Red bayberry harvesting and storage technology sharing!

Red bayberry is a fruit with high nutrition and added value. The mature fruit begins to rot 2-4 days after harvest at room temperature. "fresh-keeping" has always been the weakest link in the whole industry chain. I will share with you the harvesting and storage technology of red bayberry.

I. harvesting technology of red bayberry

1. Reasonable load

According to the situation of fruit branches of red bayberry, reasonable fruit thinning is carried out, generally, there are 2 long fruit branches, 1-2 middle fruit branches, 1 short fruit branches, no fruit on thin and weak branches, and 1-2 fruits per fruit branch on average to ensure a suitable amount of fruit.

2. Plant conditioning to prevent fruit drop

30-15 days before fruit picking, foliar spraying "Guoguang Beijia" 1-2 times, each time at an interval of 15 days, to inhibit the formation of abscisic acid and effectively reduce fruit drop.

3. Pest control

Red bayberry focuses on the control of bayberry white rot and fruit flies in the mature stage.

(1) White rot

Fungicides such as clotrimazole, azoxystrobin and pyrazole carbendazim can be selected for prevention and control, and attention should be paid to stopping the use of drugs 15 days before harvest.

(2) Drosophila

① chemical control: the optional agents are avermectin, ethyl spinosad, etc., to kill fruit flies.

② cover insect control: 40 days before harvest, the whole tree is covered with insect control net to prevent fruit flies.

③ trapping and killing fruit flies: you can choose yellow board trap, sugar and vinegar solution trap and so on.

4. Picking method

The main results are as follows: (1) timely harvest in batches, black and red, improve fruit quality and reduce tree consumption, which is beneficial to the restoration of tree potential.

(2) wear soft-soled shoes when picking trees to avoid damage to the bark and cause diseases.

5. the work of clearing the garden

(1) physical measures: remove dead branches, fallen leaves and diseased bodies in the garden, take them out of the garden and burn them or bury them deeply.

(2) Chemical measures: Guoguang octylamine acetate + poison gun was sprayed in the whole garden to disinfect bacteria and insects.

2. Storage technology of red bayberry.

1. Foam box with ice to keep fresh

The whole process requires careful operation, quick action, light handling, from fruit picking to loading within 4-6 hours. But it is easy to cause carbon dioxide damage to the fruit and have a peculiar smell.

2. Quick-frozen storage

Because the edible part of red bayberry is elastic and there are many pores at the top of the free end, it is easy to maintain the intact structure in the process of thawing, so quick-frozen preservation can be adopted. Although it can maintain the original appearance and freshness, the nutritional value of red bayberry after quick-frozen storage can not be compared with that in fresh state.

3. Chemical fresh-keeping

In recent years, the preservation of fruits and vegetables with edible coating fresh-keeping agent is one of the hotspots in postharvest preservation research. Chitosan is a kind of aminopolysaccharide biopolymer with structure similar to cellulose. A certain concentration of solution can form a film on the fruit surface, which can greatly reduce the decay rate, weight loss rate and respiratory intensity of wild bayberry fruit. Delay the degradation of phenolic indexes such as anthocyanins and flavonoids. However, the coating efficiency is low, it is difficult to dry, and there are some problems such as poor strength of the film. In addition, the research, development and application of chitosan composite membrane are not deep enough, which are difficult to be used in a large area.

4. Radiation preservation

The principle of radiation preservation is to interfere with the basic metabolism of fruits and vegetables by ionizing radiation, delay ripening and senescence, change the quality of fruits and vegetables, and reduce the decay loss of fruits and vegetables caused by pests and microorganisms. At present, most of the radiation fresh-keeping of red bayberry in China is in the research stage and has not been used in the actual production.

5. Controlled atmosphere fresh-keeping

Proper temperature can reduce the respiration intensity of fruit and effectively inhibit the activity of polyphenol oxidase and microorganism. But the requirements are strict, and the cost is very high, so it is difficult to adapt to small and medium-sized producers.