Cherry harvest:

Fruits for export and storage should be harvested at the maturity of 89. The criteria for determining the harvesting period should be comprehensively considered from the days after the full bloom, the degree of peel coloring, the taste and use. In addition, the cherries differ from one fruit to the other due to the different fruit setting in the inflorescence, and the maturation is inconsistent. Therefore, it is necessary to harvest in batches.

The cherries used for storage should be handled with picking handles. During harvesting and handling, they should be handled gently and gently without touching the fruits. After harvesting, the primaries were taken first to eliminate fruit cracking, rotten fruit, malformed (conjoined) fruit, stabbed fruit, and stagnant fruit. After selection, it shall be packed in a grate wood crate or plastic crate, and be lined with bedding to prevent crushing during transportation.

Harvesting and post-harvest treatment The cherries used for storage should be properly harvested, usually harvested one week in advance and harvested with stalks to avoid mechanical injury. Immediately after harvest, the fruit is pre-cooled to 2 degrees Celsius, which basically controls the decay caused by pre-harvest macular disease. The fruit of the cherry is small and not resistant to pressure and should be packed in smaller packages, preferably 2-5 kilograms per box. Storage methods Mechanically refrigerated cherries can be stored for 20-30 days at minus 1-0.5 degrees Celsius and 90%-95% relative humidity. The use of controlled atmosphere storage, especially simple and easy spontaneous atmosphere storage, can also achieve better storage effect. The general practice is to line the 0.06-0.08 mm polyethylene film bag in a small box and store it at minus 1-0.5 degrees Celsius until the oxygen and carbon dioxide in the bag are maintained at 3, respectively. %-5% and 10%-25%, this method can store cherries for 30-50 days. It should be noted that the maximum concentration of carbon dioxide cannot exceed 30%, otherwise it will cause browning and odor. In addition, in order to prevent bad odors, the polyethylene film bag must be opened after the fruit is taken out of the cold room.

Technical points of storage and preservation of cherries

Cherry is the earliest listed fruit in deciduous fruit trees and has a high market price. However, because the cherry fruit is thin, juicy, and has a high moisture content, it can only be stored for 3 to 5 days at room temperature, so the market supply period is very short. Therefore, a good storage and preservation of cherries is of great significance for improving the economic benefits of cherry cultivation.

Cherry preservation and preservation:

During storage, cherries are susceptible to brown rot, gray mold, and soft rot (caused by Rhizopus). In order to prevent the occurrence of diseases, sec-butylamine fumigant can be used to sterilize, 0.1--0.2g per kilogram of cherry fruit can also be placed in the preservation bag ct-8 fresh antiseptic fumigation preservative. When conditions are available, 0.1% thiabendazole, 0.5% sodium o-phenylate, and 0.5% vitamin dip can also be used to inhibit browning and rot disease.

Common preservation storage methods:

The main methods for storing cherries are ice storage, cold storage, modified atmosphere storage and decompression storage. Although these methods can extend the preservation period of cherries to some extent, they still have limitations in practical applications. For example, ice storage requires a large amount of ice to maintain low temperatures, which is more convenient in the northeast, and it is time-consuming and time-consuming to use this method in places such as Shandong and Hebei. Large-scale cold storage or large-scale air-conditioned storage requires more energy, slower cooling, and greater risks. Therefore, the storage of cherries should use a small automated cold storage and air-conditioning library. The tzfgz series automatic cold storage and faca series flexible air conditioning storage developed by the Shandong Institute of Fruit Research are preferred. The optimum temperature for storing cherries is 0±0.5°C. The stored cherries should be stored in the warehouse immediately after picking, and the time from post-harvest to cold storage should be shortened as much as possible. If it is packaged, transported and stored without precooling after picking, the temperature and temperature of the storage environment will increase due to the heat of the field, the humidity will increase, and the respiration of cherry will continue to be strong, resulting in heat accumulation and rotten fruit.

The water content of the cherry fruit is 80% - 90%. To prevent shrinkage and shrinkage of the peel cells, it can be packed in polyethylene or PVC pouches with a thickness of 0.02--0.05mm. The capacity of each bag is 1--2kg, and the maximum is not more than 5kg. On the one hand, it reduces the water loss of the fruit, and on the other hand it plays a role in gas regulation. The cherry fruit response to external ethylene is weak, and the requirements for oxygen and carbon dioxide are not strict. Oxygen concentration suitable for storage of cherries is 3% - 10%, carbon dioxide is 10% - 15%. 10t (tons) and 20t (tons) of flexible air conditioning faca make it easy to adjust the air and make it easy to ship out. It also has more observation sampling ports to allow insight into the change of fruit in the store at any time. It is most suitable for storage of cherries.

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