Storage and fresh-keeping of Japanese Sanshui Pear

Fengshui, gold and other varieties have been welcomed by the majority of consumers because of their excellent flavor, so in recent years, Japan and South Korea have made great progress in China, and the fruit output has also increased significantly year by year. However, the meat quality of these pears is soft, easy to be hurt in the process of transportation, and because of their short harvest time, poor storability and concentrated period, it is difficult to supply the market for a long time. How to store and keep fresh is particularly important. Therefore, the author introduces the storage and fresh-keeping method of Sanshui pear in Japan for reference.

First, harvest maturity and storability:

In general, the early harvest period of Sanshui pear has low sugar content, hard pulp and poor quality. although the sugar content is high in the late harvest, the meat quality is low. except for signs of decay, the new fruit noodles turn black and fortunately the fruit spots turn black. abundant water is prone to honey heart disease and so on. For the pear fruits sold immediately after harvest, the peel background color is observed with a color chart, the degree of fresh water is 3 (reddish), Xingshui is 3-4 (yellow), and abundant water is 4 (brown). If it is stored for 1 month, it is better to use 2-3 degrees.

In addition, if calcium is insufficient in cultivation, pomelo peel fruit and stone pear fruit are easy to occur, while boron deficiency leads to deformation, fruit cracking, fruit shrinkage, pulp cracking and so on. If you encounter low temperature, drought and other climate, the honey heart disease of the fruit will occur more often, and the commodity value of such pear fruit is quite low during harvest, so we should pay attention to it during transportation and storage.