1. Variety differences. The vast majority of delicious kiwifruit is more shelf-stable than Chinese kiwifruit. The former has a storage period that is 2 to 3 times higher than the latter. For example, delicious kiwifruit such as Huamei No. 1 and Jinkui can be stored for 4 months to 5 months. Chinese kiwifruit The storage period of Huaguang No. 1 and Huaguang No. 2 and early fresh varieties is difficult to exceed 2 months. 2. Origin and fertilization management. As far as the same variety is concerned, the fruits produced in the mountains are more storable than the hills, and the hills are more stable than the plains. In particular, the Chinese kiwifruit produced on the plains, once the fruit has sunburn caused a dark injury, often quickly soft cooked or rot in storage, its storage period is only 1/2--2/3 of the mountain fruit. 3. Harvesting time and harvesting methods. Kiwi fruit harvesting is too early or too late to seriously affect the storage and quality. If harvesting is too early, it will not only be unaffordable, but will also be discolored and rot when storage is not ripe or ripe. If harvesting is too late, it will be soon cooked or rotted after storage. In order to ensure the best quality of storage period and fruits, Chinese kiwifruit harvested when the soluble solids content of the fruit was 6.2%--6.5%, and the harvest of the good kiwifruit was 6.5%--7%. This kind of fruit is not only resistant to storage, but also ripe and consistent after storage and has the best flavor. For the same variety, the picking period of plains and mountains varies from 1 week to 2 weeks. Farmers who do not have a sugar meter can pick up a few fruit every few days when they are nearly mature. When the fruit is easily detached from the stalk (a little force), it can be harvested. Kiwifruit is more resistant to storage before 10 o'clock in the morning or after 4 o'clock in the afternoon after dew has dried on a cloudy or sunny day, otherwise it will seriously affect the storage. The fruit must be taken lightly, and the shoulders should be cut into the pockets. The fruit and utensils are covered with soft materials at the bottom and around the basket, 10kg - 15kg per basket and boxed fruit. Do not use plastic woven bags for shipment. The loading, transport and unloading of the fruit should be light to prevent crowding and crushing. When harvesting, the fruits of different varieties, ripening dates, sizes, and producing areas should be collected and stored separately, and should not be mixed together. 4. Pre-cooling. Kiwi must be precooled before storage at low temperature, otherwise it will seriously affect storage. Kiwifruit often maintains a high “hot field†during harvesting, and physiological activities such as respiration and metabolism are prosperous and easy to ripen spontaneously; at the same time, without precooling directly into the cold storage, a temperature difference of about 30°C inside and outside causes fruit disorder and physiological activity. Excessive frozen injury and condensation on the surface of the fruit increase the chance of invading bacteria. In a pre-cooling room, cold air at a flow rate of 0.75 liters/second can be given, and the fruit temperature between 25°C and -30°C is reduced to 3°C to -4°C over 8 hours to 10 hours, and then transported to a cold room. Without pre-cooling facilities, the fruit can be placed in a cool, well-ventilated place, pre-cooled overnight, and sent to the cold store on the early morning of the second day, and then reduced to good temperature after 24 hours. 5. Temperature and humidity control. Storage of kiwifruit requires stable temperature and humidity, and frequent changes in temperature and humidity are fatal to storage. The optimum relative humidity of cold storage fruit should be controlled at 90% - 95%. Less than 90% of the fruit is susceptible to dehydration and wrinkle, and more than 95% of pathogens are easy to invade. The optimum storage temperature for kiwifruit is 1°C--2°C and for Chinese kiwifruit is 3°C-4°C. The temperature of the reservoir must not be lower than -1.5°C to avoid freezing damage and loss of commodity value. The storage fruit is packed in bamboo and wooden boxes. The code height is from 2 floors to 4 floors, and the code width is from 1.5 meters to 2 meters. The sidewalk between the two rows of stacking yards is 1.5 meters wide. It is strictly forbidden to use airtight plastic film or bags for frozen fruit. The cold storage usually takes 3 days to 5 days for air exchange. The concentration of carbon dioxide in the reservoir is maintained at 50%, and it is better to keep the oxygen concentration below 1.5%. Suction of potassium permanganate solution with a sponge brick to disperse it in a cold store can remove some of the ethylene, which has a certain effect on extending the storage period. During storage, the fruit should be checked regularly and the stacking position should be changed from top to bottom. 6. Kiwi fruit preservative treatment method. 10.2% D-isovitamin C (also called sodium erythorbate) solution was soaked for 5 minutes, drained and placed in a polyethylene bag, 1 kg per bag. 2 Jing 2B (1:20 dilution) plus 200 mg/kg 2.4-D and 50 mg/kg thiophanate-methyl, 250 mg/kg carbendazim can also be used instead of thiophanate-methyl. The number and length of hair on the surface of the fruit had a great influence on the antibacterial effect of Jing 2B. The less the fruit-face hair, the stronger the filming effect, the more obvious the antibacterial effect. China Agricultural Network Editor
Feed Additives ,Choline Chloride,Corn Products Co., Ltd. , http://www.sdbiotechnology.com