A SERIES OF STORAGE TECHNIQUE OF DELICIOUS APPLE STRAIN STORED IN FRUIT-GROWING AREAS
Song Zhuangxing Tian Yong (Institute of Pomology, Chinese Academy of Agricultural Sciences) Li Zhensan (Institute of Pomology, Academy Agricultural Science of Shandong Province) Qi Shouchnn (Institute of Pomology, Academy Agricultural Science of Shanxi Province) You Yunzhnang (Changli, Institute of Pomology Academy Agricultureand Forestry Science of Hebei Province)
It is a series of technique Keeping freshness of storage fruit and saving energy. The investment in building stores could be reduced over two third and electric energy could be saved over four fifths by reforming stores structure and using natural cool source. Concentration of O_2 and CO_2 inside sealed PVC package was reduced and increased through fruit respiration, respectively. During early storage, fruits were kept in 10-15% CO_2+2% O_2 at 10-15℃. As the storage temperature was gradually decreased, CO_2 and O_2 contents decreased and rose to about 10%, respectively. Flesh firmness was maintained over 12 Ib/cm~2 and rate of wastage was 2-5% after 6 months of storage."Four high level" storage techniques (i. e high temperature, high CO_2, high O_2 and high C_2H_4) was developed. This technique was suitable to other apple varieties except a few sensitive cultivars to high CO_2.