Fresh keeping technology of hottest plum

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Plum preservation technology

plum has thin skin, soft meat, and much juice, and is prone to mechanical damage during storage and transportation. Even if stored at low temperature, it is prone to brown heart disease, and stored at high temperature, it is easy to rot and deteriorate. Therefore, it must be carefully stored in order to achieve the purpose of plum preservation

I. harvest in time. Harvesting in time and without injury is the key measure to prolong the storage life of plum. The best harvest time is when the plum peel changes from green to the unique color of the variety, there is a thin layer of fruit powder on the surface, and the pulp is still hard. Harvest should be carried out under dry climatic conditions. When picking, hold the fruit stalk with your fingers and pick the fruit from the fruit branch. Do not hold the fruit body to avoid touching the wax layer on the fruit and affecting the appearance and storage effect. When the fruit ripens inconsistently, it should be harvested in batches

II. Pre cooling treatment. Within 3 hours after the plum is harvested, it must be cooled to ℃ within 24 hours at the latest to avoid violent vibration and affect the accuracy of the experimental machine, so as to effectively prevent the occurrence of brown rot and soft rot. Precooling method: put the fruit into 0 ℃ cool down in cold water

III. packaging. After selection and classification, the precooled plums can be packed with lined packaging paper or wooden boxes with plastic plates, and each layer is placed with a variety of plums for mechanical performance test. It can also be packed in cartons. Each plum is packed with paper single fruit and put neatly and tightly into the box. A partition is added between each layer, and each box contains kg of fruit

IV. preservation methods 1. Cold storage. Cold storage conditions: the temperature is ℃, the relative humidity is%, and the warehouse is well ventilated. Before entering the storehouse, plum should be disinfected with formaldehyde or fumigated with SEC butylamine fumigant. In order to avoid pathogen infection caused by condensation of water vapor on the fruit surface after the fruit leaves the storehouse, the storage temperature should be gradually increased in the later stage of storage

2. Ice storage. Lay the bottom of the cellar with crushed ice, and then stack the precooled fruit baskets (boxes) on the ice. Fill the layers with crushed ice, and fill the stacks with crushed ice. After stacking, cover the fruit stacks with crushed ice, and then cover them with plastic film, and then stack cm thick sawn wood and other heat insulation materials on the film. In this way, the cellar door must be closed, and the cellar temperature should be controlled at ℃. When entering and leaving the cellar, the door should be closed immediately. The plum stored in the middle and late August can be transferred to the ordinary cellar until the beginning of winter, and can be stored until the Spring Festival

3. Controlled atmosphere storage. (1) controlled gas storage. The plum can be stored for 70 days with 0.025 mm thick polyethylene film bag under the conditions of temperature ℃, carbon dioxide content% and oxygen content%; ⑵ controlled atmosphere refrigeration for small packages. Remove the stems of timely harvested plums, remove diseases and pests, and put them into polyethylene film bags, each bag 5kg, sealed and stored at -1 ℃ for months

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