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Ya pear storage technology
Pears into the library, the temperature should be maintained at 11-15 °C, humidity to maintain about 95%, suitable for pear bagging temperature 11-13 °C, ordinary pear 13-15 °C, the temperature is too easy to attack the core of the fruit, temperature over High pear fruit appeared premature aging and discoloration, and it was no later than 15 days after the storage began. Cooling procedures: After sealing, keep it at the original temperature for 3-5 days, then reduce the temperature by 1°C every 3 days, and keep it at 5°C for 3-5 days, then reduce the temperature by 1°C every 2-3 days. , (must be based on pear picking time and outside temperature), the entire cooling process should be completed in about 35 days, after the humidity within the library can be maintained between 85-90% is appropriate. During the storage process of Yali pear, black heart red meat is most prone to occur. It is a kind of low-temperature damage. Although it does not affect the appearance, it seriously affects the quality of the product. Ya pear black heart disease has two types, one is the early black heart, and many occur. Within 30-50 days after storage, the fruit heart is browned to varying degrees, the flesh is white, and the other is the later-stage black heart. It occurs when it is stored until March-April of the second year. The fruit is browned and the flesh is red. The skin is dark in color and the pulp is loose and inedible. The main reasons are as follows: (1) The temperature of the fruit during the harvest of Yali pear is relatively high. If it is stored in a low-temperature cold store immediately, black heart disease will be caused due to the sudden temperature change causing physiological injury at low temperature. (2) The harvest was too late. According to relevant data, the latest harvest of Yali pear should not be later than September 15. Harvesting around September 5 will reduce the occurrence of red meat, but it will affect fruit production and quality.