Storage and Fresh-keeping Methods and Technical Key Points for Japanese Sansui Pears

Cultivars such as Hosui and Golden Pear have won wide popularity among consumers for their excellent flavor, so in recent years Japanese and Korean superior sand pears have made considerable progress in our country, and fruit output has also risen substantially year by year. However, the flesh of these pears is relatively soft, easily damaged during transport, and because their harvest period is short, their storability is poor, and the @#@136@#@ period is too concentrated, it is difficult to supply the market over the long term. How to store and keep them fresh is therefore particularly important. The author hereby introduces Japan's storage and fresh-keeping methods for Sansui pears to everyone for reference.

1. Harvest maturity and storability:

Generally, if Sansui pears are harvested too early, the sugar content is low, the flesh is hard, and the quality is poor; if harvested too late, although the sugar content is higher, the flesh quality is low, and besides showing signs of decline, the surface of the Shin-sui fruit turns black, the fruit dots of Kosui turn black, and Hosui is prone to honey heart disease, etc. For pear fruit to be sold immediately after harvest, observing the ground color of the peel with a color chart, Shin-sui is best at 3 (slightly red), Kosui at 3-4 (yellow), and Hosui at 4 (brown); if stored for 1 month, all are best at 2-3.

In addition, if calcium is insufficient during cultivation, pumice-like fruit and stone pear fruit are prone to occur; boron deficiency causes deformation, fruit cracking, fruit shrinkage, and flesh cracking, etc. If the fruit encounters low temperature, drought, and other climates, honey heart disease occurs more often, and such pear fruit has quite low commercial value at harvest, so considerable attention must be paid during transport and storage.