Peaches are delicious but difficult to keep fresh, so how to treat peaches after harvest?
Peaches are a popular fruit that is not only delicious and delicious, but also rich in nutrients, so it is favored by consumers. However, the postharvest physiology of peaches changes rapidly, and it often loses its nutrients and delicious taste in a short time, so postharvest preservation treatment technology has become an important research direction. This paper will discuss the status and development trend of postharvest preservation treatment technology of peach fruit.
Peach fruits often undergo a series of physiological changes after harvest, such as increased respiration rate, increased ethylene production, decomposition of storage substances and water loss. Among them, the increase in respiration rate will lead to the rapid consumption of nutrients inside the fruit, and will also accelerate the softening and rotting of the fruit. The production of ethylene causes the respiration and sugar metabolism of the fruit, which affects the quality and shelf life of the fruit. Decomposition of stored matter and loss of water can lead to a decrease in the quality of the fruit and a deterioration in taste. Therefore, fresh-keeping treatment technology is very important to extend the shelf life of peach fruit and maintain its quality.
At present, the postharvest preservation treatment technologies of peach fruits are mainly as follows:
The first is cryogenic storage technology: cryogenic storage is one of the most common fresh-keeping treatment technologies. Peach fruits are usually stored at low temperatures (0-5°C) to extend their shelf life. Low temperature can reduce the respiration rate of the fruit and slow down the internal metabolism of the fruit, thereby prolonging the shelf life of the fruit. However, if the temperature is too low, the peach fruit will be cold-damaged, making the fruit soft, discolored, brown spots, etc., affecting the quality of the fruit.
Advantages of cryogenic storage technology: Cryogenic storage is a simple, low-cost fresh-keeping treatment technology. Low temperature can effectively extend the shelf life and maintain the quality of peach fruit.
Disadvantages of low temperature storage technology: If the temperature is too low, it will cause cold damage to the peach fruit, which will affect the quality of the fruit. In addition, low-temperature storage may affect the taste and aroma of peach fruit.
The second is vacuum storage technology: vacuum storage is a new type of fresh-keeping treatment technology. The peach fruit is placed in a vacuum bag and then vacuumed to reduce the oxygen content inside the fruit. This slows down the respiration rate of the fruit and reduces the ethylene production of the fruit, thereby extending the shelf life of the fruit. Vacuum storage can also maintain the color and texture of the peach fruit without cold damage. However, the technical cost of vacuum storage is high and requires more specialized equipment and operational skills.
Advantages of vacuum storage technology: vacuum storage can effectively extend the shelf life of peach fruits and maintain their quality, without cold damage.
Disadvantages of vacuum storage technology: The technical cost of vacuum storage is high, and more professional equipment and operation skills are required.
The third is packaging processing technology: packaging processing is a common preservation treatment technology. Placing peach fruits in a packaging bag can reduce the area of contact between the fruit and the air, slow down the respiration rate and ethylene production of the fruit, thereby extending the shelf life of the fruit. Different packaging materials have different preservation effects on fruits, and generally use microporous films or polyethylene bags to package peach fruits. However, the cost of packaging processing for the fruit also increases to a certain extent.
Advantages of packaging processing technology: packaging treatment can effectively extend the shelf life and maintain the quality of peach fruit, while reducing the area of contact between the fruit and the air and preventing the fruit from rotting.
Disadvantages of packaging processing technology: packaging treatment may cause a certain increase in the cost of peach fruit, and may also affect the taste and aroma of peach fruit.
The fourth is pretreatment technology: pretreatment is a commonly used preservation treatment technology. For peach fruits, common pretreatment methods include hot water treatment, hot gas treatment and chemical treatment. Hot water treatment can promote the color change of the fruit and the softening of the pulp, thereby improving the taste of the fruit; Hot gas treatment can inhibit the respiration rate and ethylene production of fruits, and prolong the shelf life of fruits. Chemical treatment can reduce the growth of bacteria and mold inside the fruit and prolong the shelf life of the fruit. However, pretreatment may also have an impact on the quality of the peach fruit.
Advantages of pretreatment technology: Pretreatment can improve the quality and taste of peach fruit, and effectively extend the shelf life of the fruit. For different peach varieties and qualities, different pretreatment methods can be used to achieve the best results.
Disadvantages of pretreatment technology: Pretreatment may affect the taste and aroma of peach fruit, and at the same time there is a certain increase in the cost of peach fruit.
Author's opinion:
The development of postharvest preservation treatment technology for peaches has been very mature, but different treatment technologies have their own advantages and disadvantages. In the actual application process, it is necessary to choose the appropriate treatment technology according to the variety and quality of the peach fruit, and it is necessary to control and adjust it according to different storage conditions and duration to achieve the best preservation effect. In the future, it is necessary to further study the innovation and development of peach fruit preservation treatment technology to meet the consumer demand for high-quality fruits.
