脱涩是果蔬商品储藏加工的一道工序，涩味产生的原因是单宁物质与口舌上的蛋白质结合，使蛋白质凝固，味觉下降所致。单宁存在于果肉细胞中，食用时因细胞破裂流出。常见的脱涩方法有：温水脱涩，石灰水脱涩，高二氧化碳脱涩等。
采用二氧化碳脱涩时，二氧化碳的浓度越高，脱涩所需时间越短，柿子的褐变程度越轻；
The higher the concentration of carbon dioxide, the shorter the persimmon deastringent time and the more light the browning of dried persimmon.
研究了柿果膳食纤维饮料的加工工艺技术和生产条件，并对柿果的脱涩方法和膳食纤维的测定方法进行了探讨。
The processing technology and production conditions for persimmon dietary fiber drink are studied. In addition, the methods of deastringenting persimmon and determining dietary fiber are introduced.
对浙江丽水柿子主要的5个优良品种的生物学特性及优良性状作了描述，进而简略介绍它们的栽培技术及采收、脱涩加工的方法。
Description was made on biological characters and merits of 5 improved Diospyros L. varieties in Lishui of Zhejiang. Cultivation technique and method for collection, processing were presented.
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