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The American Red Peach (hereinafter referred to as “Red Peachâ€) is the best-performing variety in the current Pingtao Peach Variety. It was widely cultivated in many areas of China in the 1990s. The peach average fruit weight 185g, the maximum quality of 400g, the fruit is flat, 100% of the fruit surface was bright red, the internal capsule can also be fully colored, bright red eye. Soluble solids 14.2%, taste very sweet, small core, from the nucleus, no fruit before harvest phenomenon, anti-cracking fruit, even in the case of long-term rain will not crack fruit. The use of appropriate preservation methods can extend the supply period and increase economic efficiency.
1. During the collection period, red peaches will enter the peak of breath quickly after harvest. Therefore, the ripeness of red peaches during harvest has a great influence on the storage effect. If harvesting is too early, it will reduce the flavor of the fruit and it will be susceptible to cold damage. If it is harvested too late, the fruit will be too soft and susceptible to mechanical injury. It will be seriously rotted and difficult to store. The method for judging the ripeness of red peaches is that after the fruits are fully developed, the peel begins to fade green, the flesh is slightly harder, and when the basic color is full, it is hard mature; second, when the background color of the fruit is green or pale green, the fruit-face hair begins to grow. When coloring is mature. Hard maturities and ripe fruits of 78 are more resistant to storage and long-distance transportation. Due to the inconsistent maturity of red peaches, it usually takes 2 to 3 harvests. When harvesting, it is necessary to prevent crushing and stabbing. The fruit should be taken with a handle. It is better to harvest in the morning at low temperature in the day. With the treatment, picking out the fruits of the wounds, bad quality, deformity, and dirt. Handle with care during handling, install lightly and gently to prevent contact pressure.
2. Before pre-cooling, red preharvest peaches should be pre-cooled in time, because the red peppers have higher temperatures during the harvest, and the peaches have high field heat. In addition, the red peaches exuberantly breathe when they are harvested, releasing more respiratory heat. If it is not pre-cooled in time, it will quickly soften the aging and decay. Therefore, red peaches should be precooled to below 4°C as soon as possible after harvest. The pre-cooling methods used are cold air cooling and water cooling. Water cooling speed, according to the determination of the diameter of 7.6cm peach in 1.6 °C water 30min, its temperature can be reduced from 32 °C to 4 °C; diameter 5.1cm peach in 1.6 °C water 15min, can also be 30 °C cooled to 4 °C , But after the water cools, it must be air-dried and then packaged. The cooling speed of the wind is slower and it usually takes 8h ~ 12h or longer.
3. Prevent rot Red peony is also prone to diseases such as brown rot and soft rot during storage. You can use sec-butylamine series of anti-corrosion preservatives to kill Penicillium and chloromycin. Commonly used Kezizole 15 times liquid washing. Each 1 kg of red peaches was soaked with a mixture of 100-200mg of phenylephedrine and 450-900mg of dichloronitroaniline (DCNA). Brown rot mostly spreads fruits in the field and can also spread during storage. Soft rot spreads from the wound. Post-harvest soaking with a mixture of benzenelite with a mass fraction of 110E-4 to 110E-3 and a mixture of 4.510E-4 to 910E-4 dichloronitrobenzylamine prevents brown rot and soft rot. For the fumigation with sec-butylamine, sec-butylamine 0.05 mL to 0.1 mL per 1L volume is required. When used, the liquid can be dipped on the cotton ball, and then the cotton ball can be hung in the library, in the account or in the bag. The use of ozone and anion air to treat the fruit can also act as a sterilizer and prolong the storage period. Reduce the effect of rot loss. When washing fruit or dipping fruit, the dispensing should use clean water. After the fruit is soaked, the fruit surface will evaporate and then be packaged.
4. The grading packaging red peach is very easy to be mechanically damaged during storage and transportation, and it is not able to withstand pressure. Therefore, the packaging container should not be too large, generally 5kg ~ 10kg is suitable. The selected red pestle free of pests, no mechanical injury, consistent maturity, and uniform size was placed in a corrugated carton, box liner or polyphenyl foam paper, and high-grade fruit foam net wrap. If wooden boxes or bamboo baskets are used, the boxes should be lined with wrapping paper, and each peach should be wrapped with soft paper so as to avoid crushing the fruits.
