Persimmon is our favorite fruit, sweet and nutritious. Many people also like to eat frozen persimmons in winter, which is tasteless. Persimmon has high nutritional value, and its vitamin and sugar content is 1-2 times higher than that of ordinary fruit. Eating a persimmon a day can basically meet half of the daily requirement of vitamin C, and can also prevent cardiovascular sclerosis, so eating some persimmons is very beneficial to human health.

One day, relatives living in the countryside in Qiao Yuan brought a big bag of local persimmons, which were yellow and hard, like pebbles. I asked my mother, "Why do I eat so hard?" Mother replied: "In order to keep persimmons from being injured during transportation, prolong the shelf life and increase the edible value of persimmons, most farmers will pick them half-cooked and put them aside for a while before eating." I can't help but sigh: "Will it take so long?" Mom said, "However, there are ways to make persimmons mature earlier." Mother told me the method, and I started the experiment at once.

First, I put nine yellow persimmons and five ripe red apples together, put them in plastic bags, and tied the bags tightly as the experimental group. In addition, nine yellow persimmons were sealed in plastic bags, but no apples were put as the control group. I observe it every 24 hours (7 pm), and the average indoor temperature is around 25.

After three days, I found that one of the persimmons was a little soft. When I took it out, my mother said, "This is ripe and ready to eat." Why are other persimmons not ripe? I took a closer look and found that the skin of this persimmon had suffered some damage. Four days later, most of the persimmons in the experimental group were as red as fire and soft to the touch. Take a bite. Oh, how sweet! Just like honey, but the bag without apples is softer and yellow, like malnutrition. The body is hard, let alone eating, and the astringency in the mouth is still very heavy. But it can be played as a ball, hee hee.

Persimmons are like many fruits: raw fruits are hard and astringent, and ripe fruits are sweet and soft. This is because a series of chemical changes have taken place during fruit ripening. Raw fruit is quite hard because it contains a lot of pectin. Most of it is insoluble in water and looks like a stone all day. No wonder the tissues of raw fruits are hard and brittle. However, during the ripening process, these pectins gradually become water-soluble. As a result, the fruit also softened. Persimmons, apricots, bananas and peaches all have such a changing process-from hard to soft. In addition, there is astringency. The astringency is mainly because the fruit contains a lot of soluble tannins (tannic acid), which has a strong astringent effect and makes your tongue feel astringent. It is not delicious and is not good for your health. Tannic acid contained in mature persimmons is insoluble in stagnant water, so it no longer has astringency. At the same time, tannic acid is oxidized and converted into sugar, so it is not astringent. At this time, we all like to eat it.

So why do apples accelerate the ripening of persimmons? Because fruit can breathe. Apples will release a lot of ethylene gas-the ripening agent of persimmons, which will promote the ripening of persimmons. I looked up a lot of information from the internet, and it turned out that it was all ethylene. You must want to ask what ethylene is. I tell you, it is a plant hormone that regulates growth, development and aging. Volatile gases emitted by all plant tissues will affect the physiological changes of plants at a very small concentration. Only with the different stages of organ development, its content is somewhat different. People in China have long known that lit incense sticks should be put into containers filled with bananas, because incomplete burning of incense sticks can also produce ethylene, which can promote banana ripening. Later, it was confirmed by scientists that as long as the concentration of ethylene in the air is more than one in ten million, it has the effect of ripening. After adding a small amount of ripe apples, apples and persimmons can still breathe and continue to mature after picking. Apple, a world-class ethylene producer, can produce more ethylene, thus promoting persimmon to ripen faster.

The role of plastic bags is also indispensable. On the one hand, it can promote the continuous increase of ethylene produced and maintain a certain concentration; On the other hand, the closed space can make the fruit inside unable to breathe normally (lack of nutrition), thus decomposing some sugar in the fruit, producing a lot of carbon dioxide and some alcohol, which will make the soluble tannin insoluble, so the mature persimmon will be sweet and delicious.