Skillful storage of fresh peaches to prolong the supply period

There are many varieties of peach, which are successively supplied to the market from April to October with the early, middle and late maturity and different planting methods. The storage life of fresh peach is short and it is easy to decay and deteriorate. If the appropriate preservation method is adopted, the supply period of fresh peach can be prolonged and the economic benefit can be improved.

Non-invasive harvest grading packaging to judge the maturity of peach fruit, first, after the full development of the fruit, the pericarp begins to fade, the pulp is slightly hard, and the colored varieties are in the hard ripening stage when they are basically full of color. Second, when the background color of the fruit is green or light green, the hairs on the fruit surface begin to decrease, the pulp is slightly hard, and the sunny side of the colored variety begins to color. Medium well. The fruits of hard ripening stage and medium well are more resistant to storage and long-distance transportation. Due to the inconsistent maturity of peach, general varieties need to be harvested for 2-3 times. During harvest, crush and stab injuries should be strictly prevented, and the fruit should be picked with a stalk. 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 packaging container capacity is 5 kg-10 kg, lined with paper or polystyrene foam paper, high-grade fruit packed with foam net cover single fruit, or single-layer packing with shallow fruit plate. In the process of picking and handling, remember to handle and unload lightly to prevent crushing.

Fresh-keeping treatment can prevent rot peach from brown rot, soft rot and green and green mildew during storage. A series of preservative agents of sec-butylamine can be used to kill penicillin and chloromycin. The commonly used solutions are 15x solution of gram zymozole (fruit washing), 100mg / kg-200mg / kg benzoate and 450mg / kg-900mg / kg dichloronitroaniline (dcna) mixture (soaking fruit). When using the above medicine to wash or soak the fruit, the dispensing should use clean water. After soaking the fruit, it should be packed after the moisture of the fruit surface evaporates and dries.

The suitable temperature for peach fruit storage is 0 ℃-3 ℃. The temperature of middle and early maturing varieties was slightly higher, such as Baihua and safflower peach, the storage temperature was 1 ℃-2 ℃, and the cold storage temperature of winter honey peach, Chinese Birthday Bun with Bean Paste Filling and winter peach was 0.5 ℃-1 ℃. 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 or reduce the occurrence of chilling injury, it is necessary to use facilities with high precision of temperature control, or intermittent heating and cold storage, that is, the fruits should be stored at 0 ℃ for 1 week-4 weeks, then heated to 18 ℃-20 ℃ for two days, and then stored at 0 ℃. The automatic cold storage on-hook is selected, the temperature control precision is 0.1℃, the cooling speed is fast, the storage temperature is uniform, and the cooling and heating can be adjusted automatically according to the need, which can effectively reduce and avoid the occurrence of cold injury.

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