Apricot fruit storage and preservation
First, the tolerance of apricot varieties of different varieties of apricot fruit can be classified according to maturity, fruit color, meat quality, meat core adhesion, with or without hair. Divided by meat quality, there are water apricots, meat apricots, and apricots. Aquatic apricot fruits are soft and juicy after ripening, suitable for fresh food, impatience of storage and transportation; surface apricot fruits are mature, the meat is changed into noodles, showing a powdery paste, and the quality is poor; the maturity of meat apricot fruits is elastic and 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, Lushan apricot and so on. Second, apricot fruit storage environment suitable for the temperature of 0 ~ 2 °C, relative humidity of 90% to 95%, atmospheric storage of oxygen is 3% to 5%, carbon dioxide is 2% to 3%. III. Ripening and harvesting of apricot fruit The apricot fruit used for storage should reach the intrinsic size of the fruit, and the fruit surface should turn from green to yellow, and the sunny surface should show the inherent color of the variety. The pulp is still hard and nutrients have been accumulated. With a variety of flavors, approximately eight mature when harvested. Fruits harvested or sold in the producing areas are harvested at this time and there is enough time for packaging. Due to the maturity of the apricot fruit and the wheat harvest, it is possible to use chemical agents to assist in harvesting in order to save labor. According to the experiment, 0.1% B9+0.1% spreader was sprayed in the hard core stage, which can make the ripening period three days ahead of schedule, and the ripening period is the same, and has a good effect on the quality of apricot fruit. Fourth, apricot fruit storage and preservation technology 1. Ice cellar storage of apricot fruit with a fruit box or basket packaging, into the ice cellar, bottom pit and around the open ice trough, the bottom layer of 0.3 to 0.6 meters of ice pad bottom, boxes or baskets in turn Code, spacing 6 to 10 cm; gaps filled with crushed ice, code 6 to 7 layers, the top cover 0.6 to 1 meters of ice, the surface covered with straw, sealed cellar doors. Storage period should be checked regularly and it is found that deteriorating fruit should be handled in a timely manner. 2. Low-temperature controlled atmosphere storage Because the apricot fruit stored in the atmosphere needs to be properly harvested, soak it in 0.1% potassium permanganate solution for 10 minutes after harvesting, and remove it to dry it. This will not only disinfect and reduce temperature but also delay ripening. decay. The dried apricot was quickly put into a basket, pre-cooled for 12-24 hours, until the fruit temperature dropped below 20°C, and then transferred to storage stacking. During stacking, there is a clearance of about 5 cm between the baskets, a code height of 7 to 8 layers, a storage temperature of around 0°C, a relative humidity of 85% to 90%, a 5% carbon dioxide gas content, and an additional 3% oxygen gas composition. . After the apricot fruit is stored, the apricot fruit should gradually warm up and be cooked after being cooked at 18 to 24°C, which is good for showing good flavor. However, this storage condition is not suitable for low-temperature sensitive varieties. Fifth, the apricot fruit should pay attention to the problem of storage 1. To prevent frost damage and carbon dioxide damage Apricot fruit even if stored in a suitable refrigerated condition, a little longer time, due to accumulation of polyphenols and produce browning and softening. The prevention and control method is to master the proper storage period. Under the influence of high carbon dioxide, apricot fruit will appear colloidal physiological deterioration. When using air-conditioned storage, high carbon dioxide concentration should be avoided and the storage period should not be too long. 2. Prevention of apricot brown rot and soft rot The brown rot of apricot fruit is characterized by an immersed lesion in the victim's fruit, turning dark brown within 24 hours and reaching deep into the pit. The disease can cause the whole fruit to spoil at 3 to 4 days at higher temperatures and infect each other during storage. The soft rot of apricot fruit invades the fruit through the wound. The victim forms a small round brownish-brown spot. After that, it grows white mold and spreads to the whole fruit. It eventually turns black and gray, and the spoilage is soft and wet. Fruit rot. For the prevention of the above two diseases, the first is to strengthen pre-harvest management, improve the fruit quality and storability, and to avoid mechanical injury; followed by post-harvest treatment with dichloronitroaniline added with warm aqueous solution.
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