The fresh-keeping of pear fruit is different from that of others.
In general, early-maturing varieties are not resistant to storage, while mid-late-maturing varieties and white pear varieties (such as Yali pear) are more resistant to storage. The storage temperature of pears is generally-1 ℃ ~ 3 ℃, and the relative humidity is 90% ~ 95%. Yali pear, Xuehua pear, ci pear and Changba pear are very sensitive to carbon dioxide and hypoxia, so they are not suitable for controlled atmosphere storage.
Beware of losing water pear fruit contains more water during storage, once the water loss is serious, there will be rotten spots, rotten fruit or empty dried fruit. Therefore, attention should be paid to increasing the humidity in the reservoir, so that water or spray can be sprayed on the ground at any time.
Prevent carbon dioxide accumulation in the storage of Yali pear, Xuehua pear, ci pear, Changba pear and other varieties, if the carbon dioxide content in the reservoir is higher than 2%, it will cause core and pulp browning. Therefore, the key to pear fruit storage is to strengthen ventilation in the warehouse and reduce the accumulation of harmful gases such as carbon dioxide and ethylene. Ventilation for 1-2 hours a day before and after storage, and ventilation for 1-2 hours every 2-3 days in the middle of storage. The dry lime can also be put into a bag with good air permeability and put directly into the store. the amount of lime is 0.5% to 1% of the fruit weight.
Slowly lowering the storage temperature of Yali pear is very sensitive to low temperature, and putting it directly into the 0 ℃ storage after harvest will often cause a large number of black hearts of pear fruits. After harvest, it should be stored in the library of 10 ℃ ~ 12 ℃ for 7 ~ 10 days, and then decreased by 1 ℃ every 3 days. According to the principle of slow in the early stage and fast in the later stage, it should be reduced to 0 ℃ in 35 ~ 45 days. In addition, in order to reduce the occurrence of black heart disease, it can be picked properly early, that is, 5-8 days earlier than the normal harvest time.
The peel of Yali pear and Jingbai pear is thin and tender, and it will turn black once it is bruised or blown by the wind. Therefore, try to reduce the number of flipping when packing.
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Prevention and control of fruit shrinkage disease of jujube
The occurrence of jujube fruit shrinkage disease is positively correlated with the density of piercing sucking insects, and the disease is often prevalent due to high atmospheric humidity, especially in intermittent rainfall or continuous overcast days. Control methods: if the susceptibility index of ① is relatively high last year, we should first clean up the fallen leaves and fruits in the jujube orchard and concentrate on treatment so as to cut off the source of transmission. ② strengthens the fertilizer and water management of jujube orchard and improves the resistance of trees. For older trees, scrape and burn the old bark before sprouting, and spray stone-sulfur mixture on the whole tree. Chemical control of ③: using fungus No. 1
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Variety of hanging jujube: Jin jujube
Jin jujube (hanging jujube). The main producing area is on both sides of the Weibei Jinghe River in Shaanxi Province. Fruit cylindrical or long ovoid. The single fruit weighs 34 grams, the pulp is crisp, the juice is much, and it is very sweet. The sugar content of fresh jujube is 28%, and that of dried jujube is 82.4%. The nucleus is small and slender. Dry mainly. A traditional famous product with strong adaptability. The mature period is in late September. The area suitable for planting is wide. Main planting in Weibei Arid Plateau of Shaanxi Province.
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