What are the control methods for core browning in Ya pears?
How to control core browning in Ya pears? Please give guidance. Core browning is a physiological disorder that occurs during the storage of Ya pears. Ya pears can develop the disease after being stored in a 0°C cold-air warehouse for 30-50 days. In the early stage of the disease, brown patches can be found on the outer skin of the core, gradually spreading to the entire core; in severe cases, the flesh also develops brown discoloration with indistinct boundaries...
How to control core browning in Ya pears? Please give guidance
Core browning is a physiological disorder that occurs during the storage of Ya pears. Ya pears can develop the disease after being stored in a 0°C cold-air warehouse for 30-50 days. In the early stage of the disease, brown patches can be found on the outer skin of the core, gradually spreading to the entire core; in severe cases, the flesh also develops brown discoloration with indistinct boundaries, and the flavor deteriorates. There is generally no obvious reaction in the external appearance of the fruit, but it greatly affects the storage time and quality of Ya pears.
There are four main causes of core browning in Ya pears: First, too low a temperature in the early storage period (0-5°C) causes chilling injury, resulting in chilling-injury-type core browning. Second, the fruit is left for too long after harvest under unsuitable environmental conditions, so that the fruit begins to senesce in the early storage period, or the temperature during storage is too high and the humidity too low, causing severe water loss from the fruit, both of which can cause senescent core browning in the late storage period. Third, excessive application of nitrogen fertilizer before harvest and deficiency of calcium and phosphorus fertilizer cause calcium-deficiency-type core browning in the late storage period. Fourth, a carbon dioxide concentration exceeding 2% during storage can also cause core browning. The methods for controlling core browning in Ya pears are:
1. In the late stage of fruit growth, control the amount of nitrogen fertilizer applied, and pay attention to increasing the application of calcium and phosphorus fertilizer. During the growing period, 0.2%-0.3% calcium nitrate can be sprayed continuously on the fruit 3-4 times.
2. After the fruit is harvested, first soak the fruit in 2%-4% calcium chloride for 5 minutes, which has a good control effect.
3. After harvest, the fruit should be put into storage promptly to reduce the respiration rate of the fruit and delay fruit senescence; adopt a slow cooling method to prevent the occurrence of chilling-injury-type core browning. After the fruit is put into storage, first precool it at 7-10°C for 7-10 days, then lower the temperature by 1°C every 3 days, and after 20-30 days lower it to 0°C, then carry out long-term storage. Also pay attention to controlling the carbon dioxide concentration, strengthen ventilation of the storage warehouse, and reduce the carbon dioxide concentration in the storage environment to below 1%.
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