Apricot harvested with the storage time will be browning and softening, high carbon dioxide concentration in the environment will also lead to apricot fruit physiological spoilage, so in the storage should be avoided carbon dioxide concentration is too high, and should not be stored for too long.
(2) harvesting and pre-storage treatment
1. Harvesting apricot harvest maturity directly affects the quality of storage, too early poor flavor, too late softening intolerance storage. As a product of storage, to be in the fruit fully fat, now inherent color, slightly fragrant, dense flesh, eight mature harvest. The same fruit tree should be harvested according to maturity, preferably with fruit stalks.
2. Pre-storage treatment Pre-cooling treatment should be carried out as soon as possible after harvesting: pre-cooling can be used 0.5 ~ 1 ℃ of cold water. 5 ~ 1 ℃ of cold water immersion fruit cooling, can also be used to cool the cold air cooling. Apricot packaging containers must be to reduce the goods pressure injury and be able to dissipate heat as appropriate.
(C) storage methods
1. Refrigeration apricot suitable storage conditions, the temperature of a 0 . 5 ~ l ' C, relative humidity of 90% ~ 95%; storage time for l ~ 3 weeks. After storage, generally at 18 ~ 24 ℃ for after-ripening. Transportation temperature requirements are 0 ~ 2 ℃ or 3 ℃.
2. Air-conditioned storage apricot fruit picking with 0.1% potassium permanganate solution soaked for 10 minutes, removed and dried quickly pre-cooled baskets, and then into the warehouse stacking. Baskets to maintain a gap of 5 centimeters, yard height 7 to 8 layers, the library temperature control at about O ℃, relative humidity 85% to 9O%, carbon dioxide 5%, oxygen 3% can be, can be stored for 50 days