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Fruit storage and preservation method
I. Pharmaceutical treatment After harvesting, dip 500 mg/L with Benzalte for 30 seconds, store at room temperature for up to 28 days, the fruit does not appear shrinkage or discoloration, and it can effectively prevent decay. The study pointed out that the use of Shi Baogong 1000 mg / l plus 200 can be obtained 200 mg / l fruit wash, combined with ethylene absorbent treatment after the use of PE cling film fruit has a good anti-corrosion effect, storage 66 days, its decay index is only 3, and control Up to 54.2. Another expert believes that after harvesting the air-cooled pre-storage, it is put into plastic baskets coated with PE, and applied comprehensive technical measures such as preservatives, decompression, and low temperature to preserve freshness for 45 days, and the good fruit rate reaches 100%. The fresh color of the fruit does not change. In addition, the harvested fruit was immediately fumigated with 1% sulfur dioxide (volume ratio) for 20 minutes, or 1% carbendazim plus 0.02% 2,4-D was immersed for 1 minute, then air-dried and packaged, or treated with 0.5% calcium chloride. , Or sec-butylamine 0.1 ml / kg fumigation, can greatly reduce fruit rot. Second, with the increase of storage temperature, the dehydration and fruit cracking of loquat fruit increased significantly. Studies have shown that: the genus of non-jumping fruit, post-harvest respiration and ethylene production showed a downward trend. Low temperatures can significantly inhibit fruit respiration and ethylene production. At the same time, the genus is not a cold-sensitive fruit and does not show chilling symptoms at a low temperature of 1°C. A suitable storage temperature is 1 to 5°C. When the temperature is lower than 10°C, there will be some changes in cryptoxanthin and phenol content, among which polyphenol oxidase activity is related to browning of fruit. Therefore, cold storage can effectively control the rot of fruits and extend the storage period. However, when the temperature dropped rapidly, the total acid and sucrose content decreased significantly. After long-term low-temperature storage, the fruit will appear lighter in flavor, hard to peel off, and the texture of the pulp will be hard. The study found that at a temperature of l-5°C, combined with film packaging, After 30 days of storage, the good fruit rate was above 90%; besides, under the condition of refrigerating, the 0.2%-0.4% sulfur dioxide releasing agent was used for treatment, and after 30 days storage, the decay index was o, but the control was as high as 9.3. Refrigerated combined with sulfur dioxide treatment can significantly inhibit the respiratory intensity of fruit and polyphenol oxidase activity, delay the decline of soluble solids and titratable acid content, inhibit the increase of fruit hardness and browning of the fruit, reduce the occurrence of fruit rot, and thus extend Storage period. The study found that calcium chloride combined with cold storage can also extend the storage period of alfalfa, soaked in 0.5% calcium chloride solution for 30 minutes and stored at 5°C for 25 days. The decay index is the lowest and the best effect is obtained. Experts believe that with 20 micron thick polyethylene film packaging, stored at 5 °C up to 60 days, the fruit quality remains good. An Italian study showed that at 8°C, in polyethylene bags, it can be stored for 30 days and the appearance and flavor of the fruit are unchanged. 3. The storage temperature of the atmosphere controlled storage helium gas storage is 5+-1°C, relative humidity 90%-95%, oxygen content 10%-12%, carbon dioxide 4%-6%, and stored under this condition for 50 days. Above, the fruit loss rate was only 3.14%, and the good fruit rate was over 96%. The appearance of the fruit was plump and full, the color was bright, and it was easy to peel. However, using this method must pay attention to the relative concentration of carbon dioxide and oxygen. According to reports, in the case of a carbon dioxide content of 12% and an oxygen content of 2%, browning occurs within the fruit within five days of storage, and brown spots appear on the outer surface of the skin. The longer the time, the more obvious the symptoms. The reason may be that high concentration of carbon dioxide promotes the phenolic metabolism inside the fruit.
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