This is obviously not good news. I hadn’t noticed this happening last year.
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Well, I guess I got lucky. Three wild trees (60 chromosome type here in Arkansas). All produce like crazy. All extremely sweet. Yes, astringent when unripe, but I don’t eat unripe fruit of any kind. To me, maybe a non astringent is of interest for commercial purposes, but I don’t care as a home grower. I wait for every fruit I grow to ripen. However, I understand completely that people can have a whole lotta fun geeking out over stuff. I do the same with other things. I’m an old man. Ain’t got time to fool around with a breeding program. 
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Lol – Me too. My problem is that I’d like the texture of my American persimmon to be less gooey, slightly firm. But slightly firm is still quite astringent for most American persimmon fruits. I’d love to find an American variety that is more forgiving is it is picked before becoming 110% gooey ripe.
Throw them in the freezer. Problem solved. 
Yeah. Well, mine are gooey when ripe. Like pudding. It doesn’t bother me though. Like eating gelled honey.
I’m getting a tarp and tree shaker to harvest this year. For $120 Amazon has gas powered tree shakers for branches up to 1.75 inches. My trees are about 15-20’ tall, so much safer to shake them down.