Apple post-harvest processing technology

Before harvesting, before apple storage, in order to ensure the quality of storage, it is very important and necessary to pretreat the apple. The quality of the pretreatment can directly affect the quality of the fruit during storage. Pretreatment includes: picking fruit, grading, dipping fruit, and pre-cooling.

Fruit picking: The first step in pre-treatment is to strictly remove the diseased fruit, rotten fruit, and sunburned or mechanically damaged apples. Prevent individual bad fruits from affecting the quality of storage of all apples.

Grading: According to the shape and size of the fruit, the classification is based on the largest diameter of the transverse diameter of the fruit. For example, China's export of Red Star apple, diameter from 65-90 mm, each phase difference of 5 mm is a level, divided into five.

Dip fruit: At present, the anti-corrosion treatment of fruits has become an indispensable step in commercialization in foreign countries. In many parts of China, fungicides are widely used to reduce post-harvest losses and achieve the role of auxiliary storage. Here are two simple recipes for self-preservation: 1, 10 kg of water and 0.5 kg of clean salt, fully mixed and melted to use. Put the apple in 10 minutes. 2, 10 kg of water and 1 g of salicylic acid (safety non-toxic, available at chemical stores), can be used after stirring and dissolving, and the fruit-immersing time is also 10 minutes.

Pre-cooling: The most important step in pre-treatment, cooling in time after harvest, also called pre-cooling. The apple harvest is in the high temperature season (for late-maturing varieties used for storage). The sun-burning temperature is about 25°C. The fruit not only has its own respiration heat release, but also holds a lot of field heat, and the fruit temperature is higher than the temperature. After harvesting, heat should be reduced, which can reduce the physiological activity of the fruit, reduce nutrient loss and moisture loss, extend the shelf life, and improve the quality after storage.

In the case of Apple, the more economical method of pre-cooling is natural pre-cooling, where the product is left in a ventilated place and allowed to cool naturally. Commonly used method is to do the earthworms in a cool and ventilated place, about 15 cm deep, about 1.2 meters wide, put the fruit into the pot, discharge the thickness from 4 to 5 layers of fruit is appropriate, shading during the day, remove the covering at night Ventilation and cooling, when there is rain or when there is fog or dew, should be covered to prevent rain or mist, dew from contacting the surface of the fruit. After pre-cooling for 1-2 nights, when the temperature is still low in the early morning, the fruit is packaged in storage or directly stored. If the dew is heavy in the early morning, the covering should be propped up to 20-30 cm from the fruit in the evening of the same day. This can achieve the purpose of pre-cooling and preventing dew, and can be stored in the early morning of the next morning.

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