Peach comprehensive preservation technology

(1) Atmosphere storage Atmosphere storage is commonly referred to as CA storage. It is a closed storage room that uses mechanical refrigeration. It is equipped with air conditioning equipment and refrigeration equipment to maintain a certain low oxygen, low temperature, suitable CO2 and humidity in the storage, and discharge the harmful gases generated in the storage in a timely manner. Reducing the respiration rate of stored fruits in order to delay ripening and extend the preservation period. The current commercially recommended conditioned refrigerated conditions are 0°C and 1% O2+5%CO2 or 2%O2+5%CO2. Under this condition, storage can be extended by 1 time compared with ordinary cold storage. (2) The variable temperature storage test showed that the fluctuating temperature had a good effect on alleviating the cold damage caused by peach under low temperature and maintaining the fruit flavor and texture of the pulp. Peach cold damage is caused by storage conditions conducive to the accumulation of acetic acid, and the reason why cold storage can reduce the occurrence of low-temperature damage is because it promotes the volatilization of some volatile substances such as acetic acid and inhibits respiration. The fluctuating temperature is better than 3°C. Above 4°C will cause browning and rot. At the same time, it was also found that the temperature fluctuations in the early stage of storage have a greater impact on the peach fruit and less fluctuations in the later period. During the process of storage at different temperatures, the hardness of the fruit gradually decreased, and the soluble solids showed a gradual upward trend. However, during the storage at a constant temperature, the fruit was prone to “return to life”. This is because the fruit hardness depends on the balance of the activities of pectin esterase (PE) and polygalacturonase (PG) which determine the pectin state. Long-term low temperatures can also lead to inactivation of PE and the fruit cannot be ripened. At the same time, it was also found that after 30 days of storage at a variable temperature, the peach epidermis is susceptible to storage diseases such as anthracnose and spoilage. Therefore, anti-corrosion measures should be strengthened during storage. (3) Heat shock treatment In recent years, heat shock treatment has attracted widespread attention as a method for pollution-free fresh fruit preservation. According to reports, the respiration of fruits after heat shock treatment is reduced, which can delay the arrival of respiratory peaks in the transitional fruits, inhibit the production of ethylene, and inactivate the activity of EFE enzymes in fruits, thereby effectively controlling the softening, maturation, and decay of fruits. Some physiological diseases. After peaches were harvested, they were preheated to about 40°C and the treatment effect was the best. After treatment, the respiration rate, cell membrane permeability, malondialdehyde accumulation, and polyphenol oxidase activity of peach fruit were all decreased. To some extent, it can also maintain the hardness of the fruit, reduce the acidity, reduce decay, and make the commercial long-distance transportation of peach, a perishable fruit, safe under non-cold chain conditions.