以前人们用烧酒脱涩,柿表面颜色会变坏,如发黑等;用二氧化碳脱涩又须相当的设备;以后研究出的干冰脱涩,需较长的时间和大的场地,而这次开发的粉末酒精脱涩比以上三法都省工,成本低,并能大量处理,处理后的果实也比别的方法耐藏、色泽好、糖 In the past, people used astringent shochu, persimmon surface color will deteriorate, such as black, etc .; with carbon dioxide astringent and must be considerable equipment; later developed dry ice astringent, takes longer time and large venues, and this time Developed powder deastringency than the above three methods are provincial workers, low cost, and can handle a large number of processed fruits than other methods of storage, good color, sugar