1. The indoor stacking method is to select cool and dry caves or empty houses, clean and lay 10-20cm thick straws, and then gently place the selected persimmons on the 3-4 layers of straw. During storage should pay attention to inspection and found that rotten fruit in a timely manner, this method can be stored to the Spring Festival. 2. Open-shelf method to select a cool day and night temperature difference does not change place, with a wooden post frame, height 1 meter, the size of the shelf is determined by the storage, the first shelf layer of bamboo or corn pole, then shop 10 - 15cm thick straw, the persimmon fruit carefully placed on the grass, stacking thickness of not more than 30cm, easy to ventilate, avoid softening or crushed. The persimmon fruit is covered with straw and warmed, and a rainproof shed is provided to prevent rain and snow from infiltrating and causing decay. This method can be stored until after the "Ching Ming Festival" in the following year. 3. The natural frozen method is to dig wide and deep in each level on the shady and cool back ground. Each of the four lengths is suitable for the length of the four ventilation ditch. The ditch is covered with 9-12 cm thick straw curtains. After the frost falls, the persimmon fruit is placed on the curtain. - 6 layers, let it freeze naturally, and cover the persimmon with hay 30-60cm thick, in order to maintain a relatively stable low temperature. Temperature rise after the beginning of spring, available soil will be jammed at both ends, to prevent thawing persimmon, to extend the storage period, this method can be stored until after the Spring Festival. 4. The solution used in the solution method is formulated with alum, salt and water. Salt acts as a preservative and alum preserves the firmness of the flesh. The methods are: (1) Boil the water and add 3.5 kg of salt and 3 kg of alum per 50 kg of water. (2)Pour the prepared solution into a clean tank, put the persimmon fruit and completely submerge it, cover it and compact it with bamboo curtain. When the moisture is reduced, it must be added in time. Pay attention to keep the storage temperature below 5°C. This method can be stored for 4-5 months. 5. Quick-frozen Persimmon fruits are pre-chilled and placed in a cold storage below -20°C for 1-2 days and then stored at -10°C. The flavor and color of the persimmon are less variable and can be supplied for an anniversary, but from After the cold storage is taken out, it must be sold in time, otherwise it will become soft and brown quickly. 6. Plastic film Silicon window A polyethylene bag with a thickness of 80 cm and a width of 10 cm was made of a 0.08 mm thick polyethylene plastic film and a 79.2 cm2 silicon window was stuck on the bag. Put seven mature fresh persimmon fruit in the silicon window bag, each bag contains 8 kilograms, and add 0.6 ml sec-butylamine preservative to seal the bag. During storage, if the room temperature exceeds 15°C, door and window should be opened sooner or later to reduce the temperature: If it is lower than 9°C, the temperature should be raised so that the indoor temperature is maintained at about 11°C. On the 21st, 33rd and 45th days of storage, each inspection was performed once. When checking, open the bag for 15 minutes each time. This method can be stored for 2 months. 7. Atmosphere storage selection of 0.04mm thick polyethylene film bags of persimmon fruit, per kilogram of persimmon fruit spray 2.6m135% of alcohol and oxygen scavenger 0.8-0.6 grams, to maintain the bag of oxygen 1-2%, carbon dioxide 4- 7%. A saturated potassium permanganate carrier may also be placed inside the bag: it is used at 17 grams per ton of persimmon fruit, and the storage temperature is 0-1°C.