Detailed Guide to Peach Storage and Preservation Techniques, Extending Peach Storage Life

Some peach varieties ripen during the high-temperature summer season, and their harvest maturity and eating maturity are reached almost simultaneously; in addition, the fruit is soft and juicy with poor storability. However, storability varies greatly among varieties: honey peaches have the worst storability and can only be stored for about 1 week, while late-maturing varieties such as Fei peach, winter peach, and Qingzhou honey peach are relatively more storable.

The main problems that easily occur during peach storage include: over-ripening and softening, rot caused by pathogenic bacteria, and chilling injury. The main technical measures adopted in production include:

(1) Immediately pre-cool the fruit after harvest: immerse the fruit in 0.5-1 degC cold water for 30-40 minutes or cool it with cold air.

(2) Anti-rot treatment: immerse the fruit in a mixed solution of benomyl 100x10^(-6) to 1000x10^(-6) and 450x10^(-6) to 900x10^(-6) dichloronitroaniline.

(3) Variable temperature treatment: using variable temperature treatment during peach storage can reduce the incidence of chilling injury, thereby extending the storage life of peach fruit.

(4) Controlled atmosphere storage: storing peaches under conditions of 0.5-0 degC and 1% oxygen and 5% carbon dioxide gives good results.