There is a good method for keeping fresh
Li Pi is thin, fleshy, and small in size, with a clear, tasty and nutritious taste. However, Li’s resistance to storage is poor and the picking period coincides with high temperatures in summer. Normally, it is soft and rotten after 3 to 5 days after harvest, and the rate of bad fruit is extremely high. After the production practice, the author found that the combination of chemical preservatives and low-temperature refrigeration can achieve the purpose of prolonging the preservation period. 1. Pick fruit. Spray insecticide once a week before fruit harvest to kill aphids and attach eggs. Since the degree of maturity of Li Guo is inconsistent, it is better to pick it up in different times. It is better to pick it up when there is no rain on a sunny day. Pick seventy-eight mature fruits, pick the fruit handle together, take it gently, and try to protect the fruit surface of the wax. 2. Sorting. Excluding wormholes, mechanical damage and residual fruit, and sorting and grading strictly according to the size and maturity of the fruit. 3. Spray preservatives. The selected pods were sprayed with a premixed fresh-keeping agent made from preservatives and ethephon in groups of 5 kg. The preservatives should be uniformly sprayed. 4. Storage of medicine boxes. Packed in cartons with vents, the carton must be pre-sterilized with 2% formaldehyde solution, dried and used, and the refrigerator is also sterilized with a formaldehyde solution. The treated prunes were weighed and packed in boxes of 5 kg each. The temperature range of storage temperature of banyan plum is 0～2°C. Using the above two methods in combination, the preserved period of Liliao can reach 60 days, and the good fruit rate is more than 90%.
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