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First, pre-harvest young fruit bagging To reduce pests and pesticides and the production of pollution-free green fruits, the young fruit of guava must be bagged. The bagging time must be based on the size of the young fruit. It is generally believed that the fruit should be thinned before bagging and 20-30 days after flowering. Leaves large and thick to stay more, on the contrary less stay, each fruit 1-3 leaves, leaves a short branch and a small fruit or pruning cut off, timely removal of abnormal fruit and pests and diseases. And spray thiophanate-methyl or carbendazim 1000 times to prevent disease, prevent fruit rot in the bag. When bagging, the foam net is firstly put on, and then a non-toxic, good toughness and sun-resistant polyethylene film bag (25 cm in length and 20 cm in size, and each of the two bag-angles is left with an aperture of 1 cm) is put on. In the new century, the guava fruit is large and the yield is relatively high. Therefore, it is generally necessary to construct supports to prevent the fruit from sagging and the wind damage caused by broken branches and branches. Bagging fruit can effectively prevent fruit damage and pests (especially mango fruit flies in recent years), significantly reduce the rate of fruit damage, the effective rate of more than 95%, but also significantly reduce the frost, sunburn and other physiological Disease, improve the appearance quality of guava.
Second, timely harvest guava in the new century as a result of flowering can be all year round, the flowering period is not the same, the maturity is inconsistent, it should always observe, timely harvest. If harvesting is too early, it will not only affect the yield and quality of the fruit, but also seriously weaken the flavor after storage, which will affect the value of the commodity; if it is harvested late, it will be easily rotted and it will not survive the storage. Generally 80% to 90% of the harvest is appropriate at maturity. It usually matures about 65 days after bagging in summer and autumn, and about 85 days after bagging in winter and spring. In addition, the guava peel is thin and tender, and it is extremely prone to bruising. Therefore, all aspects of harvesting, storage, transportation, etc. should be handled lightly and gently. When the fruit is harvested, the bags can be cut together, so that the fruit is not mechanically damaged. Invasion of pathogens.
Third, keep fresh
1. Cold fruits should be precooled in time after harvest to release field heat and reduce fruit respiration rate. During the cold storage, the original bagging and foam net of the fruit are first removed, the fruit is washed with a non-toxic preservative, and the fruit is immersed for 1 minute. The guava is sterilized on the surface, dried and then put on a new foam net, and the container can be put. Into the cold storage. Guava is a cold-sensitive fruit, less than 5 °C susceptible to frost damage. Many tests have shown that after being stored at 8-10°C and relative humidity of 85%-90% for two weeks, the fruit weight loss rate is much lower than normal temperature storage, and the good fruit rate is above 95% (normal temperature treatment good fruit rate Only 48%) and maintain good color, hardness and flavor. Therefore, low-temperature refrigeration can effectively control the rot of fruits and extend the storage period.
2. The air-conditioned storage guava is a respiration-changing fruit. During the storage period, the respiration rate of the fruit slowly rises. After 11 days, the respiration rate increases. The peak of the transition appears on the 13th day; the ethylene release amount is not detected in the early stage of storage and rises sharply after the 3rd day. On the 13th day, there was a peak in the transition and it dropped rapidly thereafter. Therefore, the use of ethylene absorbers or other methods to maintain the amount of ethylene in the storage environment at a low level, is conducive to delaying the ripening of guava fruits; can also be used to reduce the O2 concentration, increase the concentration of CO2, thereby reducing The respiration intensity of the fruit inhibits the activity of enzymes and microorganisms and reduces the production of ethylene to delay ripening and aging of the guava fruit. In the experiment, we used the guava modified atmosphere-modified bag we developed before packing to pack the single fruit, then sealed the bag mouth, and stored in the atmosphere at room temperature. If combined with refrigeration, the effect is better.
In the new century, when guava was preserved in normal temperature and light fruits, the skin was first dehydrated and wrinkled. Then, from the surface to the inside, the placenta and endocarp appeared free of free water. Loss of water will cause the texture of the fruit to soften quickly and even rot. After 15 days of storage, the rot rate reached 50%. Bags of guava were stored at room temperature under ambient conditions. On the 15th day, the placenta remained white and juicy while maintaining a good hardness, but 12.5% ​​of the fruits had decayed. The refrigerated bagging stored the guava in a controlled atmosphere. Even if stored for 20 days, it still maintains the original color, hardness, flavor and quality of guava, which effectively reduces the weight loss rate of guava, and the rotting rate for storage for 20 days is still zero. Greatly improved the good fruit rate during storage of guava. During storage of guava, soluble solids have been on the rise, vitamin C and organic acids increased rapidly in the early period, and gradually decreased in the later period. Atmospheric temperature single fruit bag air-conditioned storage and refrigerated single fruit bag air-conditioned storage compared to light fruit storage, its nutrients rise slowly, indicating that both atmospheric bagging and refrigerated bagging two kinds of modified atmosphere storage method can effectively delay the ripening process of guava fruit In particular, refrigerated bags air-conditioned storage, the effect is more obvious. Therefore, the use of refrigerated fruit bagging for air-conditioned storage of guava is an effective way for preservation and preservation of guava.
The Preservation and Preservation of Guava in the New Century
In recent years, the guava of the new century introduced from Taiwan by Chaozhou City has been favored by consumers because of its large fruit size, attractive skin color, attractive crisp flesh, crisp and sweet taste, and unique aroma. Because the storage life of guava fruits is short, the dry water after harvesting is serious, the hardness drops rapidly, and it is extremely resistant to storage and transportation. After a few days, the quality and taste of the guava fruit will change, and the commercial value will be greatly reduced. Storage and freshness have become a problem to be solved in the production and sale of guava. At present, there is no good way to preserve guava at home and abroad. From 1999 to 2001, we conducted a preliminary study of preservation and preservation of guava, as follows: