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Food news from the UC Division of Agriculture and Natural Resources
Produce at the market
by Matt Legrand
on November 18, 2020 at 1:34 PM
Thanks. Persimmons are underappreciated!
by Hobart Crudd
on November 8, 2022 at 4:32 PM
Thanks for the article. I'm wondering if freezing persimmons removes some or all of the astringency?
by Sue Mosbacher
on November 10, 2022 at 12:37 PM
Removing astringency from persimmons such as the Hachiya was addressed in a study published in the Journal of Food Science and Technology in August, 2021. The study investigated two different freezing temperatures, i.e., -20 degrees C. and -80 degrees C. The study found that astringency levels in persimmons was "markedly reduced, and after 15 and up to 60 days of storage, the astringent taste virtually disappeared.” The study further noted this process was achieved without deterioration in the fruit quality. For purposes of the home gardener, -20 degrees C. converts to -4 degrees F., an achievable level in a home freezer.  
If you wish to refer to this study, it is available online in the Journal of Food Science and Technology, “Removal of astringency in persimmon fruits (Diospyros kaki) subjected to different freezing temperature treatments” by Protiva Rani Das and Jong-Bang Eun at  
Thank you to UC Master Food Preserver Volunteer Noreen from Amador County for finding this information.
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