Storage and fresh-keeping of apricot

Storage and fresh-keeping of apricot

1. Determination of suitable harvest maturity of apricot.

The determination of suitable harvest maturity is the key to the storage of apricot, which can be determined according to the days of fruit development, the change of fruit color, the texture of peel and pulp, the aromatic flavor of fruit and the firmness of fruit.

Apricot used for storage should be harvested when the fruit reaches the inherent size of the variety, the fruit surface changes from green to yellow, the sunny side presents the inherent color of the variety, the pulp is still hard, the nutrients have been fully accumulated, and the apricot is slightly with variety flavor. The exported fruits are harvested at this time, and there is enough time for packaging and transportation.

Because the mature period of apricot is the same as that of wheat harvest, in order to save labor, chemicals can be used to assist harvesting. According to the experiment of Northwest Agricultural College, spraying 0.1% B9% 0.1% detergent in hard core period can make the mature period 3 days earlier, and the mature period is the same, and has a good effect on the quality of apricot.

2. Storage of apricot in ice cellar

Ice cellar storage is a traditional method in northern China, which uses naturally frozen ice collected or artificially watered in winter to absorb heat in the cellar and reduce fruit temperature, so that apricot can be stored for a long time. The ice cellar is made of brick and wood, with a depth of 3.5 mi 4.5 m and a width of 6 mi 8 m. The length depends on the storage and topography. Generally, the ice cellar should have a good thermal insulation performance around the pit wall, with a small window at the top for air exchange and a drainage well at the bottom.

The apricot is packed in a box or basket and placed in an ice cellar. An ice trough is opened at the bottom and around the cellar, leaving an ice cushion of 0. 3m and 0.6 m at the bottom. The boxes or baskets are stacked in turn, the space between them is 6mur10cm, and the gap is filled with crushed ice. After code 6mur7, the apricot is covered with ice cubes of 0.6mur1.0 meters, the surface is covered with straw, the cellar door is strictly sealed, the storage period is spot checked, and the deteriorated fruit is dealt with in time.

3. Controlled atmosphere storage of apricot at low temperature

As apricots stored in controlled atmosphere need to be picked early, soak them in 0.1% potassium permanganate solution for 10 minutes and take them out to dry, which not only has the effect of disinfection and cooling, but also can delay the decay of ripening. The dried apricot is quickly loaded into the basket, precooled for 24 hours, when the fruit temperature drops below 20 ℃, and then transferred to the stack in the storage. there is a gap of about 5 cm between the baskets, the yard height is 7 ℃ 8 layers, and the storage temperature is controlled at about 0 ℃ relative humidity 85% Mel 90%, with 5% carbon dioxide + 3% oxygen gas composition. The effect is the best under such storage conditions. But the varieties which are sensitive to low temperature should not be used. In this way, the stored apricot should be gradually warmed up before sale and ripened at the temperature of 18 ℃ and 24 min, which is beneficial to show a good flavor.

4. Prevention of apricot brown rot and soft rot.

The brown rot of apricot fruit is characterized by water-immersed disease spot in the damaged fruit, which turns dark brown within 24 hours and reaches to the core. The disease is rotten even if the whole fruit is rotten for 4 days at a higher temperature. And infect each other during storage. The soft rot of apricot is soaked into the fruit through wounds. A small round light brown spot is formed at the injured place, and then the white mold grows and extends to the whole fruit, and finally becomes black and gray, the rot is soft and wet, and the weakest causes the whole fruit to rot.

The prevention of the above two diseases, first of all, is to strengthen pre-harvest management, improve fruit quality and storage resistance, and avoid mechanical injury. The second is to soak the fruit in warm water solution with dichloronitroaniline after harvest.