Persimmon and have the same properties, color and flavor but differ in texture: the persimon have a hard pulp while in conventional persimmon is soft. The process to remove the astringency of persimmon is after harvest and is done when it is still green. At that time it presents lots of tannins that make it “inedible”. To treat khaki subjected to a controlled atmosphere (air is removed and replaced by CO2 -98% CO2, 24h, 20ºC-) eliminating astringency and turgid allowed to consume this fruit and its ripeness.
Khaki Bright Red Persimon
Persimmon Valencia of the region of the Ribera del Xúquer. Hard as apple and juicy at the same time as the peach fruit is very rich in nutrients. Khaki Ente properties Persimon emphasizes its high fiber content, and provides an important contribution of provitamin and vitamin C, and minerals (iron, potassium, magnesium, calcium, and less phosphorus and sodium).