5. Preservation methods (1) Atmosphere storage The modified atmosphere storage is commonly referred to as CA storage. It uses a sealed warehouse with mechanical refrigeration, equipped with a gas conditioning device and refrigeration equipment to maintain a certain low oxygen and low temperature in the storage. Appropriate carbon dioxide and humidity, and timely discharge of harmful gases generated in the storage, thereby effectively reducing the respiration rate of stored fruits, in order to achieve the purpose of delaying ripening and prolong the preservation period.
Before red-naped peaches are put into the warehouse, they must carefully check whether the functions of the air-conditioning warehouse's various equipment are in good condition, whether they are operating normally, and eliminate various faults in time. The chiller is started, and the temperature in the storage room can be stored at 0°C before entering the storage. At the beginning of storage, the nitrogen generator and the carbon dioxide remover are started to perform rapid oxygen reduction and carbon dioxide removal, so that the temperature and gas composition in the storage tank are gradually stabilized. Long-term storage of suitable indicators. Changes in temperature and oxygen and carbon dioxide concentrations in the warehouse should be measured once or twice a day, and the changes should be controlled and strictly controlled. The inspection and inspection work in the middle and later stages should be conducted in a timely manner to prevent various facilities in the warehouse. Failure occurs; all peaches must be stopped before they exit the warehouse, and the oxygen is slowly increased by opening the storage gates. After 2 days to 3 days, the gas components in the storage tank are gradually returned to the atmosphere. The current commercially recommended conditioned refrigerated conditions are 0°C and 1% oxygen + 5% carbon dioxide or 2% oxygen + 5% carbon dioxide. Check regularly after storage. The short-term storage of red peach fruit is observed once a day, and medium and long-term fruits are checked once every 3 days to 5 days.
(2) Temperature-variable storage fluctuation temperature has a good effect on alleviating the cold damage caused by storage of red peony at low temperature, maintaining fruit flavor and texture of pulp. The low temperature damage caused by red peaches is due to the fact that the storage conditions favor the accumulation of acetic acid. The reason why cold storage can reduce the occurrence of cold damage is because it promotes the volatilization of some volatile substances such as acetic acid and inhibits the respiration. The fluctuating temperature index is preferably 3°C or lower, and exceeding 4°C will cause browning and decay of the fruit. Temperature fluctuations at the early stage of storage have a greater impact on the fruit of red peony, and the effect of fluctuation at the later stage is smaller. During the process of storage at different temperatures, the hardness of the fruit gradually decreased, and the soluble solids gradually increased. However, at the time of constant temperature storage, the fruit was susceptible to the phenomenon of "return to life." This is because the fruit hardness depends on the balance of the activities of pectin esterase (PE) and polygalacturonase (PG) which determine the pectin state. Long-term low temperatures can also lead to inactivation of PE and the fruit cannot be ripened.
(3) Decompression storage Use the vacuum pump to draw out the air in the storehouse, control the air pressure in the storehouse below 13.3kPa, and configure the low temperature and high humidity, and then use the low pressure air to circulate. The red peach can continuously obtain fresh, moist, low pressure, Hypoxic air, generally ventilated 4 times every 1 hour, can remove the field heat, respiratory heat and metabolic production of ethylene, carbon dioxide, acetaldehyde, ethanol, etc., so that the red peach in the best dormancy, not only make the fruit of water It is preserved, and the consumption of nutrients such as vitamins, organic acids, and chlorophyll is reduced. At the same time, the storage period is much longer than that of ordinary cold storage, and the product preservation index is greatly improved, and the shelf life of the product is also prolonged obviously after delivery.
6. Transportation Although transport time is shorter than storage, it should also maintain a low transport temperature. The appropriate transport temperature is 1°C to 2°C, preferably not to exceed 12°C. Pre-cooling and reloading must be done before transport. Peach fruit is packed in plastic bags, and the spontaneous air conditioning effect is also ideal.
Author unit: State-owned Xishan Forest Farm in Yangqu County, Shanxi Province
The storage and preservation of American red peach
Peach is well-known both at home and abroad for its characteristics of beauty, color and flavor, good taste, fine meat, peeling and easy peeling, thick and juicy juice, and rich flavor. At the Queen Mother's Peach Club, the story of the Monkey King stealing Xiantao was widely circulated, adding a bit of charm to people's peaches. In folk, people often use peaches to pray as the best of Qingshou.