First, apricot fruit storage and preservation of fresh produce (A) of the different varieties of tolerance of apricot fruit can be mature, fruit color, meat, meat nuclei adhesion, hair and other classification. Divided by meat quality, there are water apricots, meat apricots, and apricots. Water apricot fruits are soft and juicy after ripening, suitable for fresh food, but not tolerant to storage and transport; the ripe fruit of surface apricot fruits is changed into noodles, showing a powdery paste, and the quality is poor; only the meat of apricot fruits matures and the meat has elasticity. , Tough, thick skin, not easy to soft, more resistant to storage and transportation, and suitable for processing, such as the string of red in Hebei, egg apricot, Shandong Zhaoyuan boxing apricot, Shaoshan red apricot, Liaoning's Gushan apricot plum and so on. With fruit-faced hairs, hairless apricots are smooth and glabrous, with waxy or a small amount of fruit powder, rubbed with lustrous, tough flesh, more resistant to storage and transportation, such as Li Guangxing in Dunhuang, Gansu Province, Li Zixing and Pingxiang in Longhua, Hebei. Shiny apricot and so on. In addition, the varieties suitable for storage include Zhang Park, Daping Apricot, Lanzhou Golden Mom, Shan Huang Xing, Sha Jin Xing, Li Zhi Xing and Li Quan.
(II) Suitable ambient conditions for storage Temperature 0°C to 2°C, relative humidity 90% to 95%, 3% to 5% oxygen, 2% to 3% carbon dioxide during modified atmosphere storage.
(3) Mature and harvesting The determination of the appropriate harvesting maturity is the key to storage of apricot fruit. Judgment of maturity can be based on the number of days of fruit development, changes in the color of the fruit, the texture of the peel and pulp, the aroma of the fruit, and the firmness of the fruit. Sex and other factors come to decide. The apricot fruit used for storage should reach the intrinsic size of the fruit, change from green to yellow on the fruit surface, display the natural color of the variety on the sunny surface, the pulp is still hard, nutrients have been accumulated fully, and the variety is slightly flavored. Received. Fruits harvested or sold in the producing areas are harvested at this time and there is sufficient time for packaging. Due to the ripening period of apricot fruit and the wheat harvesting period, in order to save labor, chemical agents can be used to assist harvesting. According to experiments, 0.1%Be+0.1% spreader is sprayed in the hard core stage, which can make the mature period three days ahead of schedule, and The maturity period is the same, and it has a good effect on the quality of apricot fruit.
(D) Storage and Fresh-keeping Technology
1. Ice Storage This method is a traditional natural cryogenic storage method in China. Before the chill, the North collected natural ice or sprinkled water to make ice. The ice cubes are 0.3 to 0.4 meters thick, 1 meter long and wide, and they are stored in underground pits. When the apricot fruits mature in summer, they are used for storage and cooling. The apricot fruit is packed in boxes or baskets and placed in an ice cellar. Ice troughs are formed at the bottom of the cellar and around the bottom. The bottom of the ice tray is 0.3 meters to 0.6 meters. The boxes or baskets are stacked one by one, with a spacing of 6 cm to 10 cm. After crushed ice, code 6 layers and 27 layers, cover the ice cubes of 0.6 to 1.0 meters above the surface, covered with straw, and tightly seal the cellar door. During the storage period, random inspections are required to dispose of deteriorating fruit in time.
2. Low-temperature controlled atmosphere storage for apricot fruit stored at a controlled pace requires proper early harvesting, post-harvest soaking in 0.1% potassium permanganate solution for 10 minutes, and drying out, so that both disinfectant, cooling effect, but also delay After maturity decay. The dried apricots are quickly packed in the basket, pre-cooled for 12 to 24 hours, until the fruit temperature drops below 20 °C, and then transferred to storage stacking, leaving a gap of about 5 cm between the baskets, code height 7 The 8th floor, the storage temperature is controlled at about 0°C, the relative humidity is 85% to 90%, and the gas composition is 5% carbon dioxide + 3% oxygen. The effect is best under such storage conditions, but it is not suitable for low temperature sensitive varieties. After being stored, the apricot fruit should gradually warm up before being sold, and cooked at a temperature of 18° C. to 24° C., which is conducive to displaying a good flavor.
(5) Problems that should be paid attention to
1. Freezing damage and carbon dioxide damage Apricot fruit can be browned and softened due to the accumulation of polyphenols even if it is stored under suitable refrigerated conditions. The control method is to grasp the proper storage period. Under the influence of high carbon dioxide, apricot fruit will appear colloidal physiological deterioration. Attention to the use of air-conditioning storage, avoid high carbon dioxide concentration, storage period should not be too long.
2. Prevention of brown rot and soft rot of apricot fruit The brown rot of apricot fruit is characterized by a water-soaked lesion in the victim's fruit, which turns dark brown within 24 hours and reaches deeper. The disease is spoiled at high temperatures for 3 days to 4 days, and it infects each other during storage. The soft rot of apricot fruit is immersed in the fruit through the wound. The victim formed a small round hazel spot, which later grew white mold and spread to full fruit, and eventually turned into black and gray. The spoilage was soft and damp, which eventually led to the rot of the whole fruit. For the prevention of the above two diseases, the first is to strengthen pre-harvest management, improve fruit quality and tolerance, avoid mechanical injury; followed by post-harvest treatment with a low concentration of dichloronitroaniline solution.
