The key to the scientific storage of cherries

Varieties and Tolerances The main varieties of cherries in China can be divided into Chinese cherries and sweet cherries. Sweet cherries are best used for storage and export. Because of their high sugar content, the pulp texture is relatively hard and the fruits are large. There are many varieties of cherries, some of which are resistant to storage and transportation. Generally speaking, early and mid-mature varieties are not resistant to storage and transportation, and late-maturing varieties are more storable. Tart cherries are generally not used for long-term storage and are mostly used for processing.

Harvesting, post-harvest handling and quality issues The cherries used for storage should be properly harvested early, generally harvested one week in advance, and harvested with fruit to avoid mechanical injuries. Immediately after harvesting, the fruit is pre-cooled to 2 ° C and transported at a temperature not exceeding 2 ° C, which basically controls the rot caused by the pre-harvest infection of pathogens. Because the fruits of cherries are petite and not pressure-resistant, they should be in smaller packages, 2 to 5 kg per box. Surface depression is the main problem affecting the quality of sweet cherries. Post-harvest treatment and reduced pressure storage can reduce the incidence of surface depressions.

Storage method Cherries are mechanically refrigerated at -1 ° C to -0.5 ° C and 90% to 95% relative humidity, and can be stored for 20 to 30 days. The use of modified atmosphere storage, especially simple and easy-to-use spontaneous modified atmosphere storage, can obtain better storage effect. The general practice is to line a small packaging box with a polyethylene film bag of 0.06 to 0.08 mm. After piercing, store it at -1 to -0.5 ° C to maintain the oxygen and carbon dioxide in the bag at 3% to 5% and 10% to 25%, cherries can be stored for 30 to 50 days. It should be noted that the concentration of carbon dioxide cannot exceed 30%, otherwise, it will cause browning and odor of the fruit. In addition, in order to prevent the generation of unpleasant odor, the polyethylene film bag must be opened after the fruit is taken out of the cold storage.

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Dehydrated Spinach

Spinach is a biennial vegetable in the Chenopodiaceae family. The main root is thick and long, red and sweet. The leaves are triangular-ovate, dark green, and the basal leaves and stem small leaves are longer and fleshier than the stalk.
Originally from Persia, it was introduced to my country in the Tang Dynasty and is now cultivated everywhere. It is a green leafy vegetable that is supplied to the market all year round.
Spinach can be divided into two types: pointed leaves and round leaves. Pointy leaf type, the leaves are arrow-shaped, the petioles are long and the mesophyll is thin, the roots are thick and the sugar content is high, and the quality is good. The autumn and winter blanket spinach belongs to this type. Round leaf type, the leaves are round, the oval shape is oval, the leaves are large and fleshy, the petioles are short and broad, and the oxalic acid content is high. Spring and summer spinach mostly belongs to this type.
The quality requirements of spinach: dark green color, red roots, no water, not old stems and leaves, no bolting flowers, no yellow rotten leaves is better.

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