The Correct Method for Peach Harvesting and Storage

I. Harvesting

(1) Harvesting period. It should be determined based on comprehensive factors such as the variety characteristics of the fruit, its use, the @#@136@#@ distance, the means of transport and the storage conditions. Generally, for local fresh sale, it is best to harvest when the fruit is 80-90% ripe; for long-distance transport, it can be harvested at 70-80% ripe. Hard peaches and non-melting peaches can be harvested somewhat later, while melting peaches, especially soft-melting peaches, must be harvested somewhat earlier to avoid losses during transport. Processing peaches should be harvested at 80-90% ripe, as the processed product then has a good flavor. However, if it is a melting variety, in order to reduce losses from splitting the peach and other handling during processing, it is best to harvest at 70-80% ripe.

(2) Harvesting method. For most varieties, the whole hand should hold the peach, apply even pressure, twist slightly, and pick it off upward to the side of the fruit-bearing branch. For varieties with short fruit stalks, deep stalk cavities and high shoulders, the fruit must not be twisted when picked; instead, hold the whole fruit in the hand and pull it downward along the branch. The harvesting sequence should start from the top of the tree, working from top to bottom and from the outside inward. Movements should be gentle when picking, and the fruit should be handled lightly and set down lightly. The baskets used should be shallow and lined with soft material. Try to avoid puncturing, bruising or crushing the fruit. The harvested fruit should be quickly graded and packed on site or transported to a grading and packing facility. Prevent exposure to direct sunlight.

II. Storage The purpose is, while maintaining the viability of the fruit, to inhibit as much as possible the consumption of substances in its physiological activities, so that the fruit can maintain relatively good eating quality and nutritional value over a longer period of time.

(1) Low-temperature freezing method. The suitable temperature for peach storage is 0.6°C-0°C, with a relative humidity of 90%. Under these conditions, peaches can generally be stored for about 14 days-18 days. Before sale, the stored fruit needs to be moved to a warm environment to ripen. The ripening time should be as short as possible.

(2) Controlled atmosphere storage method. In a sealed environment, reduce the oxygen content in the air and increase the carbon dioxide content, blocking the aerobic respiration of the fruit and thereby slowing the consumption of nutrients in the fruit. Generally, in an environment with 1% oxygen and 5% carbon dioxide, peaches can be stored for 6 weeks.

(3) Cellar storage method. Under conditions without equipment, peach growers in the north mostly use this method. However, the storage time is short and the quality is not high.