American red peach

Everyone should be familiar with the domestic peaches, right? But what about the American red peaches? Let me introduce this question to you.

American Red Peach (hereinafter referred to as "Red Peach") is the best performing variety among Peach varieties. It was widely cultivated in many areas of my country in the 1990s. The average weight of a single fruit is 185g, and the maximum weight is 400g. The fruit is flat, 100% of the surface is bright red, and the inner part of the fruit can also be fully colored, bright red and eye-catching. The soluble solids are 14.2%, the taste is very sweet, the pit is small, the pit is separated, there is no fruit drop before harvest, and the fruit is resistant to cracking, even in the case of long-term rainy weather. The use of appropriate preservation methods can extend its supply period and improve economic benefits.

American red peach harvest season

After harvesting, red peaches will quickly enter the peak respiratory period, so the maturity of red peaches at the time of harvesting has a great influence on the storage effect. If harvested too early, the flavor of the fruit will be reduced and it will be susceptible to cold damage; if harvested too late, the fruit will be too soft, susceptible to mechanical damage, serious rot, and difficult to store. The method to judge the maturity of red peaches is that after the fruit is fully developed, the peel begins to fade green, the flesh is slightly hard, and it is basically full color when it is hard-ripe; second, when the base color of the fruit is green or light green, and the hair on the fruit surface begins to color, it is seven or eight mature. Fruits in the hard-ripe period and seven or eight mature are more resistant to storage and long-distance transportation. Due to the inconsistent maturity of red peaches, it is generally necessary to harvest 2 to 3 times. When harvesting, it is necessary to strictly prevent bumps and punctures, and pick the fruit with the stalk. It is best to harvest in the morning when the temperature is low, and handle as soon as you pick, and pick out the injured, inferior, deformed, and dirty fruits. During transportation, handle with care, load and unload with care to avoid collision or pressure.

Precooling American red peaches before storage

Red peaches should be precooled in time after harvesting, because the temperature is high when harvesting red peaches, and the peaches carry high field heat. In addition, red peaches breathe vigorously when harvesting, and release a lot of respiratory heat. If they are not precooled in time, they will quickly soften, age, rot and deteriorate. Therefore, red peaches should be precooled to below 4℃ as soon as possible after harvesting. There are two precooling methods: cold air cooling and water cooling. Water cooling is fast. It is determined that a peach with a diameter of 7.6cm can be cooled from 32℃ to 4℃ in 1.6℃ water for 30min; a peach with a diameter of 5.1cm can be cooled from 30℃ to 4℃ in 1.6℃ water for 15min, but it must be dried before packaging after water cooling. Wind cooling is slower, generally taking 8h~12h or longer.

Preventing rot in American red peaches

Red peaches are also prone to diseases such as brown rot and soft rot during storage. The sec-butylamine series of preservatives can be used to kill penicillium and green mold. Commonly used is 15 times the solution of chloramphenicol for fruit washing. For every 1 kg of red peaches, soak the fruit with a mixture of 100mg~200mg of benlate and 450mg~900mg of dichloronitroaniline (DCNA). Brown rot often infects the fruit in the field and can also spread during storage. Soft rot is spread from wounds. After harvesting, soak the fruit with a mixture of benlate with a mass fraction of 1×10×E-4~1×10×E-3 and dichloronitroaniline with a mass fraction of 4.5×10×E-4~9×10×E-4 to prevent brown rot and soft rot. For fumigation with sec-butylamine, 0.05mL~0.1mL of sec-butylamine is required for every 1L of volume. When using, the liquid can be applied to a cotton ball, and then the cotton ball can be hung in a warehouse, tent, or bag. Using ozone and negative ion air to treat fruits can also sterilize and extend the storage period. It can also reduce the effect of rot and loss. When washing or soaking fruits, clean water should be used for the preparation of the medicine. After soaking the fruits, wait for the water on the fruit surface to evaporate before packaging.

American red peaches are graded and packaged

Red peaches are easily damaged mechanically during storage and transportation, and are not pressure-resistant, so the packaging container should not be too large, and 5kg to 10kg is generally appropriate. Put the selected red peaches that are free of pests and diseases, mechanical damage, uniform maturity, and uniform size into corrugated paper boxes, lined with paper or polystyrene foam paper, and high-grade fruits are packed with foam nets. If packed in wooden boxes or bamboo baskets, the boxes should be lined with packaging paper, and each peach should be packed with soft paper to avoid friction and squeezing of the fruits.