MySheen

Four methods of Pear Storage in Spring

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, The main results are as follows: 1. the chemical fumigation method is mainly used to control the diseases invading the fruit. First seal the pear with a plastic film, and then put a fumigant (such as acetaldehyde) in the sealed plastic film so that the fumigant concentration in the plastic film reaches 0.5% for 180 minutes, or the fumigant concentration in the plastic film reaches 1% for 120 minutes. Second, the method of soaking in liquid medicine mainly prevents pears from being infected by bacteria after harvest. The pears were soaked in 400 times 4% agricultural antibiotic 120 fruit tree special solution for 50 minutes, then taken out to dry, and then packed and stored.

The main results are as follows: 1. the chemical fumigation method is mainly used to control the diseases invading the fruit. First seal the pear with a plastic film, and then put a fumigant (such as acetaldehyde) in the sealed plastic film so that the fumigant concentration in the plastic film reaches 0.5% for 180 minutes, or the fumigant concentration in the plastic film reaches 1% for 120 minutes.

Second, the method of soaking in liquid medicine mainly prevents pears from being infected by bacteria after harvest. The pears were soaked in 400 times 4% agricultural antibiotic 120 fruit tree special solution for 50 minutes, then taken out to dry, and then packaged and stored.

Third, add calcium treatment to soak the pear fruit in 1%-5% calcium chloride solution for 1-5 minutes. According to experts, calcium can inhibit the respiration of pears, reduce ethylene production, and reduce the occurrence of black heart disease of Yali pear and red flesh disease of Xuehua pear. At the same time, it can also improve the resistance of pears to carbon dioxide and improve the storage effect.

Fourth, the special coating agent for fruit is applied to the surface of pear and a thin film is formed after the coating is dried. The film can hinder the gas exchange and water evaporation of fruit to some extent and improve the storage effect.

 
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