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How to Store and Preserve Peaches? Key Technical Points Explained

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Some peach varieties ripen in 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 peaches, winter peaches and Qingzhou honey peaches are more storable. The problems that peaches are prone to during storage include: over-ripening and softening, rot caused by pathogens, and chilling injury. The main technical measures adopted in production are: 1. Immediately pre-cool the fruit after harvest: immerse the fruit in 0.5-1°C

Some peach varieties ripen in 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 peaches, winter peaches and Qingzhou honey peaches are more storable. The problems that peaches are prone to during storage include: over-ripening and softening, rot caused by pathogens, and chilling injury. The main technical measures adopted in production are:

1. Immediately pre-cool the fruit after harvest: immerse the fruit in 0.5-1°C 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 100×0.000001-1000×0.000001 and 450×0.000001-900×0.000001 dichloronitroaniline.

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

4. Controlled atmosphere storage: storing peaches at 0.5-0°C with 1% oxygen and 5% carbon dioxide gas gives good results.

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