1, persimmon is not only nutritious, contains a lot of sugar and vitamins, but also has high medicinal and economic value. So far, researchers all over the world have found that many active substances in persimmon, including carotenoids, flavonoids, fatty acids, phenols, amino acids and trace elements, can be widely used in medicine, health care and cosmetics. Fresh persimmons, dried persimmons, persimmon cream, persimmon stems and persimmon leaves are all good medicines. Persimmon paint is a good preservative, and persimmon wood can be used as carving materials, furniture materials, decorations and golf clubs. After autumn, persimmon leaves are bright and pleasing to the eye, which has a good ornamental effect. Persimmon trees have strong adaptability and can grow in mountainous areas with poor natural conditions. They are famous "woody crops" and "hard-core crops" with long economic life and good eco-economic effects.

2. The production technology of persimmon jam generally includes fruit selection, astringency removal, pulping, adding syrup and color fixative, fine grinding, concentration and canning, sterilization, cooling and other steps. Because persimmon is rich in tannin, it is easy to brown during pulping, fine grinding and sterilization, and too high sterilization temperature will also lead to astringency. Although there are many patents related to the development of persimmon jam in recent years, most of them are different in sweetener, ingredients and color fixative, and there is no effective solution to the key technical difficulties in the production of persimmon jam. In addition to persimmon sauce, there are a few reports of persimmon fermented drinks, preserved persimmons, peony bark and fruit cakes. Persimmon is rich in carotenoids, which can make jam have good color, rich in VC and polyphenols, which make it have good nutrition and health care functions, and also rich in pectin, which is beneficial to the processing of jam. It is expected that persimmon will be developed into low-sugar jam.