Organic persimmons tend to become soft and have a high rot rate when stored. At present, the main natural cryogenic storage or rapid freezing to extend the storage period and reduce the loss of decay. Here are some of the organic persimmon preservation measures:
According to the biological characteristics of organic persimmons, providing a suitable storage environment, selecting storage-resistant species, and adopting a series of effective measures can achieve the purpose of reducing quality changes and rot loss and prolonging the supply of persimmon fruit.
I. Variety and harvest time Persimmon fruit tolerance varies greatly between varieties, generally as follows: 1 Early-maturing varieties are more resistant to storage than late-maturing varieties; 2 Persimmon fruits with more water content are less resistant to storage than water-containing ones. ; 3 the same species, early harvest than immature storage than harvested. The storage period of different varieties of persimmon fruit is obviously different. Therefore, we must first select the stocks that are resistant to storage; secondly, we must adopt appropriate late harvest. Generally, persimmons are ripe and colored in the late September to early October, and the meat is still brittle. When harvested. In addition, harvesting differs depending on the processing. As a persimmon, it was harvested in late August, which has the highest tannin content. As a hard persimmon, it can be picked after coloring. For making persimmons, persimmon fruit should have been basically matured and harvested from orange to red (usually before and after frost). As a soft persimmon, it should be harvested after the fruit has exhibited the inherent color of the variety. China's Hebei Province, Da Mopan persimmon, lotus persimmon, Shandong Province, the center of persimmon, mirror persimmon, Shaanxi Province, canned persimmon, chicken heart yellow, etc., are all species of storage. When harvesting stored persimmons, attention must be paid to the preservation of pedicels and sepals for each fruit and to minimize mechanical damage.
Second, organic persimmon storage conditions and storage methods
1. Storage condition of organic persimmon There are two forms of persimmon fruit storage: (1) Hard fruit: Persimmon fruit is not astringent, and it maintains a brittle hard texture and bright color. (2) Soften fruit: Persimmon fruit is not astringent and bright in color, but it is completely softened. The storage conditions for storage of hard fruits are: 1 Suitable storage: 0°C to 1°C; 2 Relative humidity: 85% to 90%; 3 Modified atmosphere index: oxygen 2% to 5%; carbon dioxide 3% to 8%; 4 Storage period: 2 to 4 months.
2. Storage measures for organic persimmons (1) Stacking: Choose a cool, dry, well-ventilated cave or house, etc., spread soft goods (straw, wheatgrass, etc.) on the floor by 15 cm to 20 cm thick, and arrange the persimmon fruit neatly. Layer - 5 layers, can be stored in the northern area before and after the Spring Festival. Baskets and boxes can also be used for storage. (2) Shelf and ventilated storage: refer to storage of grapes and hawthorn. (3) Frozen storage: The methods of frozen storage in production are divided into natural frozen storage and mechanical frozen storage. Naturally frozen (in the cold north, often place the persimmon fruit below 0 °C, so that it is frozen. When the persimmon jelly piled up outside, can be stored until the spring season). Mechanical frozen storage, persimmon fruit placed -20 °C cold storage 24 hours to 48 hours, until the persimmon completely frozen and put into -10 °C cold storage. (4) Liquid storage: The varieties that mature later or have thicker skin and less moisture are stored at appropriate time and put into prepared salt solution (preparation method of storage solution: adding 2% salt in boiling water and 0.% alum, ie 50 kg of water plus 1 kg of salt and 250 g of alum, fully melted and then cooled and used), with bamboo sticks, persimmon leaves pressed on the liquid surface, so that the persimmon fruit is completely immersed in the liquid. After the liquid level drops during storage, add it in time. This method can be stored before and after the Spring Festival, persimmons still maintain a crisp texture. However, this method requires strict technical requirements. With the variety and maturity, the proportions of salt and guanidine are also different, and they can be flexibly controlled according to local conditions. (5) Cold Storage and Modified Atmosphere Storage: In general, mechanical storage is rarely used in production of persimmon fruit (hard fruit). Because, hard persimmon storage time is shorter (usually 1 to 2 months), but also, Chinese consumers prefer to eat soft persimmon. For Hong Kong, Southeast Asia and other regions like eating hard persimmons, foreign trade systems around the export of fresh persimmon have carried out a lot of research. Refrigerated and controlled atmosphere storage is an effective way to extend the sales period and slow the softening of persimmon fruit. The management of persimmons can refer to apples, etc. It is best to use polyethylene film (0.6 mm to 0.8 mm thick) or silicon window modified atmosphere storage bags (silicon window area of ​​0. square cm to 0. square cm/500 g). Since persimmon fruit has higher tolerance to carbon dioxide and hypoxia, and carbon dioxide has the effect of protecting crispness, restraining respiration, and delaying aging, high carbon dioxide (15% to 20%) can be used for storage. In addition, persimmon fruit is extremely sensitive to ethylene, and very low concentrations of ethylene can promote fruit softening. Therefore, putting a certain amount of ethylene absorbent in the bag (see banana storage method) will achieve better results. Astringent persimmons can fully deastringe after storage for 2 to 3 months under carbon dioxide (or 1% hypoxic) conditions from -1°C to 0°C, and maintain a hard and brittle texture. (6) Export and sales process of fresh persimmon (hard persimmon): Currently, several kinds of storage processes for fresh export (storage and transportation) of fresh persimmon (hard persimmon) at home and abroad are described as follows: Process 1: Proper harvesting → Strict selection → According to maturity and size classification → high carbon dioxide off astringent treatment (80% carbon dioxide, 30 °C, 20 hours to 25 hours; 20 °C ~ 25 °C, 35 hours ~ 40 hours) → timely cooling (or pre-cooling) → selected packing → Precooling → Refrigerated Storage → Sales. Process II: Proper harvesting → Strict selection → According to maturity and size classification → Polyethylene film bag packaging (0.6 mm → 0.8 mm) → Put a certain amount of deoxidizer (or a certain amount of alcohol) and ethylene absorbent into the bag → Normal temperature transportation (7 days to 10 days) → natural astringency → sales.
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