Plum's Preservation Technology

Plums are thin, meaty, and juicy. Storage and transportation are prone to mechanical damage. Low-temperature storage is prone to brown heart disease. High temperature storage is also susceptible to rot and deterioration. Therefore, it must be carefully stored to achieve plum preservation.
First, timely harvest. Timely, non-injury harvesting is a key measure to prolong the shelf life of plums. When the plum skin turns from green to its unique color, the surface has a thin layer of fruit powder, and the pulp is still hard, it is the best harvest time. Harvesting should be carried out in a dry climate. When picking, pinch the fruit stems with fingers to remove the fruit from the fruit branches. The fruit can not be grasped, so as not to touch the waxy layer on the fruit, affecting the appearance and storage effect. When fruit maturity is inconsistent, they should be harvested in batches.
Second, pre-cooling treatment. Within 3 hours after the plums are harvested, they must be cooled to below 4 to 5°C within 24 hours at the latest to effectively prevent brown rot and soft rot. Pre-cooling method: The fruit is placed in 0.5 ~ 1 °C cold water for cooling treatment.
Third, packaging. After the pre-cooled plums are sorted and graded, they can be packaged with a liner or a wooden box with a plastic tray, and 20 to 30 plums are placed on each floor. It can also be packaged in cartons. Each plum is packed with paper and placed neatly and tightly in a box. A layer of partitions is added between each layer. Each box contains 10-15 kg of fruit.
Fourth, preservation method.
1, cold storage. Refrigeration conditions: temperature is 0 ~ 1 °C, relative humidity is 85 ~ 90%, the ventilation inside the library is good. Before entering the library, plums are air sterilized with formaldehyde or fumigated with sec-butylamine fumigant. In order to prevent the condensation of water vapor on the fruit surface after the fruits are released, the storage temperature should be gradually increased during the storage period.
2, ice storage. The bottom of the cellar is covered with crushed ice, and then the pre-cooled fruit baskets (boxes) are stacked on the ice and the crushed ice is filled between the layers. The crushed ice is used to fill the crushed ice. After a good time, the fruit pods are covered with crushed ice, covered with a plastic film, and a heat-insulating material such as sawn wood is stacked on the film to a thickness of 70 to 100 cm. This method must pay attention to the storage of closed cellar door, cellar temperature control at 0 ~ 1 °C as well, in and out of the cellar should quickly close. The plums stored in late August can be ready for winter and can be transferred to ordinary pits for storage until the Spring Festival supplies the market.
3, modified atmosphere storage. (1) Controlled air storage: Store the plums in a 0.025mm thick polyethylene film pouch. The plums can be stored at a temperature of 0 to 1°C, a carbon dioxide content of 7 to 8%, and an oxygen content of 1 to 3%. 70 days; (2) Air-conditioning refrigerated in small packages: The plums harvested in due course will be de-stemmed, and the pests, wounds, and rotten fruit will be removed and put into polyethylene film pouches, each bag containing 1 to 1.5 kg, and placed in sealed containers after - It can be stored for 2 to 3 months at a temperature of 1°C.

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