目的 为了减缓涩柿在脱涩后极易软化现象的发生，综述涩柿脱涩技术，以针对不同品种柿果选择出合适的脱涩方法。方法 分析我国柿果实脱涩技术的研究现状，以及脱涩技术的优缺点，简要阐述柿果实的脱涩机理，并总结脱涩方法在实际应用中存在的问题。结论 对脱涩方法在实际应用中的情况进行了基本总结。液体脱涩技术中温水脱涩和冷水脱涩等方法具有成本较低、操作简单等优点，但易使柿果实的风味变淡，不适合大规模处理；石灰水脱涩方法会影响柿果实的外观，乙醇、食盐和明矾溶液等脱涩方法较适合去除柿果的涩味。气体脱涩技术中CO2和N2常与1-MCP相结合来处理柿果，柿果若在运输过程中则采用真空脱涩方法较适合。

Astringent persimmon is likely to be softened after de-astringency, in order to alleviate the occurrence of this phenomenon, the paper aims to review the de-astringency technology of persimmon and select suitable de-astringency method for different varieties of persimmon. The research status of de-astringency technology and its advantages and disadvantages were analyzed. The de-astringent mechanisms of persimmon were expounded briefly and the problems in the practical application of the de-astringency method were summarized. The application of the de-astringency method in the actual situation were summarized. The method of liquid de-astringency includes moderate temperature water and cold water de-astringency. It is low in cost and simple in operation, but it is likely to weaken the persimmon flavor, and is not suitable for large-scale treatment. The lime water de-astringency method may affect the appearance of persimmon. Ethanol, salt and alum solution de-astringency method is more suitable for the removal of the astringency of the persimmon. In the gas de-astringency, persimmon is usually treated with CO2 and N2 in combination with 1-MCP. If the persimmon is during transportation, it is suitable for vacuum de-astringency method.