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Detailed Explanation of Key Points of Peach Fruit Antiseptic and Fresh-keeping Treatment Technology

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Currently, methods for storing peaches include ice cellar storage, improved ventilated warehouse storage, cold storage, and controlled atmosphere storage. The suitable temperature for peach storage is 0-3°C. Generally, large cold storage warehouses have uneven temperature distribution, poor temperature control precision, poor fresh-keeping effects, and are difficult to operate and manage. The tzfgz series wall-mounted automatic cold storage is a new type of storage and fresh-keeping cold storage developed and promoted by the Shandong Institute of Pomology, with a temperature control precision of 0.1°C, fast cooling speed, and uniform warehouse temperature. Low and high temperatures can be

Currently, methods for storing peaches include ice cellar storage, improved ventilated warehouse storage, cold storage, and controlled atmosphere storage. The suitable temperature for peach storage is 0-3°C. Generally, large cold storage warehouses have uneven temperature distribution, poor temperature control precision, poor fresh-keeping effects, and are difficult to operate and manage.

The tzfgz series wall-mounted automatic cold storage is a new type of storage and fresh-keeping cold storage developed and promoted by the Shandong Institute of Pomology, with a temperature control precision of 0.1°C, fast cooling speed, and uniform warehouse temperature. Low and high temperatures can be freely adjusted as needed, and storing peach fruit can effectively reduce and avoid the occurrence of cold damage.

Peach fruit intended for storage needs to be put into the warehouse for pre-cooling immediately after picking, minimizing the time from harvest to entering the cold storage.

Peach fruit has a water content of 80%-90% and is very prone to water loss and shrinkage. When weight loss reaches 4%-5%, the shriveling of the peel can be seen with the naked eye. During storage, 0.03-0.05 mm non-toxic polyvinyl chloride fresh-keeping bags can be used, which prevent shriveling and maintain a certain degree of freshness. After being placed in storage, regular inspections should be carried out. For short-term stored peach fruit, observations should be made daily; for medium- and long-term stored fruit, inspections should be made once every 3-5 days.

During storage, peach fruit is prone to brown rot, soft rot, and blue and green mold diseases. To prevent disease occurrence, sec-butylamine series antiseptic and fresh-keeping agents can be used to kill Penicillium and Aspergillus, such as washing the fruit with a 15-fold dilution of clotrimazole. Soak the fruit in a mixed solution of 100-200 mg/kg benlate and 450-900 mL/kg dichloronitroaniline (dgna).

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