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.