2. Storage and Preservation of Plums Producing Areas (I) Resistance of Different Species In general, early-maturing varieties have poor fruit-tolerance and middle-late-maturing varieties have better resistance to hiding. The main species that are well-tolerated and cultivated in China include Xi'an's Dahuang Li, Henan's Jiyuan Ganli, Guangdong Conghua Sanhua Li, and Huludao's Qiu Li.
(B) Storage environment temperature 0 °C ~ 1 °C, relative humidity of 85% ~ 90%, atmospheric conditions for the storage of gas oxygen 3% ~ 5%, carbon dioxide 5%.
(3) Ripening and harvesting Li Guo, which is used for storage and transportation, should grow and grow fully in the fruit and begin to exhibit its inherent color and aroma, but the meat is still harvested in a hard maturation period. Judgment of maturity is based on changes in the color of the peel and pulp. The purple skin is dark purple, the fruit powder is purple-brown, and the flesh is dark red. The yellow skin is yellow, the sunny part is light purple, the fruit is white, and the flesh is yellow; the green skin is yellow-green, flesh Light yellow. The harvesting of the stored Liguo should be carried out when the above signs are present.
(D) Storage and Fresh-keeping Technology
1. Controlled gas storage Use 0.025mm thick polyethylene film bag to seal and store the plum fruit. At 0°C～1°C, the general gas composition is 3% oxygen and 5% to 7% carbon dioxide. The plum fruit can be stored for 70 days. Can significantly inhibit fruit rot, soft and soluble solids reduced. According to reports, under the condition of 0°C, relative humidity of 90%-95%, oxygen of 3%, and carbon dioxide of 3%, Liguo has good storage effect.
2. Liguo which is stored in small packages will be picked into a polyethylene film pouch after selection. Each bag will contain 1 kg to 1.5 kg, and it will be kept at -1°C for 2 to 3 months after closing.
3. Ice storage and refrigeration This law is a traditional natural cryogenic storage method in China. Before the chill, the North collected natural ice or sprinkled water to make ice. The ice cubes are 0.3 to 0.4 meters thick, 1 meter long and wide, and they are stored in underground pits. When the plums mature in summer, they are used for storage and cooling. Li Guo, who had better resistance to Tibet, was selected for timely recovery without injury and was shipped to the ice cell after precooling. Store 0.5m thick ice cubes on the bottom of the cellar and on the four sides. Stack the fruit boxes on top of it. The layer of fruit boxes is covered with ice cubes. Fill the gaps with crushed ice. After stacking, heat insulation material such as rice straw is covered at the top to maintain a relatively stable temperature. The method can store fresh plums stored in late August until the beginning of winter. If transferred into a common pit for continued storage, it can be stored until New Year's Day. The cellar door should be closed when storing in the ice cell, and the cellar temperature should be controlled as low as -0.5°C～1°C.
(II) Suitable ambient conditions for storage Temperature 0°C to 2°C, relative humidity 90% to 95%, 3% to 5% oxygen, 2% to 3% carbon dioxide during modified atmosphere storage.
(3) Mature and harvesting The determination of the appropriate harvesting maturity is the key to storage of apricot fruit. Judgment of maturity can be based on the number of days of fruit development, changes in the color of the fruit, the texture of the peel and pulp, the aroma of the fruit, and the firmness of the fruit. Sex and other factors come to decide. The apricot fruit used for storage should reach the intrinsic size of the fruit, change from green to yellow on the fruit surface, display the natural color of the variety on the sunny surface, the pulp is still hard, nutrients have been accumulated fully, and the variety is slightly flavored. Received. Fruits harvested or sold in the producing areas are harvested at this time and there is sufficient time for packaging. Due to the ripening period of apricot fruit and the wheat harvesting period, in order to save labor, chemical agents can be used to assist harvesting. According to experiments, 0.1%Be+0.1% spreader is sprayed in the hard core stage, which can make the mature period three days ahead of schedule, and The maturity period is the same, and it has a good effect on the quality of apricot fruit.
(D) Storage and Fresh-keeping Technology
1. Ice Storage This method is a traditional natural cryogenic storage method in China. Before the chill, the North collected natural ice or sprinkled water to make ice. The ice cubes are 0.3 to 0.4 meters thick, 1 meter long and wide, and they are stored in underground pits. When the apricot fruits mature in summer, they are used for storage and cooling. The apricot fruit is packed in boxes or baskets and placed in an ice cellar. Ice troughs are formed at the bottom of the cellar and around the bottom. The bottom of the ice tray is 0.3 meters to 0.6 meters. The boxes or baskets are stacked one by one, with a spacing of 6 cm to 10 cm. After crushed ice, code 6 layers and 27 layers, cover the ice cubes of 0.6 to 1.0 meters above the surface, covered with straw, and tightly seal the cellar door. During the storage period, random inspections are required to dispose of deteriorating fruit in time.
