Storage and fresh-keeping Technology of fresh Peach

1. Frozen peaches are vulnerable to freezing injury during low temperature storage, and there is a risk of freezing at-1 ℃. Therefore, the suitable storage temperature of peach is 0 ℃, and the suitable relative humidity is 90%-95%. Under this storage condition, peaches can be stored for 3-4 weeks or more. However, after long-term storage at low temperature, the flavor of peach will gradually fade, and long-term cold storage will cause freezing injury and browning of peach pulp, especially when peach is ripe in high temperature environment, the pulp will become dry, spongy and soft. the pulp around the core browns obviously, and when the freezing injury is serious, the peach skin color is dull. The use of small plastic film packaging in the cold storage can prolong the storage life.

Second, controlled atmosphere storage of peaches at 0 ℃, 2% oxygen and 5% carbon dioxide can be stored for 6 to 8 weeks or more, and can reduce low temperature injury. It is more effective to absorb ethylene by adding bricks or sapphires soaked in saturated potassium permanganate solution in an air-conditioning account or air-conditioning bag. Low temperature combined with simple atmosphere control and anticorrosion measures can also improve the storability of peach. After harvest, the peaches were packed in cardboard boxes or bamboo baskets lined with non-toxic PVC film bags or polyethylene film bags, or directly into the above bags without wrapping paper, and precooled immediately. After the fruit was cooled, a certain amount of sec-butylamine fumigant, ethylene absorbent and carbon dioxide removal agent were added into the bag to tighten the mouth of the bag, seal the box and palletize, so that the storage temperature was kept at 0 ℃ ~ 2 ℃. Okubo and Baifeng peach stored for 50-60 days had a good fruit rate of more than 95%, basically maintaining the original hardness and flavor. Peach is prone to brown rot and soft rot when stored and transported at high temperature. Brown rot mostly infects fruits in the field and can spread during storage, while soft rot spreads from wounds. Soaking the fruit with the mixture of 100 ~ 1000ppm benzoate and dichloronitroaniline 450~900ppm after harvest can prevent brown rot and soft rot. Fumigation with sec-butylamine requires 0.05-0.1 ml sec-butylamine per liter. When in use, you can stick the liquid to the cotton ball, and then hang the cotton ball in the library, account or bag. The use of ozone and anion air to treat fruits can also play a role in sterilization, prolonging storage life and reducing decay loss.