Fresh-keeping Technology of Peach, Plum and Apricot during Storage
The fruits of peach, plum and apricot (including cherry) all contain hard seeds, which belong to drupe fruits, and have common characteristics in fruit development and postharvest physiology. It is because of the hard core in the fruit that there is a double S-shaped growth curve during growth. Peach, plum and apricot fruits have high respiratory intensity; they all have respiratory peaks, so they all belong to respiratory jump fruits, which determines that they have basically similar storage and transportation fresh-keeping measures. However, with different tree species and varieties, the storage and transportation techniques used are different. Peach and plum
It is generally divided into early, middle and late maturing varieties, and there is a great difference between early maturing and late maturing varieties. The early-maturing Chunlei peach ripens in early May in Shandong Province, while the late-ripening winter peach ripens in November. The precocious plum matured in early June in Shandong, while the black gem matured at the end of October. However, the ripening period of other excellent varieties of peach and plum is relatively concentrated from July to August. Apricots and cherries have less time difference between early ripening and late ripening, and the ripening period is relatively concentrated, so it is inevitable that the peak season is rotten and the off-season is broken.
In order to improve the technical level of storage and transportation of all kinds of varieties, prolong the market supply period, and increase the income of fruit farmers.
I. Postharvest physiology and storage characteristics of Robinia pseudoacacia, plum and apricot
The activities of Pectinase, cellulase and amylase in the tissue of peach fruit after harvest are very strong, which is the main reason why the peach is easy to soften and spoil at room temperature. In particular, the postharvest respiration intensity of honey peach increased rapidly, which was 1 ~ 2 times higher than that of apple, and softened at room temperature for 1 ~ 2 days. Low temperature, low oxygen or high carbon dioxide can inhibit the activity of these enzymes, so the postharvest fruit should immediately cool down and enter the controlled atmosphere state in time to maintain its hardness and quality.
Peaches are more sensitive to temperature than other fruits. The respiratory intensity of postharvest peach was strongly inhibited under the condition of low temperature, but chilling injury was easy to occur. The freezing temperature of peach is-1.5 ℃, and chilling injury is easy to occur when the temperature is below 0 ℃ for a long time. The time and degree of chilling injury are related to temperature. According to the research, chilling injury sometimes occurs in peach at 7%. The peak of chilling injury is 3 ℃ ~ 4 ℃, but less than 0 ℃. The cells of peach fruits with chilling injury were thickened, the fruit was furfurized, the flavor was light, the pulp was hardened, the flesh or vascular bundles were browned, and the peach stone was cracked. Some varieties suffered bitterness or peculiar smell after chilling injury, but the symptoms of chilling injury were different in different varieties.
Peach fruits are sensitive to carbon dioxide, and carbon dioxide damage occurs when the concentration of carbon dioxide is higher than 5%. The symptoms of carbon dioxide injury are brown spot on pericarp, ulceration, browning of pulp and vascular bundles, less juice, hard pulp and abnormal flavor, so we should pay attention to maintain appropriate gas index during storage.
The surface of the peach fruit is covered with fluff. Most of the villi communicate with the epidermis stomata or lenticels, which increases the evaporation surface of peach by ten times or even hundreds of times, so the peach loses water very quickly under the condition of bare after harvest. Generally, when the relative humidity is 70% and the temperature is 20 ℃, the water loss of the fruit will exceed 50% after 7 ~ 10 days. After losing water, the fruit shrinks and softens, and in serious cases, it loses its commodity value.
The postharvest physiological characteristics of drupe fruits such as plum and apricot are similar to those of peach.
II. Storage conditions of peach, plum and apricot
1. Storage temperature the suitable storage temperature for peach, plum and apricot is O ℃ ~ l ℃, but chilling injury is easy to occur when stored in O ℃ for a long time. At present, there are several methods to control chilling injury, one is interstitial heating, that is, peach is stored in-0.5 ℃ ~ O ℃ for 15 days, then heated to 18 ℃ for 2 days, and then transferred to low temperature storage, and so on. Another method is to treat the postharvest fruit at two temperatures, first stored in O ℃ for 2 weeks, and then stored at 5 ℃. (in order to prevent chilling injury in peach, the gas concentration of O: 1% and CO2 5% are controlled at 0 ℃ in the United States. During controlled atmosphere storage, controlled atmosphere peaches were heated every 3 or 6 weeks, then recovered to 0 ℃, stored in O ℃ for 9 weeks, ripened at 18 ℃ ~ 20 ℃, and then sold. The service life of this method is 2-3 times longer than that of general cold storage. Interstitial heating can reduce the respiratory intensity of peach, reduce the release of ethylene and reduce chilling injury. At the same time, the increase of temperature is also beneficial to the volatilization and metabolism of other harmful gases.
2. Storage environment humidity when peaches, plums, apricots and cherries are stored, the relative humidity should be controlled within the range of 90% Mel 95%. If the humidity is too high, it is easy to cause decay and aggravate the symptoms of cold injury; if the humidity is too low, it will cause excessive water loss and weightlessness, which will affect the merchandise and cause undue economic losses.
3. The gas composition peach can double prolong the storage life under the condition of 1% of 02 concentration and 5% of CO2 concentration (under the same temperature, humidity and other conditions). Li takes the O2 concentration 3% to 5% and the CO2 concentration 5% as the suitable atmosphere control state. However, it is generally believed that plum is very sensitive to CO2, and long-term high CO2 will increase the cracking rate of fruit top. The most suitable gas composition for apricot controlled atmosphere storage is O2 concentration 2% CO2 concentration 3% CO2 concentration 2% CO2 concentration 3%. The suitable controlled atmosphere composition of cherry is 3% 5% CO2 concentration 10% 25% CO2 concentration. Cherry is resistant to high concentration of CO2, so it is also treated with high concentration of CO2 during transportation to inhibit its respiratory intensity and maintain freshness.
III. Agricultural measures before storage of peaches, plums and apricots
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