Thistle is a rare fruit in the subtropical region of China. The fruit is soft and juicy, sweet and sour, unique in flavor, and has medicinal value such as lung, diuretic, stomachic, and so on, so it is deeply loved by people. However, pods have a thin skin, delicate meat, and are easily damaged by mechanical damage and germs. As a result, they are not resistant to storage and transportation, and they are generally rotted and lose their food value when stored at room temperature for 20 days. Therefore, it is especially necessary to keep fresh foods and extend their storage period. Now introduce several practical preservation methods for reference.
1. Common methods
1 Cold storage. The non-jumping fruit of the genus Acer is a descendant of the post-harvest respiration intensity and ethylene production. At the same time, the wolfberry is a non-cold sensitive fruit and does not show cold injury symptoms at a low temperature of 1°C. According to the determination, the appropriate storage temperature of wolfberry is 1 to 5%, at this temperature, the wolfberry fruit can maintain the fresh appearance and quality, and the storage period can reach more than 20 days. If combined with plastic cling film packaging and storage, up to 30 days, the good fruit rate of more than 90%.
2 atmosphere storage. Storks are stored at a temperature of 5°C1°C, relative humidity of 90% to 95%, oxygen content of 10% to 12%, and carbon dioxide content of 4% to 6% for more than 50 days, and the good fruit rate is 96%. After storage, the fruit is plump and full-bodied, bright in color and easy to peel. However, when using this method, we must pay attention to control the relative concentration of oxygen and carbon dioxide.
2. Operation points
1 harvest; different varieties should be harvested separately, even if the fruit of the same ear, if the maturity is inconsistent, they should be harvested separately and stored separately. Due to its no ripeness, it should be harvested when the fruit is fully colored, fully mature, and of the best quality. However, the fruits for storage, transportation and processing can be harvested when they are basically ripe (about 89 mature). At this time, the fruit is fully colored and the fruit is solid, which can basically meet the requirements of storage, transportation and processing. Harvesting should be carried out in the morning, afternoon or cloudy days when the temperature is low. It must not be harvested on a rainy day or on a hot day. When harvesting, it must be lightly picked, lightly handled, and gently placed. When harvesting, do not squeeze the fruit body by hand. Hold the fruit handle and cut it with a pair of scissors. The incision of the fruit handle should be leveled and placed in order. Pay attention to avoid scratching the villi on the surface of the skin as much as possible, not to damage the fruit so as not to affect the storage.
2 Grading: After harvesting, it is necessary to immediately select the remaining fruit such as wounds, fruit cracks, and pests and diseases, and classify them according to the appearance, size, weight, etc. of the fruit.
3 Pre-cooling: Pre-cooling the fruit after harvesting is a necessary step to improve the preservation and preservation of the alfalfa. The fruit that is picked is best cooled to about 0°C within 24 hours. This can reduce the temperature of the fruit, release the field heat in the fruit, inhibit the respiration intensity of the fruit and enzyme activity, and prevent the invasion of microorganisms. Pre-cooling can be performed in a pre-cooling room (0°C) or forced ventilation, or it can be air-dried in a cool and cool place for 2 to 3 days to reduce the temperature to near the storage temperature.
4 Antiseptic and bactericidal treatment: Pre-cooled fruits must be sterilized in time. The fruit was soaked with 1000 mg/kg carbendazim plus 200 mg/kg of "2,4-D mixed solution" for approximately 1 minute, allowed to dry and then packaged; 0.1% konjac mannan plus 200 mg/kg was also available." "2,4-D mixed solution" after soaking film preservation, can effectively extend the storage period of earthworms, reduce the rate of fruit decay and loss rate.
5 Packaging: The inner packaging can be 0.02-0.06mm thick polyethylene film bag packaging, each piece of fruit 1 ~ 3kg, and then into a large box. The outer packaging can be cartons, wooden boxes or plastic boxes. The cushions in the box are lined with certain buffer materials. The amount of fruit in each box is appropriate to about 20 kg.
6 Transportation: Transport should be rapid and smooth. Pay special attention to changes in the ambient temperature during transit. If conditions allow, a cold chain system can be used to control the temperature in the range of 1 to 5°C during the refrigeration, transportation, and sales process. If conditions are not met, the fruit can be forced to cool before loading, allowing the fruit to cool down to refrigeration temperatures as quickly as possible, and keep the pupae at this lower temperature during transport.
