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During the storage period, precautions should be taken to prevent water loss in the pear fruit. Once the water loss occurs during storage, there will be cases of rotten spots, rotten fruit, or empty dried fruits. Therefore, attention should be paid to increasing the humidity in the library and spraying or spraying on the ground at any time.
To prevent the accumulation of carbon dioxide in the storage of Yali pear, snow pear, Ci pear, long pear and other varieties, if the content of carbon dioxide in the library is higher than 2%, it will cause browning of fruit and flesh. Therefore, the key to pome fruit storage is to strengthen the ventilation of the warehouse, reduce the accumulation of harmful gases such as carbon dioxide, ethylene. Before and after storage, ventilate for 1 to 2 hours per day, and inhale once every 2 to 3 days for 1 to 2 hours. Dry lime can also be packed into a bag with better air permeability and placed directly into the store. The amount of lime is 0.5% to 1% of fruit weight.
Slowly lowering the library temperature Ya pear is very sensitive to low temperature, directly placed in the 0 °C library after harvest will often cause a large number of pear black heart. Post-harvest should be stored in the library at 10 °C ~ 12 °C for 7 to 10 days, after every 3 days down 1 °C, according to the principle of early slow, late fast, after 35 to 45 days down to 0 °C. In addition, in order to reduce the incidence of black heart disease, early harvest can be appropriate, that is, 5 to 8 days ahead of normal harvest time.
Take light and prevent damage. The pear and Peking pears are thin and tender, once they are rubbed or blown, they will turn black. Therefore, minimize the number of flips during packaging.
Mastering the storage characteristics of pears, generally early-maturing varieties are not resistant to storage, while mid-late-maturing varieties and white pear varieties (such as pear) are more resistant to storage. The storage temperature of pears is generally -1°C to 3°C and the relative humidity is 90% to 95%. Pear, Snow pear, Ci pear, Long pear, etc. are extremely sensitive to carbon dioxide and hypoxia and are not suitable for controlled atmosphere storage.