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Pomelo fruit harvesting, preservation and storage
First, harvest and preservation storage 1, harvest time and methods. The harvest period is from early November to late November, and the harvested fruits are harvested before mid-November. Choose sunny dew and pick after harvesting. When fruit is harvested, use the “one fruit and two cutting methodsâ€, ie, cut the fruit shank 1-3 cm, and then cut at the fruit fruit shoulder. The fruit you pick should be handled with care and avoid bruising or falling. 2, post-harvest medicine sterilization preservation. Within 2 days after fruit picking, dip fruit in time with the liquid, you can use 70% thiophanate-methyl 1000 times or 500 times more than 500 times or 50% Carbendazim 500 addition of three 200ppm 2,4-D sodium salt , soak for 2-3 seconds, soak the whole fruit for the degree, pick up and dry, and pack fruit after 5-7 days. 3, single fruit packaging. Use a 0.01-0.02 mm thick, 3526 cm wide polyethylene bag for single fruit packaging to reduce weight loss and keep the fruit fresh and plump. 4, the normal greenhouse storage. Select a storage room or house with natural ventilation, and spray the ground and walls with 4% bleach or 70% thiophanate-500 dilution before 7 days of pomelo storage. Sulfur powder (per The volume of cubic meters is 10g) and the closed door and window are burned for 2 days. Then the air is ventilated and dried for use. After the warehouse floor is covered with planks or rows of bamboo mats, the fruit is layered on the top of the board. Generally, it can be stacked 5-8 layers. It can also be loaded with dill baskets, and the characters are piled up. The management should be checked regularly and the rotting fruit should be removed in time. The weather and warehouse conditions are such as window ventilation, surface water spray, etc. to adjust the temperature and humidity of the warehouse. Second, after the harvest of commercial treatment 1, post-harvest drug treatment. Pomelo fruit should be treated as soon as possible after harvest, preferably in time, but not later than 3 days, otherwise the effect of preservatives will be lost. Preservatives consist of preservatives (or fungicides) and plant hormones. In plant hormones, the best preservation effect is the plant growth regulator 2,4-D. Its role is to maintain a high level of auxin in the part of the fruit pedicel, inhibit the formation of the detachment of the fruit pedicle, and maintain the pedicle for a long time. Prevent fungal attack. 2,4-D can regulate the fruit's metabolic activity, inhibit fruit respiration to a certain extent, delay fruit senescence, improve the fruit's storability, and make the fruit maintain its good flavor and appearance for a long time. The use concentration of 2,4-D is 70-700 μl/l, and 250 μl/l is more suitable when mixed with fungicides. The concentration of the bactericide is as described above. 2, coating agent treatment. The treatment effects of the coating agent mainly include: firstly, improving the appearance of the fruit, including the color and luster of the peel; secondly, reducing the transpiration of the fruit and reducing the fruit weight loss. Some coating agents have been added with bactericides and growth regulators. The coatings used in China are shellac paint, SM liquid film, Jing 2B, high fat film, AB preservative, SG sucrose ester, and wax liquid. Wang Rikui has been experimenting for many years, and foreign countries (Italy, the United States, etc.) have better fruit wax treatments and can significantly improve the appearance of the fruit. Coating methods include dip coating, brush coating and spray coating. The first two methods are manual operations. The latter can be performed on post-harvesting automatic production lines or wax sprayers, with low drug use and high work efficiency. Wax liquid or film can be used according to the use instructions and in proportion with water. 3, pre-storage. Pre-storage refers to the treatment of fruits, placed in a cool, dry, well-ventilated place for short-term storage, there is a pre-injury, softening and reduce the incidence of brown spot, dry water disease. (1) Pre-storage days. According to the temperature and humidity of the warehouse, it is advisable to store the pomelo fruit for 3-5 days. (2) Determination of pre-storage degree. a, hand kneading method: hand gently pinch the fruit, feel the fruit is slightly soft and elastic when it is appropriate. B. Weighing method: According to the weight loss rate, the pre-storage is ended when the fruit weight loss is about 2%. After the above treatment, the storability of the fruit can be significantly improved, and the storage period of the fruit can be prolonged. Problems that need to be solved in the processing of concubines. First, the problem of insufficient sweetness. In the processing of low-sweet clams, starch sugar is generally used instead of sucrose, which can reduce the amount of cane sugar while ensuring the fullness of low candy bars. Especially for those who like sweets, they may feel that sweetness is not enough. Add low-calorie sweeteners such as stevioside to properly increase the sweetness of the preserved fruit. Second, the issue of lack of transparency and fullness. High candy is bright, full, and transparent. After reducing the amount of sugar used, the transparency and plumpness of the preserved fruit is affected, and at the same time the consumption of fruit per unit product is increased. Measures to increase fullness include: (1) Soak fruit with electrolyte solution. The components of the electrolyte solution include phosphates (browning), potassium, sodium salts (increasing osmotic pressure), magnesium salts (increasing the crispiness of the preserved fruit), and zinc, chromium, and salts. Electrolyte solution concentration 3-5%. Electrolyte solution soaking the fruit can properly dehydrate the pulp, expand the distance between cells, and facilitate the filling and penetration of other substances. (2) Add the corresponding food additive to the sugar solution. (3) Increase the moisture content of the fruit pods. Third, the storage problem of low-sweet candy. The low sugar candy has low sugar content and has poor storage quality compared to high candy. Measures to improve the storage of low-quality sweets are: (1) Strengthen hygiene management in the production process and reduce pollution. (2) Preservatives are added appropriately to inhibit the growth of bacteria. (3) Selection of insulating composite packaging materials. (4) Vacuum or nitrogen-filled packaging. (5) Conditioned plants are sterilized after the fruit is packaged.