3. Disease control during storage
Gray spot disease can cause large amounts of rot during storage. The disease is caused by infected fruits on the leaves. The method of prevention and treatment is to treat 1000 mg/kg of benzimidazole before the fruit is harvested.
1. Common methods
1 Cold storage. The non-jumping fruit of the genus Acer is a descendant of the post-harvest respiration intensity and ethylene production. At the same time, the wolfberry is a non-cold sensitive fruit and does not show cold injury symptoms at a low temperature of 1°C. According to the determination, the appropriate storage temperature of wolfberry is 1 to 5%, at this temperature, the wolfberry fruit can maintain the fresh appearance and quality, and the storage period can reach more than 20 days. If combined with plastic cling film packaging and storage, up to 30 days, the good fruit rate of more than 90%.
2 atmosphere storage. Storks are stored at a temperature of 5°C1°C, relative humidity of 90% to 95%, oxygen content of 10% to 12%, and carbon dioxide content of 4% to 6% for more than 50 days, and the good fruit rate is 96%. After storage, the fruit is plump and full-bodied, bright in color and easy to peel. However, when using this method, we must pay attention to control the relative concentration of oxygen and carbon dioxide.
2. Operation points
1 harvest; different varieties should be harvested separately, even if the fruit of the same ear, if the maturity is inconsistent, they should be harvested separately and stored separately. Due to its no ripeness, it should be harvested when the fruit is fully colored, fully mature, and of the best quality. However, the fruits for storage, transportation and processing can be harvested when they are basically ripe (about 89 mature). At this time, the fruit is fully colored and the fruit is solid, which can basically meet the requirements of storage, transportation and processing. Harvesting should be carried out in the morning, afternoon or cloudy days when the temperature is low. It must not be harvested on a rainy day or on a hot day. When harvesting, it must be lightly picked, lightly handled, and gently placed. When harvesting, do not squeeze the fruit body by hand. Hold the fruit handle and cut it with a pair of scissors. The incision of the fruit handle should be leveled and placed in order. Pay attention to avoid scratching the villi on the surface of the skin as much as possible, not to damage the fruit so as not to affect the storage.
2 Grading: After harvesting, it is necessary to immediately select the remaining fruit such as wounds, fruit cracks, and pests and diseases, and classify them according to the appearance, size, weight, etc. of the fruit.
3 Pre-cooling: Pre-cooling the fruit after harvesting is a necessary step to improve the preservation and preservation of the alfalfa. The fruit that is picked is best cooled to about 0°C within 24 hours. This can reduce the temperature of the fruit, release the field heat in the fruit, inhibit the respiration intensity of the fruit and enzyme activity, and prevent the invasion of microorganisms. Pre-cooling can be performed in a pre-cooling room (0°C) or forced ventilation, or it can be air-dried in a cool and cool place for 2 to 3 days to reduce the temperature to near the storage temperature.
4 Antiseptic and bactericidal treatment: Pre-cooled fruits must be sterilized in time. The fruit was soaked with 1000 mg/kg carbendazim plus 200 mg/kg of "2,4-D mixed solution" for approximately 1 minute, allowed to dry and then packaged; 0.1% konjac mannan plus 200 mg/kg was also available." "2,4-D mixed solution" after soaking film preservation, can effectively extend the storage period of earthworms, reduce the rate of fruit decay and loss rate.
5 Packaging: The inner packaging can be 0.02-0.06mm thick polyethylene film bag packaging, each piece of fruit 1 ~ 3kg, and then into a large box. The outer packaging can be cartons, wooden boxes or plastic boxes. The cushions in the box are lined with certain buffer materials. The amount of fruit in each box is appropriate to about 20 kg.
6 Transportation: Transport should be rapid and smooth. Pay special attention to changes in the ambient temperature during transit. If conditions allow, a cold chain system can be used to control the temperature in the range of 1 to 5°C during the refrigeration, transportation, and sales process. If conditions are not met, the fruit can be forced to cool before loading, allowing the fruit to cool down to refrigeration temperatures as quickly as possible, and keep the pupae at this lower temperature during transport.
3. Disease control during storage
Gray spot disease can cause large amounts of rot during storage. The disease is caused by infected fruits on the leaves. The method of prevention and treatment is to treat 1000 mg/kg of benzimidazole before the fruit is harvested.
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