Can green persimmons be left to ripen after being picked? What is the reason for the black spots inside the persimmons?

When ripe, persimmons are orange in color and can be eaten directly after peeling. They are sweet and juicy, and can also be made into jam or juice. They are rich in sugars and vitamins, and have high medicinal and economic value. In addition, persimmon trees are bright and pleasing to the eye, and have good ornamental value. Can green persimmons be left to ripen after being picked? Please continue reading.

Contents of this article

1. Can green tomatoes be ripened after being picked?

2. What are the black spots inside persimmons?

3. Can persimmons and mutton be eaten together?

Can green tomatoes be ripened after being picked?

Green tomatoes can usually be left to ripen after being picked. Under suitable temperature conditions, green tomatoes can be placed in a plastic bag or container with apples, bananas, pears and other fruits after being picked. They will mature after a while, or they can be soaked in warm water for a while to ripen.

Green persimmon belongs to the Diospyros family and the genus Diospyros. It is green when unripe and orange when ripe. It can be peeled and eaten directly. It is sweet and juicy, and can also be made into jam or juice.

Persimmon is native to East Asia and has a cultivation history of more than 3,000 years in my country. It usually blooms in early May and bears fruit in late September. After autumn, the persimmon fruit and leaves are bright and pleasing to the eye and have good ornamental value.

Persimmon is rich in sugars and various vitamins, has high medicinal and economic value, and can be widely used in medicine, cosmetics and other fields. In addition, persimmon wood can also be used as carving material, furniture material, decoration, etc.

What are the black spots inside persimmons?

The black spots inside persimmons are due to the remnants of the seed coat. Some persimmon varieties have been artificially improved, so there will be black spots on the seed coat in the flesh. It may also be that when the persimmons are over-ripe, the tannins in them will be converted into sugar, making the flesh dark brown. It may also be that the black spots are formed by an oxidation reaction when the flesh comes into contact with oxygen.

1. Seed coat residue

The black spots inside persimmons may be the remains of the seed coat. Some persimmon varieties have been artificially modified to increase yield and taste, making the female flowers unable to conceive, leaving the seed coat in the persimmon flesh, resulting in small black spots in the middle of the persimmon.

2. Over-maturity

The black spots inside persimmons are due to over-ripening. Persimmons contain a certain amount of tannin, which will gradually convert into sugar after ripening. When persimmons are over-ripe, the color of the flesh inside will change, and many black spots will appear.

3. Oxidation reaction

The black spots on the surface of persimmons are due to an oxidation reaction. Persimmons contain a large amount of tannic acid and iron. After being cut, they will be exposed to the air and react with oxygen, causing the persimmons to turn brown, and small black spots will also appear.

Can persimmons and lamb be eaten together?

Persimmons can be eaten with mutton, but not in excess. Mutton is warm in nature and can warm the stomach, while persimmons are cool in nature and are rich in vitamins and pectin. The two do not have conflicting ingredients, and eating them together can aid digestion and relieve greasiness, but persimmons contain tannins, which will react with the protein in mutton, so they should not be eaten in excess.

1. Can be eaten together

Persimmons and mutton can be eaten together, but it is not advisable to eat too much at one time. Mutton is warm in nature and persimmons are cold in nature. Eating the two together can neutralize the taste and reduce irritation to the stomach and intestines. In addition, eating the two together can supplement various nutrients needed by the human body. The sweetness of persimmons can also dissolve the greasiness of meat, enhance appetite, and promote digestion.

2. Edible effects

Mutton is rich in protein and is suitable for consumption in winter. It can warm the stomach, while persimmons are rich in vitamins, pectin, carotene, etc., which can clear away heat and moisten the lungs, promote the production of fluid and quench thirst, and improve the gastrointestinal condition of long-term drinking. Eating them together can nourish the body and moderate their mutual effects.

3. Food taboos

Persimmons contain a certain amount of tannic acid and tannin, which will react with the protein in mutton to produce indigestible precipitates, which not only cause nutrient loss but also increase the probability of stones. It is advisable to eat one persimmon for every 100g of mutton on a daily basis. It is best to eat persimmons 6 hours after eating mutton.