1. The storage quality of fruits with suitable temperature and temperature is closely related to the temperature. The higher the storage temperature, the greater the rot of the fruit, the faster the rate of good fruit declines, and the lower the temperature, the higher the rate of good fruit. It is considered that wolfberry is not a cold-sensitive fruit, and its suitable storage temperature is 1-5 °C.
2. Storage methods (1) Mechanical refrigeration temperature 1-3 °C, relative humidity 90% - 95%, under this condition storage for one month, rot plus dry consumption does not exceed 10%, but the flavor becomes lighter.
(2) Simple storage method 1 The sewerage method is to select the back-ventilated slopes and dig the north-south direction of the ditch, which is 10m long, 0.8m deep and 1m wide. Ditch the bottom of 5-10cm dry fine sand, and insecticide sterilization. Barbed wire is laid at both ends and the upper part of the ditch to prevent rat damage. Choose pods without mechanical injury or pests, and put them in wooden boxes or bamboo baskets, each containing about 15kg. Ditch to take the "human" shape of the stent, to shade ventilation, the temperature within the trench to maintain below 20 °C, relative humidity between 80% -85%, the method can be stored for 20-30 days.
The second floor paving spreads the fruit on the floor, preferably on the wooden floor, to reduce the rot of the fruit that touches the floor due to sweating. This method of storage, the fruit must be carefully taken when picking, not only does not make the fruit bumps, but also the fruit surface of the hair and fruit powder are not rubbing. It is best to pick the whole fruit stems and collect the whole ears so that when the fruit is spread, the support between the fruits will not over stack pressure between the fruits. In addition, during the new period of storage, the fruit can absorb some of the water and nutrients from the branches and reduce the nutrients. Weary. Using this method, the storage period is generally 15 to 20 days, and the fruit rotten consumption is less than 0.5%, but the dry energy consumption is as large as 14% to 26%.
3 Hanging basket method will be mounted in small bamboo baskets, each basket loaded 5-7kg, hung in the room. Stored in this way for 20 days, the decay rate was 1.5% to 2.5%, and the dry consumption was 12% to 21%.
4 Pine needle method Take fresh pine needles on the floor first, then spread the lotus fruit on the pine needles. Stored in this way for 20 days, the rotting rate was 1.6% - 2.4%, and the dry consumption was 11% - 18%.
5 The jar method will be used to hold the fruit in a jar or a small jar. The bottom of the jar is covered in straw and covered with bamboo curtains. This method uses altars and cylinders to moisturize, and uses straw to breathe and absorb the water droplets that the fruit sweats. After 15-20 days of storage, the rotting rate was 3.6%-5.2% and the dry consumption was only 2.1%-2.6%.
(3) Preservation of Chemical Agents In the storage of loquat fruits, preservatives are commonly used to reduce decay.
1 After the fruit of sulfur dioxide is harvested, it is fumigated with 1% sulfur dioxide (volume percentage) for 20 minutes and then stored in storage. After every 7-10 days, fumigation with 0.05% -0.1% sulfur dioxide for 30-60min. The code-named SM and SPM fresh-keeping agents developed by the Liaoning Chemical Research Institute are sulfur dioxide releasing agents. When used, the fruits are packed in plastic bags and 2 tablets per kilogram of fruit are needed to slowly release sulfur dioxide to suppress and kill molds. .
2 sec-butylamine The sec-butylamine was fumigated at a rate of 0.1 ml per kilogram of fruit. The fruit is packed in a polyethylene bag and the temperature is kept at 1-3°C.
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