Skillfully storing peaches to prolong the fresh and crisp period

Timely pre-cooling and anti-softening due to the high temperature during harvest, especially the middle and late ripening varieties, if the peach is not precooled in time, the peach will soon soften and decay. Therefore, the peach should be precooled below 4 ℃ as soon as possible after harvest, generally using cold air cooling and water cooling. The water cooling rate is fast. The peach with a diameter of 7.6cm can be cooled in 1.6℃ water for 30 minutes, and its temperature can be reduced from 32 ℃ to 4 ℃. After water cooling, the peach can be dried and then packaged. The cooling rate of the wind is slow, which usually takes 8 to 12 hours or more.

Preservative treatment before storage for peaches that need to be transported and processed, antiseptic treatment should be carried out before storage. A series of preservatives of sec-butylamine can be used to kill penicillium and chloromycin. Commonly used are clotrimazole 15 times solution (fruit washing), 100 mg / kg peach with 100 mg of benzoate and 450 mg / kg of dichloronitroaniline (fruit soaking). When washing or soaking the fruit, clean water should be used for dispensing. After soaking the fruit, the water on the fruit surface should be evaporated and packed.

Choose the appropriate storage method one is cold storage. The suitable temperature is 0 ℃ and the suitable relative humidity is 90%-95%. Under this storage condition, peach can be stored for 3-4 weeks or more. The second is controlled atmosphere storage. Peach can be stored for 6 weeks or more under 0 ℃ and 2% oxygen + 5% carbon dioxide, and can reduce low temperature injury. The effect is better if bricks or sapphires soaked in potassium permanganate saturated solution are added to the air-conditioning account or air-conditioning bag. Third, low temperature combined with simple atmosphere control and anti-corrosion measures, eight or nine mature peaches are packed with postharvest fruit wrapping paper into cartons or bamboo baskets lined with non-toxic PVC film bags or polyethylene film bags, or directly into the above bags without wrapping paper, and immediately precool the fruit. After the fruit is cooled, a certain amount of sec-butylamine fumigant, ethylene absorbent and carbon dioxide removal agent are added to the bag, and the mouth of the bag is fastened, sealed and palletized. Keep the storage temperature at 0: 2 ℃ and basically maintain the original hardness and flavor.

Under the environmental control during the storage period, the suitable temperature for storage of peach fruit was 0: 3 ℃, and the temperature of middle and early maturing varieties was slightly higher. In order to prevent chilling injury, the facility with high precision of temperature control or intermittent heating cold storage method was adopted, that is, the fruit was stored at 0 ℃ for 1-4 weeks, then heated to 18-20 ℃ for 2 days, and stored at 0 ℃. When storing peaches, the suitable oxygen concentration is 1%-3%, and the carbon dioxide concentration is 4%-5%. When storing peaches in small bags, the concentration of carbon dioxide should be less than 8% and the concentration of oxygen 5% to 14%. After storage, the peach fruits stored in short term were observed once a day, and the peach fruits stored in medium and long term were inspected every 3-5 days.