Group 1 - The article discusses the various types of persimmons available in China, highlighting their characteristics and the prevalence of astringent varieties [3][5] - China is the birthplace of persimmons, with a cultivation history of approximately 3000 years, and Guangxi province accounts for nearly one-third of the national production [3][5] - Over 90% of the persimmons produced in China are astringent, with only a few varieties, such as the "Luotian Sweet Persimmon," being sweet and native to the country [5][6] Group 2 - The process of removing astringency from persimmons can be achieved through various methods, including natural ripening, soaking in water, and using ethylene gas from ripe fruits [6][9][10] - The article outlines several techniques for personal astringency removal, such as soaking in cold water or using warm water, with specific temperature guidelines to avoid damaging the fruit [9][10] - The article also mentions the potential health risks associated with consuming excessive amounts of persimmons, which can lead to the formation of "persimmon stones" in the stomach [13] Group 3 - Different types of persimmons are described, including "Mopan Persimmons," "Huojing Persimmons," "Niu Xin Persimmons," "Gongcheng Moon Persimmons," and "Chocolate Persimmons," each with unique characteristics and regional significance [15][17][19][20][23] - The article highlights the popularity of dried persimmons, which are made by drying fresh persimmons to enhance their shelf life and flavor, with various regional methods of preparation [25][30] - Persimmons are also used in various culinary applications, including desserts and beverages, showcasing their versatility and natural sweetness [34][36][38]