Pears Storage and Preservation Technology
Pear is one of the fine varieties of pear in China. The origin of the pear was mainly in Hebei Province and other places. It was named after Tianjin's export. In recent years, it has been planted in the suburbs of Tianjin and other places. The shape resembles a duck egg, and the stems are protuberant. The fruit handle is skewed like a duck's beak, hence the name Ya pear. Thin skin, white meat, crisp, no residue, juicy, sweet, renowned at home and abroad. It is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, riboflavin, etc., there are efficacy, use it to practice the pear cream, can thirst, relieving cough and phlegm. One, timely harvesting too early or late, the fruit are not resistant to storage. The indicators for determining the suitable harvesting period are: (1) It takes about 155 days from flowering stage to harvesting; (2) Seed color turns from tip to flower seed; (3) Peel color is yellow with green or green with yellow; (4) Flesh The hardness reached 5.5 kg/m2; (5) The fruit soluble solids content was greater than 10%. When 80% of the fruits reach the above-mentioned indexes, they are suitable for harvesting. The harvesting period is also related to the storage environment and methods. Take care when harvesting to avoid bumps. Strict grading before storage, remove the fruit, fruit, fruit. After sorting, it should be stored as soon as possible. Second, storage conditions 1, temperature. The storage temperature required for different pear varieties varies, and the temperature for long-term storage and preservation is approximately between -1°C and 2°C. Pyrus pear is more sensitive to temperature, so it needs to be precooled at 10-12°C and slowly cooled to 0-3°C after storage. If it is stored at 0°C immediately after harvesting, physiological damage will occur, leading to fruit loss. Brown flesh. 2, humidity. The environmental factors affecting the water loss of pears during storage are mainly humidity, and the relative humidity of the storage pool should be maintained at 90-95%. The water loss of pears is also related to its own factors. If the number of solid pores and the degree of openness, the thickness of the wax layer is thin How much is pectin, etc. 3, gas composition. In general, pears are more sensitive to carbon dioxide, and high carbon dioxide can cause physiological disorders of pears to cause physiological diseases and make the flesh brown. Pear in a 5-7% oxygen and carbon dioxide-free environment can effectively reduce the incidence of black heart disease. Third, the storage method 1, refrigerated. Pears should be cooled slowly to take measures to slow down, cooling too quickly can cause black heart disease, start the library temperature to maintain 10-12 °C, 1-7 °C every 5-7 days after a week, later changed to 1 °C every 3 days, in Within 35-40 days, reduce the temperature of the reservoir to 0°C and maintain 0°C. Do not lower than -1°C. Ya pear can be stored for 8 months and the good fruit rate is over 80%. 2, cartons palletizing storage. The graded fruit pad will be placed in separate cartons in separate compartments, each containing 10 kg of fruit; each fruit can also be wrapped in glossy paper. If it is bagged pear, you can enter the box directly. Ventilation lanes and work lanes are left when the carton is palletized so that the inside and outside temperatures and gas concentrations are close to each other. This method is simple, effective, and has many applications. 3, plastic bags small package storage. When the storage is small, a 0.04-0.06 mm thick polyethylene film bag can be used to directly put the fruit into the bag. Each bag contains 15 kilograms. When it is packed, it does not sew. It just overlaps with each other, leaving a certain gap, and discharging it upright. . 4. Atmosphere storage. The pears used for air-conditioned storage should be properly harvested and stored in a gradually cooled cold store. The oxygen content of the gas should be 12-13%, and the carbon dioxide should be less than 1%. Fourth, the main problems in storage and prevention measures 1. Pear dry consumption and storeroom humidity. Pear fruit has high moisture content and water loss during storage is one of the major problems. In order to reduce water loss, it is necessary to increase the humidity in the storage. Ground watering or hanging around the wall of the storehouse, ventilation ducts, etc. can be used. 2, carbon dioxide accumulation and ventilation. When the carbon dioxide in the warehouse is higher than 2%, there will be diseases such as fruit and brown flesh. Therefore, strengthening the warehouse ventilation, reducing carbon dioxide accumulation, and reducing the accumulation of harmful gases such as ethylene, is the key to the storage of pear fruit technology. Therefore, it is necessary to ventilate for 1-2 hours per day in the early and late stages of storage, 1-2 hours for 2-3 days in the middle 2-3 days, or under a fan or air-conditioner, and absorb the gas through the chamber and circulation. carbon dioxide. This method can reduce the dry consumption caused by ventilation.
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