Pre-harvest treatment 1. The young fruit is bagged 20-30 days after flowering, and the fruit should be loosened before bagging. Select 3–5 relatively concentrated, well-developed and uniform-sized young fruit per panicle, and spray 50% thiophanate-methyl 1000 times once every time. The paper bag should be soaked with a bactericide for a few minutes and then dried and then set. Compared with unbagging, in addition to preventing fruit rust spot after bagging, it can also significantly reduce the occurrence of physiological diseases such as frost, sunburn, and split fruit. 2. Before harvesting fruits before harvesting, spray 0.5% Bordeaux or 50% Tuzet WP 5000 times, 65% Zedexite WP 600 times, 70% thiophanate powder 800 times or 50% carbendazim WP 1000 times to protect the fruit. Spraying 2-3 times every 10-15 days can reduce the incidence of anthracnose, rickets and gray mold after fruit harvest. During the fruit expansion period, 0.2% borax or 0.2% potassium dihydrogen phosphate is applied extra-root to prevent fruit cracking. When the fruit is in the greening period and the temperature is 20-25°C, it can be ripened with ethephon 1000-1500 times to prevent cracking and improve fruit quality. Harvesting of fruits 1. Harvesting period of timely harvesting pods is relatively short and must be harvested in time. The fruit has no ripening effect and must be fully coloured before picking. Generally, the fruit reaches 1989 maturity, that is, the fruit surface is glossy, the skin is easy to peel, and the full coloring is harvested after 4-5 days. Studies have shown that harvest maturity has severely affected the quality of alfalfa. The comparison of fruit quality at different maturity levels revealed that the harvest was most suitable when the fruit was slightly orange-yellow. At this time, the fruit had high soluble solids content and the fruit's respiratory intensity was not high. It is good for storage and preservation. 2. Harvesting method Picking technology is directly related to the value of the commodity. The fruit is thin, tender and juicy, and there is a layer of hair on the skin. If rubbed a little, the skin is injured and discolored. Therefore, when picking, it is required to hold the handle with a handle and cut it with scissors, gently handle it, and must not pull it directly by hand. Do not pinch the fruit with your fingers, and the handle must be cut to prevent fruit damage. Timely removal of injury, disease, and grading. After harvesting, after harvesting, the fruit was soaked with 500μg/ml benzene for 30 seconds and stored at room temperature for 28 days. The fruit did not appear shrinkage or discoloration, which could effectively prevent decay. The study pointed out that the use of Shi Bao Gong 1000μg/ml plus 200 can be obtained 200μg/ml fruit wash, combined with ethylene absorbent treatment with PE cling film sets fruit has a good anti-corrosion effect. The rotting index was only 3 for 66 days and the control was 54.2. Another expert believes that after harvesting the air-cooled pre-storage, it is put into plastic baskets coated with PE, and applied comprehensive technical measures such as preservatives, decompression, and low temperature to preserve freshness for 45 days, and the good fruit rate reaches 100%. The fresh color of the fruit does not change. In addition, the harvested fruit was immediately fumigated with 1% sulfur dioxide (volume ratio) for 20 minutes, or 1% carbendazim plus 2,4-D210-4 was immersed for 1 minute, then dried and packaged, or treated with 0.5% calcium chloride. , Or sec-butylamine 0.1 ml / kg fumigation, can greatly reduce fruit rot. Storage Technology 1. Refrigeration As the storage temperature increases, dehydration and fruit cracking of loquat fruit increase significantly. Studies have shown that: the genus of non-jumping fruit, post-harvest respiration and ethylene production showed a downward trend. Low temperatures can significantly inhibit fruit respiration and ethylene production. At the same time, the genus is not a cold-sensitive fruit and does not show chilling symptoms at a low temperature of 1°C. The suitable storage temperature is 1 to 5°C. When the temperature is lower than 10°C, there will be some changes in cryptoxanthin and phenol content, among which polyphenol oxidase activity is related to browning of fruit. Therefore, cold storage can effectively control the rot of fruits and extend the storage period. However, when the temperature dropped rapidly, the content of total acid and sucrose decreased significantly. After long-term low-temperature storage, the fruit appeared a phenomenon that the flavor became lighter, the peel was hard to peel, the texture of the pulp was hard, and the quality of the juice was poor. The study found that at a temperature of 1-5 °C, combined with film packaging, after 30 days of storage, the good fruit rate was above 90%; in addition, under refrigeration conditions, with sulphur dioxide release agent 2-4 g / kg, after 35 days The decay index after storage was 0, but the control was as high as 9.3. Refrigerated combined with sulfur dioxide treatment can significantly inhibit the respiratory intensity of fruit and polyphenol oxidase activity, delay the decline of soluble solids and titratable acid content, inhibit the increase of fruit hardness and browning of the fruit, reduce the occurrence of fruit rot, and thus extend Storage period. The study found that calcium chloride combined with cold storage can also extend the storage period of alfalfa, soak it in 0.5% calcium chloride solution for 30 minutes and store it at 5°C for 25 days. The decay index is the lowest and the best effect is obtained. Experts believe that packaging with a polyethylene film with a thickness of 20 μm can be stored at 5°C for up to 60 days, and the quality of the fruit remains good. An Italian study showed that at 8°C, in polyethylene bags, it can be stored for 30 days and the appearance and flavor of the fruit are unchanged. 2. The storage temperature of the atmosphere controlled storage helium gas storage is 51°C, relative humidity 90% - 95%, oxygen content 10% - 12%, carbon dioxide 4% -6%, stored under this condition for more than 50 days, the fruit The loss rate was only 3.14%, and the good fruit rate was over 96%. The appearance of the fruit was plump and plump, and the color was bright and easy to peel. However, using this method must pay attention to the relative concentration of carbon dioxide and oxygen. According to reports, in the case of a carbon dioxide content of 12% and an oxygen content of 2%, browning occurs within the fruit within five days of storage, and brown spots appear on the outer surface of the skin. The longer the time, the more obvious the symptoms. The reason may be that high concentration of carbon dioxide promotes the phenolic metabolism inside the fruit.
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