Post-harvest treatment of apple

After harvesting and before storage, it is very important and necessary for apple to pretreat the quality of storage. The presence and quality of pretreatment can directly affect the quality of the fruit during storage. Pretreatment includes: picking fruit, grading, dipping fruit, and pre-cooling.

The first step in the pretreatment of fruit picking is the strict removal of apples, fruit, rotten fruit, and sunburn or mechanical injury. Prevent individual bad fruits from affecting the quality of storage of all apples.

Grading is mainly based on the shape and size of the fruit, that is, according to the diameter of the largest part of the diameter of the fruit is divided into several levels. For example, China's export of Red Star apple, diameter from 65-90 mm, each phase difference of 5 mm is a level, divided into five.

Dipping fruits Currently, the antiseptic treatment of fruits has become an indispensable step in commercialization in foreign countries. In many parts of China, fungicides are widely used to reduce post-harvest losses and can achieve the role of auxiliary storage. Here are two simple formulas for self-preservation:

1, 10 kg of water and 0.5 kg of clean salt can be used with sufficient stirring and melting. Put the apple in 10 minutes.

2, 10 kg of water and 1 g of salicylic acid (safety non-toxic, available at chemical stores), can be used after stirring and dissolving, and the fruit-immersing time is also 10 minutes.

The most important step in the pre-cooling pre-treatment is to cool down immediately after harvest, also called pre-cooling. The apple harvest is in the high temperature season (for late-maturing varieties used for storage). The sun-burning temperature is about 25°C. The fruit not only has its own respiration heat release, but also holds a lot of field heat, and the fruit temperature is higher than the temperature. After harvesting, heat should be reduced, which can reduce the physiological activity of the fruit, reduce nutrient loss and moisture loss, extend the shelf life, and improve the quality after storage.

In the case of Apple, the more economical method of pre-cooling is natural pre-cooling, where the product is left in a ventilated place and allowed to cool naturally. Commonly used method is to do the earthworm in a cool and ventilated place, about 15 cm deep, about 1.2 meters wide, put the fruit into the pot, discharge the thickness from 4 to 5 layers of fruit is appropriate, shading during the day, remove the cover at night Ventilation and cooling, when there is rain or when there is fog or dew, should be covered to prevent rain or mist, dew from contacting the surface of the fruit. After pre-cooling for 1-2 nights, when the temperature is still low in the early morning, the fruit is packaged in storage or directly stored.

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