First, storage preservation and processing 1, storage: pomegranate storage temperature 5 - 10 °C, RH90% - 95%. However, foreign reports can be stored at 0-1.7°C, RH85%-90% for 11 weeks and the peel will not wrinkle. Controlling RH is the key, because the peels tend to dry out, darken, and harden at low levels. Mass storage is layered and packaged in 16-18kg cartons. Stored at 0°C and RH 80%, no pests and mechanically damaged fruits were selected before storage, and fruits were soaked with 0.1% Tecdo+2,4-D, and they were dried, boxed, and pre-stored. Such as loading about 10kg plastic film bag or silicone window bag is more ideal. 2. Processing: Pomegranate is the raw material for processing juice to make a refreshing beverage. It can also make wine. Pomegranate juice: It is a good drink, but the skin and the septum contain tannins, which should be dehydrated before the juice is squeezed or white gelatin added to absorb tannins. Whole fruit cut juice contains 0.17% tannin, and small grain press contains only 0.12%. A good juice variety has a juice yield of about 40%, soluble solids 17%-18%, and acidity (citric acid) 0.8%-1.2%. Commercial juice extractors are used with a pressure of less than 100 psi (full fruit) to maintain the lowest tannin content. The squeezed juice is heated to 79.4-82.2°C for 30 minutes, then it is quickly cooled, allowed to stand overnight, filtered, placed in a container, and then sterilized for 30 minutes at 79.4-82.2°C. After adding sugar and acid concentration, it can be made into pomegranate sauce. After the concentration, the total soluble solids can reach 75%-80%. Pomegranate juice can also be made into jelly products. Pomegranate wine: According to the fruit juice selection, the juice is squeezed into a porcelain jar, sterilized with SO2, and the sugar content, acidity, and nitrogen content are adjusted. The main fermentation is performed in a tank or a barrel, and the temperature is controlled at 25-28C. After the fermentation, the fermentation liquid is separated into the original wine in time. After the original wine was accurately measured, it was put into a barrel and fermented. After alcoholic fermentation, the liquor may be adjusted with white wine or edible alcohol before aging. If there are many suspended solids and poor transparency in the aging process, egg white or gelatin may be added for sizing. Long-term aging to add SO2 sterilization. After bottling, they should be sterilized at 68-75°C for 20 minutes. After cooling, they should be affixed with a trademark for sale. Second, nutrients, application value and development prospects: Pomegranate is rich in nutrients, according to Southwest Agricultural University analysis, pomegranate juice contains 17 free amino acids and 17 kinds of hydrolyzed amino acids. The pomegranate fruit has beautiful appearance and rich nutrition. It is not only a fresh fruit sold domestically, but also exported to Hong Kong, Macao and Southeast Asia. And the processed pomegranate juice is a refreshing beverage with unique flavor. The pomegranate liquor enjoys a long-standing reputation. The roots, stems and peels of pomegranate contain more tannins and are important raw materials for the tanning and printing industries. Pomegranate can be used as a medicine, roots, flowers, skin contains a large number of alkaloids, there is a cure for dysentery, bleeding and convergence of efficacy. Pomegranate flower type, tree appearance is beautiful, with good greening and viewing party values. Now the production of pomegranate has spread from sporadic production to large-scale commodity production bases. Fresh food and processed juices are combined to expand domestic sales. Actively explore the development trend of the Southeast Asian market is better. In the future, we should further improve science and technology in promoting improved varieties, standardized planting, and prevention and control of pests and diseases.
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