Storage Technology of Peach
Some peach varieties mature in the summer high temperature season, and their exploitable maturity and edible maturity reach almost at the same time; in addition, the fruit is soft and juicy, and the storage resistance is poor. However, there are great differences in storage tolerance among varieties, honey peach has the worst storage tolerance, which can only be stored for about one week, while fat peach, winter peach, Qingzhou peach and other late-maturing varieties are more resistant to storage.
The problems that easy to occur during storage of peach are: overripening and softening, rot caused by bacteria, and chilling injury. The main technical measures adopted in production are as follows:
The fruit after ① harvest is precooled immediately: soak the fruit in 0.5 ℃ cold water for 30 minutes or cool it with cold air for 40 minutes.
② antiseptic treatment: the fruit was soaked with the mixture of 100 × 10 ↑ (- 6) ~ 1000 × 10 ↑ (- 6) and 450 × 10 ↑ (- 6) ~ 900 × 10 ↑ (- 6) dichloronitroaniline.
③ variable temperature treatment: the use of variable temperature treatment during storage can reduce the incidence of chilling injury and prolong the storage life of peach fruit.
④ controlled atmosphere storage: peach was stored in 0.5% ℃, 1% oxygen and 5% carbon dioxide, and the effect was good.
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A Special Fruit--South American Longevity Peach
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