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How to Store and Preserve Fresh Peaches? Introduction to Three Practical Methods

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Cold storage. Peaches are prone to chilling 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 temperatures for a long time, the flavor gradually becomes bland. Long-term low-temperature cold storage can cause chilling injury to the peaches, with the flesh turning brown. 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 turns noticeably brown. In the cold storage

Cold storage. Peaches are prone to chilling 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 temperatures for a long time, the flavor gradually becomes bland. Long-term low-temperature cold storage can cause chilling injury to the peaches, with the flesh turning brown. 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 turns noticeably brown. Using small plastic film packages inside the cold storage room can extend the storage period.

Controlled atmosphere storage. Peaches can be stored for 6-8 weeks or longer under 0°C, 2% oxygen, and 5% carbon dioxide, and low-temperature injury can be reduced. If fluorite soaked in saturated potassium permanganate solution is added to the controlled atmosphere tent or bag to absorb ethylene, the effect is even better.

Low temperature combined with simple controlled atmosphere and preservative measures. After harvest, peaches at 80%-90% maturity are wrapped individually in paper and placed into cartons or bamboo baskets lined with non-toxic polyvinyl chloride film bags or polyethylene film bags, or placed directly into the above bags without paper wrapping, and immediately pre-cooled. After the fruit temperature drops, a certain amount of sec-butylamine fumigant, ethylene absorbent, and carbon dioxide remover are added into the bag. The bag opening is tied tightly, the boxes are sealed and stacked, and the storage temperature is maintained at 0-2°C. For Okubo and Hakuho peaches stored for 50-60 days, the good fruit rate is above 95%, and the original firmness and flavor are basically maintained. 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 adhered to a cotton ball, and then the cotton ball can be hung in the storage room, tent, or bag.

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