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Preservation technology
Mume has thin skin and thick meat, small pit, delicious taste and rich nutrition. However, the storage of ebony is poor, and the picking period coincides with the high temperature in summer. Usually it becomes soft and rotten within 3-5 days after picking, and the rotten fruit rate is extremely high. Through production practice, it is found that the combination of chemical preservative and low temperature refrigeration can achieve the purpose of prolonging the preservation period of green plums.
1, fruit picking. The maturity of ebony is not consistent, so it is best to harvest it in several stages when it is sunny and there is no rain. Pick seven or eight ripe fruits, and pick them together with the fruit handles. Handle with care and try to protect the wax on the fruit surface.
2. classification. Reject defective fruits with insect eyes and mechanical damage, and classify them strictly according to their size and maturity.
Step 3 spray preservatives. Spray the selected ebony into a mixed preservative made of preservative and ethephon in groups of 5 kg, and spray the preservative evenly.
The medicine cabinet was put into the warehouse. Packed in cartons with air holes, the cartons should be disinfected by spraying 2% formaldehyde solution in advance and dried for later use, and the cold storage should also be disinfected by spraying formaldehyde solution. The processed plums are weighed and packed in boxes of 5 kg each. The storage temperature range of plum is 0-2℃. By combining the above two methods, the storage period of dark plum can reach 60 days, and the good fruit rate can reach over 90%.