The persimmon is a very tasty fruit that many love. When the consumer is in the hands of the consumer, the question often arises - why she knits what is the cause of its properties. Let's find out now and find out.
Causes of viscosity
Probably, everyone who at least once tried persimmon, paid attention to the fact that after her use in the mouth, a viscosity is felt. And it happens that during its use, excessive viscosity does not allow the fruit in question. Let's start clarifying why this happens and it is possible to cope with this problem.
At first, I would like to say that the astringent taste is only at the persimmon, which has not yet risen, it should understand everyone who loves persimmon and acquires it at the points of sale. Know if you buy the ripe fruits of persimmon, the viscosity in them will not be at all. The binding properties of the fruit also depend on its variety, precisely for this reason, is in great demand in the market of the rings. Even the misappropriate fruits of this variety are not very viscous.
The persimmon contains a substance called Tanin. If it is easier to speak, then this substance is also called tubyl acid, which is the source of the viscosity of the fruit. It is worth noting that as soon as the tannin concerns the human mucous membrane, its viscosity is manifested. Only during contact occurs, the protein is coagped, which becomes the reason for the feeling of astringent feeling.
Among other things, tubyl acid also affects the vessels of the circulatory system, narrowing them, and the glands at this moment reduce the level of selection of substances. The resulting sensation in the mouth can be called some anesthesia, everything does not know everything, and this feeling is not pleasant.
It is believed that the tanning substance is a fairly useful component for the body, but there is also the second side of the medal. Language at the desire of the immature persimmon numbness, which means that it becomes much more complicated to move, the work of the gastroy glands is slowed down.
It is not worth a categorical conclusion about the dangers of consumption of persimmon, because there is a great solution - to purchase and use ripe fruits, but if it happened and you can get a viscous persimmon, you need to make the persimmon at home.
Pershima ripening methods at home
In order for the persimmon to do not knit in the mouth, that is, she slept, it is necessary:
- Put it on the window and wait a couple of weeks, let it divert, just watch it, so that she does not hesitate.
- You can put a fruit in the freezer, it will be enough and 10-14 hours. Wait until the bulk and eats without a feeling of viscosity in the mouth.
- I pierce the fruit in several places with a knife, pour it on 10 hours with warm water. The level of viscosity after such a procedure is to decrease by order.
Now you know what to do if you were lucky enough to acquire not quite ripe fruit. Today you can find many varieties of the fruit under consideration. There are even those that in the rock form will be elastic and strong, and tastes delicious and crispy.
Output one - buy ripe fruit or bring to ripeness above methods.
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