Harvesting and storage of peaches

I. harvesting

(1) the harvest period. The fruit should be determined according to comprehensive factors such as variety characteristics, use, distance, means of transport and storage conditions. In general, local fresh sales should be harvested when 80% to 90% ripe, and long-distance transportation can be harvested when 78% is mature. Hard peaches and insoluble peaches can be harvested late, while solute peaches, especially soft solute peaches, must be harvested early to avoid loss caused by transportation. The processed peach should be harvested at 80% to 90% ripe, and the finished product has a good flavor. However, if it is a solute variety, in order to reduce the loss of split peach and other treatments in the processing process, it should be harvested when it is ripe.

(2) harvesting methods. General varieties should be fully mastered peach, uniform force, slightly twist, along the side of the fruit branch to pick. The varieties with short stalk, clear stem and high shoulder should not be twisted when picking, but should be fully mastered and pulled down along the branches. The harvest order should be picked from the top of the tree from the outside to the inside. When picking, you should move gently and handle the fruit gently. The baskets used should be shallow and lined with soft material. Try to avoid stabbing, scratching and squeezing the fruit. The harvested fruits should be quickly graded on the spot or transported to the graded packaging field. Protect yourself from sun exposure.

Second, the purpose of storage is to maximize the consumption of substances in the physiological activities of the fruit on the premise of maintaining the activity of the fruit, so that the fruit can maintain better edible quality and nutritional value for a long time.

(1) cryopreservation. The suitable temperature for peach fruit storage is 0.6 ℃-0 ℃, and the relative humidity is 90%. Under this condition, peach fruit can be stored for 14-18 days. Stored fruits need to be moved to a warm environment before they are sold before ripening. The shorter the ripening time, the better.

(2) controlled atmosphere storage. In a closed environment, reduce the content of oxygen in the air, increase the content of carbon dioxide, prevent the aerobic respiration of fruit, and achieve the purpose of delaying the nutrient consumption of fruit. Generally, peach fruits can be stored for 6 weeks in an environment with 1% oxygen and 5% carbon dioxide.

(3) kiln storage method. Under the condition of no equipment, peach farmers in the north often use this method. But the storage time is short and the quality is not high.