2. Low-temperature controlled atmosphere storage for apricot fruit stored at a controlled pace requires proper early harvesting, post-harvest soaking in 0.1% potassium permanganate solution for 10 minutes, and drying out, so that both disinfectant, cooling effect, but also delay After maturity decay. The dried apricots are quickly packed in the basket, pre-cooled for 12 to 24 hours, until the fruit temperature drops below 20 °C, and then transferred to storage stacking, leaving a gap of about 5 cm between the baskets, code height 7 The 8th floor, the storage temperature is controlled at about 0°C, the relative humidity is 85% to 90%, and the gas composition is 5% carbon dioxide + 3% oxygen. The effect is best under such storage conditions, but it is not suitable for low temperature sensitive varieties. After being stored, the apricot fruit should gradually warm up before being sold, and cooked at a temperature of 18° C. to 24° C., which is conducive to displaying a good flavor.
(5) Problems that should be paid attention to
1. Freezing damage and carbon dioxide damage Apricot fruit can be browned and softened due to the accumulation of polyphenols even if it is stored under suitable refrigerated conditions. The control method is to grasp the proper storage period. Under the influence of high carbon dioxide, apricot fruit will appear colloidal physiological deterioration. Attention to the use of air-conditioning storage, avoid high carbon dioxide concentration, storage period should not be too long.
2. Prevention of brown rot and soft rot of apricot fruit The brown rot of apricot fruit is characterized by a water-soaked lesion in the victim's fruit, which turns dark brown within 24 hours and reaches deeper. The disease is spoiled at high temperatures for 3 days to 4 days, and it infects each other during storage. The soft rot of apricot fruit is immersed in the fruit through the wound. The victim formed a small round hazel spot, which later grew white mold and spread to full fruit, and eventually turned into black and gray. The spoilage was soft and damp, which eventually led to the rot of the whole fruit. For the prevention of the above two diseases, the first is to strengthen pre-harvest management, improve fruit quality and tolerance, avoid mechanical injury; followed by post-harvest treatment with a low concentration of dichloronitroaniline solution.
2. Storage and Preservation of Plums Producing Areas (I) Resistance of Different Species In general, early-maturing varieties have poor fruit-tolerance and middle-late-maturing varieties have better resistance to hiding. The main species that are well-tolerated and cultivated in China include Xi'an's Dahuang Li, Henan's Jiyuan Ganli, Guangdong Conghua Sanhua Li, and Huludao's Qiu Li.
(B) Storage environment temperature 0 °C ~ 1 °C, relative humidity of 85% ~ 90%, atmospheric conditions for the storage of gas oxygen 3% ~ 5%, carbon dioxide 5%.
(3) Ripening and harvesting Li Guo, which is used for storage and transportation, should grow and grow fully in the fruit and begin to exhibit its inherent color and aroma, but the meat is still harvested in a hard maturation period. Judgment of maturity is based on changes in the color of the peel and pulp. The purple skin is dark purple, the fruit powder is purple-brown, and the flesh is dark red. The yellow skin is yellow, the sunny part is light purple, the fruit is white, and the flesh is yellow; the green skin is yellow-green, flesh Light yellow. The harvesting of the stored Liguo should be carried out when the above signs are present.
(D) Storage and Fresh-keeping Technology
1. Controlled gas storage Use 0.025mm thick polyethylene film bag to seal and store the plum fruit. At 0°C～1°C, the general gas composition is 3% oxygen and 5% to 7% carbon dioxide. The plum fruit can be stored for 70 days. Can significantly inhibit fruit rot, soft and soluble solids reduced. According to reports, under the condition of 0°C, relative humidity of 90%-95%, oxygen of 3%, and carbon dioxide of 3%, Liguo has good storage effect.
2. Liguo which is stored in small packages will be picked into a polyethylene film pouch after selection. Each bag will contain 1 kg to 1.5 kg, and it will be kept at -1°C for 2 to 3 months after closing.
3. Ice storage and refrigeration This law is a traditional natural cryogenic storage method in China. Before the chill, the North collected natural ice or sprinkled water to make ice. The ice cubes are 0.3 to 0.4 meters thick, 1 meter long and wide, and they are stored in underground pits. When the plums mature in summer, they are used for storage and cooling. Li Guo, who had better resistance to Tibet, was selected for timely recovery without injury and was shipped to the ice cell after precooling. Store 0.5m thick ice cubes on the bottom of the cellar and on the four sides. Stack the fruit boxes on top of it. The layer of fruit boxes is covered with ice cubes. Fill the gaps with crushed ice. After stacking, heat insulation material such as rice straw is covered at the top to maintain a relatively stable temperature. The method can store fresh plums stored in late August until the beginning of winter. If transferred into a common pit for continued storage, it can be stored until New Year's Day. The cellar door should be closed when storing in the ice cell, and the cellar temperature should be controlled as low as -0.5°C～1°C.
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