Storage skills of fresh peaches

Fresh peach has a short storage life and is easy to rot and deteriorate. if the following fresh-keeping methods are adopted, the supply period of fresh peach can be prolonged and the economic benefit can be improved.

1. Non-invasive harvesting, graded packaging. To judge the maturity of peach fruit, first, after the fruit is fully developed, the pericarp begins to fade green, the pulp is slightly hard, and when the colored variety is basically full color, it is the hard ripening stage. Second, when the background color of the fruit is green or light green, and the hairs on the fruit surface begin to color, it is seven or eight ripe. The fruits of hard ripening stage and 78 ripening stage are more resistant to storage and long-distance transportation. Due to the different maturity of peach, the general varieties need to be harvested for 2 or 3 times. During harvest, crush and stab injuries should be strictly prevented, and the fruit should be picked with a handle. It is better to harvest at low temperature in the morning, pick out residual, injured, inferior, deformed and dirt fruits and pack them according to size and classification. The commonly used packing capacity is 5kg ~ 10kg, lined paper or polystyrene foam paper in the box, and high-grade fruit is packed with foam net. Handle and unload lightly in the process of handling to prevent crushing injury.

two。 Fresh-keeping treatment to prevent rot. Peach is prone to brown rot, soft rot, penicillium and green mold during storage. A series of preservatives of sec-butylamine can be used to kill penicillium and chloromycin. The commonly used 15-fold solution of zymozole (fruit washing) is a mixture of 100mg / kg of benzoate and 450mg / kg of dichloronitroaniline (DCNA) per kilogram of peach. 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.

3. Choose a good environment and control the temperature for storage. The suitable temperature for storage of peach fruit is 0: 3 ℃, and the temperature of middle and early ripening varieties is slightly higher. For example, the storage temperature of Baihua and safflower peach is 1 ℃, and the cold storage temperature of Dongxue peach, Chinese Birthday Bun with Bean Paste Filling and winter peach is 0.5 ℃. Because peach fruit is sensitive to low temperature, it is easy to cause chilling injury when stored for a long time at 0 ℃. In order to prevent chilling injury, facilities with high precision of temperature control or intermittent heating and cold storage method are adopted. That is, the fruit was stored at 0 ℃ for 1-4 weeks, then heated to 18-20 ℃ for 2 days, and then cooled to 0 ℃ for storage. Select the on-hook automatic cold storage, the temperature control precision is 0 ℃, the cooling speed is fast, the storage temperature is uniform, the cooling and heating can be adjusted automatically according to the need, and the chilling injury can be reduced or avoided.

When storing peaches, the suitable oxygen concentration is 1%-3%, and the carbon dioxide concentration is 4%-5%. When storing peaches in physiological bags, the concentration of carbon dioxide should be less than 8%, and the concentration of oxygen should be 5% 14%. Check regularly after storage. The peach fruits in short-term storage were observed once a day, and the medium-and long-term storage was checked once every 3-5 days.