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采用ＭＡ贮藏法，对脆柿在长期贮藏过程中自行脱涩保脆状况进行了观测。对柿果包装材料及方法、气体组分最佳比例、氧与乙烯吸收剂的作用以及柿果褐变进行了分析探讨。结果表明：柿果贮藏以０．１０ｍｍ聚乙烯为包装材料，采用四果小包装，加入适量氧吸收剂和乙烯吸收剂，包装袋内ＣＯ_２与Ｏ_２比例尽快达到２：１以上，可使磨盘柿贮藏期达８０ｄ以上，硬果率为９０％，无涩味，无污染，色泽鲜艳，风味纯正，商品率达９８％。
The MA storage method was used to observe the crispness of crisp persimmon during its long-term storage. The persimmon fruit packaging materials and methods, the best proportion of gas components, the role of oxygen and ethylene absorbent and persimmon browning were analyzed. The results showed that persimmon fruit was stored in 0.10mm polyethylene as its packaging material. The four-fruit small package was added with appropriate amount of oxygen absorbent and ethylene absorbent. The proportion of CO_2 and O_2 in the packaging bag reached 2: 1 or more as soon as possible, Storage of more than 80d, hard fruit rate of 90%, no astringency, no pollution, bright color, pure flavor, the rate of 98% of goods.