Pretreatment of citrus
Fresh Water Chestnut,Organic Fresh Water Chestnut,Frozen Water Chestnut Chuntian Agricultural Products Co., Ltd. , http://www.km-foods.com
1. Harvest timely. Citrus fruits have no post-ripening process, and once they are harvested, their inherent quality and nutrient content will generally not increase. In order to ensure the quality of the commercial fruit, the fruit should reach the required maturity to be harvested. The solid-acid ratio of sweet orange in China is 10-12:1, orange and orange are 7.5:1 as mature standards. Ripeness can also be determined based on changes in the color of the peel. The fruit used for storage is generally 2/3 part of pericarp to turn yellow and oil cells are enriched, but the pulp is still harvested when it is not solid. If harvesting is too early, the weight and quality of the fruit will be reduced. On the other hand, if the harvesting is too late, the fruit drop rate will increase. The broad-leaved citrus will be prone to skin disease, and the sweet orange will be prone to chlorosis.
Harvesting method: round fruit cutting should be used, generally 1 fruit 2 cut, 1st cut and cut fruit, 2nd cut Qi fruit cut. The fruit packing container should be filled with soft sacks, brown sheets or thick plastic film to prevent scratches on the peel. In the process of harvesting, it must be done lightly, lightly, lightly, lightly and unloaded. Try to avoid mechanical injury during operation to lay a good foundation for storage and transportation. At the same time, the side picking will eliminate fruit, fruit, mechanical injury, fruit and fruit and other consequences, in order to reduce the pressure on the classification.
2. Preservation and preservation. The main preservatives used on citrus include benzimidazoles such as tetrodolide, benzoate, carbendazim, thiophanate-methyl, and thiophanate-methyl, and the use concentration is generally 500-1000 mg/L (mg/L). The imazalil, like the benzimidazoles, has a significant inhibitory effect on the chloroplastic mold bacteria and is ineffective against black rot, peduncle, and acid rot. The use concentration is 1000 mg/L. Sec-butylamine can inhibit a variety of diseases such as citrus green green mildew, anthrax, gray mold, and some control Penicillium strains of anti-benzimidazole antiseptics, but not effective on pedicle. With a neutral solution of 0.5% sec-butylamine, the treatment temperature does not exceed 45°C, and the fruit dipped for a minimum of 1 minute (minutes) has the best effect. The most commonly used plant growth regulator on citrus is 2,4-D, which retards the aging of citrus fruits, maintains citrus greens and enhances disease resistance. Use as a preservative plus 200-250mg/L 2,4-D dip fruit. The more timely the effect of drug treatment is, the more significant it is. Immediately after draining the drug, pack it.
3. Pre-storage. Citrus fruits must be stored in advance for a short period of time before they are packaged, called pre-storage. The pre-cooled pre-cooling, the evaporation of moisture, and the healing of wounds can prevent physiological diseases such as skin disease of orange peels and stem blisters of sweet oranges. The pre-storage method is to stack the preserved citrus fruits and original baskets in a cool and ventilated fruit shed, a fruit selection field or a special pre-storage room to allow natural ventilation, heat dissipation and water loss. It is also possible to install mechanical coolers and ventilation devices in the pre-storage room to accelerate cooling and dehumidification, shorten the pre-storage time, and improve the pre-storage effect. The ideal pre-storage conditions are: temperature 7°C, relative humidity 75%. Usually citrus fruits are pre-stored for 2-5 days (days), dehydration is 3%-5%, and the skin is slightly elastic. Harvested fruits on rainy days, the pre-storage time should be extended accordingly.
4. Grading. First, the disease, fruit, deformity, dehiscence, peel and overripe fruit were removed, and then according to different varieties, the color, shape, maturity, and fruit surface of the fruit were divided into several grades. Finally, the fruit size was classified according to the size of the fruit.
5. Inner packaging. At present, the inner packaging of citrus fruits is generally made of polyethylene plastic film and used as a pouch, a small square, and a large bag. The single-fruit packaging effect is best. Single fruit packaging has the advantages of reducing water evaporation, keeping the fruit fresh and preventing disease transmission. The size of the sachet single-fruit package is 18cmx13cm, and the film thickness is 0.015-0.02mm (millimeter). The single fruit is packed in the bag and the bag mouth can be twisted.