Antiseptic and fresh-keeping treatment of peach fruit
At present, the methods of storing peaches include ice cellar storage, improved ventilation storage, cold storage, controlled atmosphere storage and so on. The suitable temperature for peach storage is 0: 3 ℃. The temperature of large-scale cold storage is uneven, the precision of temperature control is poor, the fresh-keeping effect is poor, and it is not easy to operate and manage.
Tzfgz series hanging-up automatic cold storage is a new type of storage and fresh-keeping cold storage developed and popularized by Shandong Fruit Tree Research Institute. The temperature control precision is 0.1℃, the cooling rate is fast, the storage temperature is uniform, and the low temperature and high temperature can be adjusted freely according to the needs. The storage of peach fruit can effectively reduce and avoid the occurrence of cold injury.
Peach fruits for storage should be pre-cooled immediately after picking, so as to shorten the time from postharvest to cold storage.
The water content of peach fruit is 80%-90%, and it is easy to lose water and shrink. When the weight loss reaches 4%-5%, the skin shrinkage can be seen with the naked eye. Can be stored with 0.03mm 0.05mm non-toxic PVC fresh-keeping bag, not wrinkled, maintain a certain degree of freshness. Check regularly after storage. Peach fruits stored for a short time should be observed every day, and medium-and long-term stored fruits should be inspected every 3 to 5 days.
During storage, peach fruits are prone to brown rot, soft rot and green and green mildew. In order to prevent the occurrence of diseases, a series of preservative agents of sec-butylamine can be used to kill penicillium and green mold, such as washing fruit with clotrimazole 15 times solution. The fruit was soaked with a mixture of 100mg / kg benzoate and 450mg / kg dichloronitroaniline (dgna).
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How to process preserved carambola
This product is a preserved fruit food processed from fresh raw materials. The processing techniques are as follows: 1. Raw material treatment: fresh carambola is washed and the edges are removed and cut longitudinally into 2 Mel 5 strips with a knife. 2. Hardening and color protection: use alum or calcium oxide as hardener, 0.5% if alum is used, 0.1% sodium bisulfite as color protector, dip carambola slices together for 8 hours, then rinse with clean water, drain and set aside. 3. The preparation of sugar solution: the amount of white sugar is
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Sweet peach variety: Early Yanli
The earliest variety of sweet peach ripening in China. Puyang area of Henan Province on May 20 listed, than spring bud, early nectarine mature 5-7 days earlier. Single fruit weight 150- 200g, maximum fruit weight 248g, is 2-3 times of spring bud, early nectarine, and good quality, fruit shape dignified, fruit color gorgeous, fruit taste pure sweet, soluble solids content 13-15%. Early ripe crisp sweet, soft ripe honey sweet. The variety is easy to manage and has high yield. Generally, it is planted in the first year, fruited in the second year, and the yield per plant in the third year is more than 20 kg. The yield per plant can reach every five years.
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