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柿在园艺学上按能否自然脱涩可分甜、涩两大类。甜柿摘下就可食用,可省去脱涩过程,保脆期较涩柿长2～3倍,果香、脆、甜,食用方便,耐贮运、易加工。甜柿品种又分为完全甜柿(PCNA)和不完全甜柿(PVNA),前者果实成熟时树上硬果自然脱涩完全,果肉无褐斑,如“富有”、“次郎”等品种;后者果实成熟时,树上硬果不能完全脱涩,褐斑多,其脱涩程度同种子多少有关,一定品种须含一定数量种子才能完全脱涩,如“西村早生”“禅寺丸”
Perseverance in horticulture by nature can be astringent can be divided sweet, astringent two categories. Persimmon picked off for edible, eliminating the need for astringent process, crisp crisp astringent persimmon 2 to 3 times longer, fruity, crisp, sweet, easy to eat, storage and transportation, easy processing. Persimmon varieties are divided into complete persimmon (PCNA) and incomplete persimmon (PVNA). When the former is mature, the tree nuts are completely exfoliated and the pulp has no brown spots such as “rich” and “jiru” When the latter is mature, tree nuts can not be completely astringent and have more brown spots. The degree of astringency is related to the number of seeds, and certain varieties must contain a certain amount of seeds to completely remove astringency. For example,