Peach varieties are more, with the early and late maturation and different planting methods, from April to October have been listed on the market. Fresh peaches have a short shelf life and are perishable. If appropriate preservation methods are adopted, the supply period of fresh peaches can be extended and the economic benefits can be improved. Non-injury grading packaging to determine the maturity of peach fruit, first, the fruit is fully developed, the peel began to chlorosis, the flesh is slightly hard, when the colored full-color varieties are basically hard mature. Second, when the fruit's background color is green or light green, the fruit-face hairs begin to decrease, and the flesh is slightly harder. Hard maturities and ripe fruits of seven or eight are more resistant to storage and long-distance transportation. Due to the inconsistent maturity of peach, the general variety needs to be harvested 2 to 3 times. When harvesting, it is necessary to prevent crushing and stabbing. The fruit should be removed with a handle. Harvesting at low temperature in the morning is good. With the treatment, the residual, injury, inferior, deformed, and dirt fruits are picked out and packed according to size and grade. Commonly used packaging containers capacity 5 kg - 10 kg, box liner paper or polystyrene foam paper, high-grade fruit foam nets with single fruit packaging, or shallow fruit dish single layer packaging. During the picking and handling process, remember to take it gently, gently and gently, to prevent bruising. Preservation treatment prevents rot peaches from prone to brown rot, soft rot, and green and green mildew during storage. The sec-butylamine series can be used to kill penicillin and chloromycetin. Commonly used querazole 15 Doubling (fruit washing), 100 mg/kg - 200 mg/kg of benzoate and 450 mg/kg - 900 mg/kg of dichloronitroaniline (DCNA) (dip). When using the above agents to wash fruit or dip fruit, the dispensing should use clean water. After the fruit is immersed, the fruit surface should be evaporated and then dried. The suitable temperature for selecting the environment temperature-controlled storage peaches is 0°C-3°C. The temperature of medium and early-maturing varieties is slightly higher, such as the storage temperature of white blossoms and saffron peaches is 1°C-2°C, and the refrigerated temperature of winter snow peaches, Chinese peaches and winter peaches is 0.5°C-1°C. Because the peach fruit is more sensitive to low temperature, it is easy to cause chilling injury when the storage time is long at 0°C. In order to prevent or reduce the occurrence of chilling injury, high-precision temperature control facilities must be used, or intermittent warming and refrigeration methods should be adopted. That is, fruits are first stored at 0°C for 1 week to 4 weeks, and then heated to 18°C ​​to 20°C for two days. Cool to 0 °C storage. Choose hang automatic cold storage, temperature control accuracy of 0.1 °C, cooling speed, temperature uniformity, cooling and heating can be automatically adjusted according to need, can effectively reduce and avoid the occurrence of cold damage. When storing peach, the suitable oxygen concentration is 1% - 3%, and the carbon dioxide concentration is 4% - 5%. When storing peaches in physiological bags, the carbon dioxide concentration is less than 8% and oxygen is 5% to 14%. Check regularly after storage. The short-term stored peach fruit is observed once a day, and the medium and long-term fruit is checked once every 3 days to 5 days.
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