Persimmon storage and freshness

Persimmon's storage and freshness Persimmon trees are native to China and are widely distributed throughout the country. They are cultivated in Hebei, Henan, Beijing, Shandong, Shanxi, Shaanxi, etc. Persimmon fruits are bright, sweet, juicy and contain a variety of vitamins. Minerals have a high nutritional value. Because the persimmon is softened after being harvested for a short period of time, it is not resistant to storage and transportation. Therefore, persimmon storage is difficult. I. Variety and tolerance The variety of persimmons is many. According to incomplete statistics, there are more than 800 persimmon species, which can be generally divided into two major categories: astringent persimmon and persimmon. Astringent persimmons must not be astringent before they are soft-seared and must be artificially desorbed and post-harvest before they can be eaten. Sweet persimmons are completely astringent before they are soft and ripe on the trees. Usually late-maturing varieties are more resistant to storage than early-maturing varieties, and late-harvest harvesting of the same variety is better than early harvesting, such as Mopan persimmon and lotus persimmon in Hebei Province, Niuxin persimmon in Shandong, mirror persimmon, and persimmon persimmon in Shaanxi Province. Yellow persimmon and wood note persimmon are high quality and resistant varieties. Second, the persimmons harvested for storage should be matured in the fruit while the flesh is still brittle, and the epidermis is harvested from green to light yellow. The general harvest period is from late September to early October. Astringent kakiin should not be astringent on the tree. Third, the storage method Natural cryogenic storage. In northern China, the persimmons will be placed in a cool, ventilated place, framed or trenched, using natural low temperatures, allowed to freeze, and complete the astringent persimmon. The storage should be covered with a layer of mats to prevent sun exposure and bird damage. Generally, it is completely frozen in January until it can be listed and sold in the spring season. 2. Piled up indoors. Choose a cool, dry, well-ventilated empty room or cavern, sweep it clean, spread 15-20cm thick straw or straw, and gently place the selected persimmon on the grass, about 3-4 layers. Pay attention to ventilation and heat dissipation in the initial stage. When the quantity is small, it can be stored in a basket, placed in a cool place, and stored for a short period of time. 3. Atmosphere storage. A 0.04mm thick polyethylene film bag was used to load the persimmon fruit, and 2.6m of 135% alcohol was sprayed per kilogram of persimmon fruit, and an oxygen scavenger 0.8-1.6g was added. Maintain 1%-2% oxygen in the bag and 4%-7% carbon dioxide. Inside the bag, saturated potassium permanganate carrier 17g/kg is also needed to absorb ethylene, and the suitable temperature is 0-1°C. 4. Frozen storage. With the development of low-temperature cold storage, in recent years, some areas in the low-temperature cold storage of persimmon fruit, the persimmon fruit after desiccation after pre-cooling first placed in the cold storage below -20 °C 1-2 days and nights, so that the pulp cells are fully frozen Stop life activities. It is then stored at about -10°C. In this way, the color and flavor of the persimmon fruit can be better maintained, and the quality can be maintained for a longer period of time, and it can even be supplied for the anniversary. Fourth, remove the astringent method 1. Warm water off astringent method. Place the persimmon in a container such as a cylinder, a barrel, and an altar, and add warm water at about 40°C. The amount of water is to submerge the persimmon fruit. Keep the water temperature as far as possible, and remove the astringent after 1-2 days. This method is a traditional method for farmers and is suitable for small-scale implementation. 2. Lime water off astringent method. The persimmon fruit is soaked in a solution of about 10% clear lime water, sealed, and released at room temperature for 2-3 days, and the texture of the pulp remains brittle. 3. Alcohol off astringent method. Select a sealable container and arrange the persimmon fruit layer by layer. Spray per kilogram of persimmon with 8-10 ml of alcohol layer by layer. Seal and fill. Astringent at room temperature for 5-10 days. 4. Carbon dioxide method. The persimmon is treated with carbon dioxide to maintain hardness and quality after deastringency. This method is suitable for large-scale treatment of persimmon fruit. Its purpose is to force the fruit to undergo an anaerobic respiration and quickly remove the astringent after treatment with a high concentration of carbon dioxide. Persimmons are packed in boxes or baskets, sealed with plastic film, and filled with 60% to 70% of carbon dioxide. If the temperature is above 10°C, peel off the astringent for 3-4 days. 5. Ethylene removal astringent method. In a sealed container, treated with ethylene at a concentration of 0.05% to 0.1% at a temperature of 18 to 25°C and a relative humidity of 85%. After 2 days of treatment, it is taken out and left to stand for 2-3 days. This method is effective, low cost, but the fruit is easy to soften, not resistant to storage. 6. Ethylene stripping method. Is a more widely used astringent agent, it is an acidic light brown liquid, soluble in water, diluted with water, gradually decompose, while slowly releasing ethylene gas, the use of a concentration of generally 0.025% -0.1%, Field spray fruit or post-harvest fruit can be, after 3-5 days off the astringent. 7. Leaves, fruit mixed astringent method. The apples, pears, hawthorn fruits or pine needles, leaves and persimmon fruit are stacked on each other, mixed in a container, a few days to get rid of astringent.

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