How to Store and Preserve Fresh Peaches? A Detailed Guide to Practical Techniques

I. Cold storage. Peaches are prone to cold injury during low-temperature storage, and there is a risk of freezing at -1°C. Therefore, the suitable storage temperature for peaches is 0°C, and the suitable relative humidity is 90%-95%. Under these storage conditions, peaches can be stored for 3-4 weeks or longer. However, when peaches are stored at low temperature for a long time, the flavor gradually becomes bland. Long-term low-temperature cold storage will cause cold injury to the peaches, with browning of the flesh. In particular, when the peaches are moved to a high-temperature environment for ripening, the flesh becomes dry, mealy, and soft, and the flesh around the pit clearly browns. When the cold injury is severe, the peel color of the peaches becomes dull and lusterless. Using small plastic film packages in cold storage can extend the storage period.

II. Controlled atmosphere storage. Peaches can be stored for 6-8 weeks or longer at 0°C, 2% oxygen, and 5% carbon dioxide, and low-temperature injury can be reduced. If bricks or fluorite soaked in saturated potassium permanganate solution are added to controlled atmosphere tents or bags to absorb ethylene, the effect is even better. Low temperature combined with simple controlled atmosphere and preservative measures can also improve the storage tolerance of peaches. For peaches at 80%-90% maturity, after harvest, wrap each fruit in paper and put them into cardboard boxes or bamboo baskets lined with non-toxic polyvinyl chloride film bags or polyethylene film bags, or put them directly into the above bags without wrapping in paper, and immediately precool them. After the fruit temperature drops, add a certain amount of sec-butylamine fumigant, ethylene absorbent, and carbon dioxide remover into the bags, tie the bag openings tightly, seal the boxes, stack them, and keep the storage temperature at 0°C-2°C. For Okubo and Hakuhou peaches stored for 50-60 days, the good fruit rate is above 95%, and the original firmness and flavor are basically maintained. Peaches stored and transported at high temperature are prone to brown rot and soft rot. Brown rot mostly infects the fruit in the field and can also spread during storage, while soft rot infects and spreads from wounds. After harvest, dipping the fruit in a mixed solution of 100-1000 ppm Benlate and 450-900 ppm dichloronitroaniline can prevent brown rot and soft rot. For sec-butylamine fumigation, 0.05-0.1 mL of sec-butylamine is needed per liter of volume. When using it, the liquid can be stuck to a cotton ball, and then the cotton ball can be hung in the storage, tent, or bag. Using ozone and negative ion air to treat the fruit can also sterilize, extend the storage period, and reduce rot loss.