Key Points and Methods for Apricot Storage Technology Explained
Apricots intended for storage should be harvested when the fruit is fully swollen, the green color has faded, the characteristic color has appeared, aroma is present, and the flesh is firm rather than soft; harvest with the fruit stalk attached. Under conditions of 0°C and 90% humidity, they can be stored for 1-2 weeks, and after storage they are ripened at a temperature of 18-24°C. Storage by the reduced-pressure method can keep fruit harvested at the firm-ripe stage firm, delay softening, and reduce losses of sugar and acid; after 3 months of storage it can still retain relatively good commercial value.
Apricots intended for storage should be harvested when the fruit is fully swollen, the green color has faded, the characteristic color has appeared, aroma is present, and the flesh is firm rather than soft; harvest with the fruit stalk attached. Under conditions of 0°C and 90% humidity, they can be stored for 1-2 weeks, and after storage they are ripened at a temperature of 18-24°C. Storage by the reduced-pressure method can keep fruit harvested at the firm-ripe stage firm, delay softening, and reduce losses of sugar and acid; after 3 months of storage it can still retain relatively good commercial value.