Commercially, there are generally two types of persimmon fruit: astringent and non-astringent.

The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening. The astringency of tannins is removed through ripening by exposure to light over several days, or artificially with chemicals such as alcohol and carbon dioxide which change tannin into the insoluble form. This bletting process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown. These astringent persimmons can also be prepared for commercial purposes by drying.

The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.

The dried persimmon has a strong sugar than an astringent flavor. Tannin makes the diarrhea stop. The tannin levels are reduced as the fruit matures.

KINGHERBS INC chooses the right species of persimmon fruit with more tannin. And know when to harvest the fruit, considering the tannin and taste.

Un-ripen persimmons contain the soluble tannin shibuol, which, upon contact with a weak acid, polymerizes in the stomach and forms a gluey coagulum that can affix with other stomach matter. The Merck Manual of Diagnosis and Therapy notes that consumption of persimmons has been known to cause bezoars that require surgery in over 90% of cases. More than 85% phytobezoars are caused by ingestion of unripened persimmons. ^[10] Persimmon bezoars often occur in epidemics in regions where the fruit is grown.

Tradition Application

Ripen persimmon was used in early China for children diarrhea, the fruit was firstly sun-dried, then cleaned and smashed, then served to Children for relieving diarrhea with cooked rice. Recent researches show the tannins in the fruit benefit the diarrhea, There are sayings also as following,

The cooked fruit is used to treat diarrhea and dysentery

The apparent contradictory effect of the raw and cooked fruit is due to its osmotic effect in the raw fruit sugar (causing diarrhea), and the high tannin content of the cooked fruit helping with diarrhea.