WHY do persimmons cease to be astringent after freezing?The astringent taste of persimmons comes from tannins, substances of a phenolic nature.
The fruit has enzymes in its tissues capable of hydrolyzing these compounds, which leads to the destruction of the latter. However, tannins and enzymes in the unripe fruit reside in different intracellular structures separated from each other by membranes.
During freezing, ice crystals rupture the membranes, and after defrosting, the tannins are hydrolyzed.
Their destruction also occurs as the fruit ripens, so a fully ripe persimmon is not astringent.
