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Fresh peach storage method
First, refrigeration: The most suitable temperature is -0.5 °C - 0 °C. If you want to store for a long time, you must strictly control the temperature of the cold storage, the temperature of the storage can't fluctuate, there is a danger of freezing under -1°C. Relative humidity is 90%. Early fruit storage, ventilation can be appropriate. Peach generally suffers from cold damage symptoms after 2 weeks at low temperatures. When moved to a high temperature environment, the pulp will dry, tender, and become soft. The flesh around the nucleus becomes brown, and when the husk is severe, the skin can also see the pattern, and the skin color is dark and dull, and the flavor changes. It is generally called powdery deterioration or wood slag. Peach stored at 2°C-5°C is more prone to deterioration of the pulp than 0°C. When the temperature is not constant, the cold damage will be more serious. For example, if the peach is stored at 0°C for 1-2 weeks, the temperature will rise to 5 °C - 6 °C, the fruit is more damaged than it has been stored below 0 °C. The more resistant varieties can be stored for 4 weeks under stable conditions of -0.5°C to 0°C, with good quality. When cold storage takes a long time, it is necessary to take some comprehensive measures to prevent chilling. Peach harvested during hard ripening should be placed at 21°C to 24°C for 2 to 3 days and then refrigerated at 0°C to reduce the occurrence of chilling injury. Second, the atmosphere storage: the fruit can be stored for 6 weeks in a temperature-controlled environment with 0°C, 1% oxygen, and 5% carbon dioxide, which is twice as long as the cold storage period in air. Adding bricks impregnated with potassium permanganate to the air trap or bag, and the zeolite absorbing ethylene, is better. Fresh-keeping bags and CT series modified atmosphere preservatives developed by Tianjin Academy of Agricultural Sciences and Chinese Academy of Agricultural Sciences can be used for spontaneous controlled atmosphere storage. According to reports, can be stored at 0 °C - 2 °C 2 months, 25 °C - 30 °C preservation at least 8 - 10 days. III. Intermittent warming treatment: Foreign peaches stored at 0°C are heated to 18°C ​​to 20°C every 2 weeks for 2 days and then transferred to low temperature storage. This is repeated. Another simpler method is to take the product out of the store every 10 days, return it to the cold room for 24 to 36 hours at room temperature (26°C to 28°C), and during this time, it can also be rotted. The fruit is removed to prevent the rot from spreading. At the time of air-conditioned storage, the warming interval can be longer. Every three to four weeks, the peach should be placed in the air above 20°C for 1-2 days. IV. Ice Storage: The weather in the north is cold in winter. In the absence of a mechanical cold storage, ice storage can be used to store some species that are more resistant to possession, such as Feicheng peach in Shandong, and winter peach in Shaanxi. Fruit farmers in the north mostly artificially drilled natural ice frozen in rivers and lakes before and after the chill. Areas that do not have natural ice sources can also artificially sprinkle ice in the cold season. The ice is cut into chunks of 30-40 centimeters in length and width of about 1 meter, and transported to an ice cell for storage. The bottom of the ice cubes in the pit bottom is 40-50 centimeters thick straw to prevent ice from accumulating. Water, then sealed cellar door storage ice. In the peach ripening season, the peaches were harvested, precooled in 1°C cold water, and packaged in paper baskets or fruit boxes. The ice cubes in the pit were removed, and a layer of ice was placed on the bottom of the pit and surrounded by a thickness of about 40 cm. The container filled with fruit is placed on ice and palletized. The heap is filled with crushed ice between the containers. After each layer is piled up, a layer of ice is placed on top of it and the overlap is repeated. After squeezing, heat-insulating materials such as rice husk, sawdust, rice straw, or slag, which is about 1m thick, are placed on top of the sill top. When storing the cellar door, it is necessary to pay attention to sealing, and when opening the cellar inspection, the time should be shortened as much as possible to prevent the effect of high temperature on the cellar temperature. The cellar temperature should be maintained at 0°C to 1°C. Once the ice melts and the temperature rises, the fruit will be listed immediately.