Cold storage:
Picking cherries with high maturity, bright red color and bright color, with the maturity controlled at 85%-90%, removing rotten, damaged and moldy fruit particles and packaging;
Cool that temperature of the cold storage to-1.5-0.5 DEG C, stacking the cherry in the cold storage, and sterilizing the cherries;
Spraying preservative on the surface of cherry;
Mount the cherry with no water on the surface, and put a paper film in the frame;
The temperature in that transport vehicle is controlled within the range of 80-90%, the oxygen content is 3-6%, and the preservative is spray every 2-3 days;
Preservative:
Soaking cherries in sodium oxide solution for 30-40 minutes,
Then was with clear water, naturally draine, uniformly irradiating that surface of the cherry with gamma rays, soaking the irradiate cherry in the anoectochilus roxburghii treatment solution for 10- 12 minutes, filtering, and naturally draining;
Modified atmosphere storage;
Grading the picked plums;
Cleaning the cherry with clean water at 4-8 DEG C; The cherry after air-drying skin moisture is fumigated and sterilized with 3-5% formaldehyde1-2h;
Soak cherry 1-2 hours with 35-40mg/kg calcium hydride solution to increase cherry hardness.
Finally, the cherries are air-dried, precooled at 1-3℃ for 30-40 minutes, the precooled cherries are placed at 0- 1℃, the relative temperature is maintained at 80-90%, the carbon dioxide concentration is controlled at 10-20%, and the oxygen concentration is controlled at 3 as far as possible.
References:
Cherry fresh-keeping method capable of prolonging fresh-keeping time
Cold storage and fresh-keeping method of cherry