1, pre-storage processing
Mango must be preserved as soon as possible after harvest. In order to improve the storage effect, proper treatment should be carried out before storage. Mango used for storage should be harmless fruit without pests and diseases, and the selected high-quality fruit should be washed, stained and juiced. It is best to combine antiseptic and sterilization when cleaning fruits to prevent anthracnose and rot. After soaking the fruit, take it out, spread it out and store it in a fruit bag.
2. Low temperature storage
The harvested fruit should be harvested at the right time, and the spilled juice of the fruit stem should be washed with water, and then the fruit should be soaked in 500- 1000 ppm water solution at 52℃ for 50 minutes and dried. Wrap it layer by layer with breathable cotton paper, carefully wrap it or put it in a fruit basket.
The basket should be covered with hay, and the amount of fruit should be 15-20kg. Irradiate at 20℃ for 1 to 2 days, then transfer to a room at 15℃ for 1 to 2 days, and then store at 10 to 12℃ with relative humidity of 85% to 90%.
3. Modified atmosphere storage
After anticorrosion, precooling and sweating, the polyethylene fruit bag is sealed with the sealing bottom of a single fruit, and self-absorption forms gas components with low oxygen and high carbon dioxide, which delays the shelf life. In the process of mango ripening, the storage and transportation time of mango is extended by 2 days, reaching 15 days, and the storage period is about 1 month. However, it should be noted that the polyethylene film bag should be taken out at the end of storage to prevent carbon dioxide damage.
Precautions for preserving mangoes
1. Most fruits cannot be stored for a long time, so eat as much as possible during storage. Don't eat them if they have been stored for more than time.
2. put a few bags of preservatives next to the mango, which can also be kept for a few days.
If it is stored in a cardboard box, it should be stored in a dry place.