Do you harvest your persimmons (kaki) early to ensure an optimal texture, and desire to tackle the feeling of astringency they may provide? Are you looking for an alternative to the long, and not totally homogeneous, ethanol-based treatment?
Whether you need to treat small or large quantities of fruit, our Freshline® persimmon astringency removal solutions will enable you to naturally and safely improve your product quality. Our automated CO₂ based treatments, occurring straight after harvest, consist of safely storing the fruit at a specific and constant high CO₂ atmosphere and precise temperature for 18 to 24 hours. This causes the tannins to react and become non-soluble. Below the limit of 1 mg/g of soluble tannins in the fruit, the perception of the astringency of the product is minimised, leading to an improved customer experience.
Food gases can help you optimise your fruit quality and speed up or slow down their maturation for optimal distribution flexibility and a happy end user.