Detailed Explanation of Key Technical Points for Storing Peaches, Plums, and Apricots

1. The warehouse must be disinfected before loading.

2. For storage, choose late-maturing peaches and plums, which should be harvested at 70-80% maturity.

3. When harvesting, pay attention to the following points:

① Harvest with the fruit stalk attached.

② Handle gently.

③ Harvesting should be done on a clear morning after the dew has dried, or in the afternoon after 3-4 o'clock. Harvesting at noon or with dew is unfavorable for storage.

④ Irrigation in the peach and plum orchard is prohibited one week before harvest.

⑤ Peaches and plums harvested after rain are not resistant to storage.

⑥ Spraying ripening agents before harvest is strictly prohibited.

⑦ Spraying chemicals and 0.5% calcium chloride before harvest can significantly improve the storage tolerance of peaches and plums and reduce their rotting.

4. After harvesting, the fruits are sorted and placed into cardboard boxes or wooden boxes lined with peach and plum fresh-keeping film, then quickly placed into a 0 degrees Celsius warehouse for pre-cooling. During pre-cooling, pay attention to:

(1) The pre-cooling warehouse temperature should preferably be 0 degrees Celsius.

(2) The bag opening should be opened during pre-cooling.

5. When the fruit temperature is close to 0 degrees Celsius, place one peach and plum fresh-keeping pad inside, and place a sheet of white paper between the fresh-keeping pad and the fruit to prevent the preservative from directly contacting the fruit. Tie the bag for storage.

6. During storage, pay attention to keeping the warehouse temperature at 0 degrees Celsius, with a fluctuation range of less than 0.5 degrees Celsius; otherwise, it is easy to cause a large amount of condensation in the fresh-keeping bag, which stimulates the release of the preservative and may cause phytotoxicity.