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Early maturing varieties of cherry mature from late May to early June. The fruit development period is short, the peel is thin, and the meat density is poor. It is not resistant to storage and can only be stored cold for short-term storage. Late maturing varieties mature in the middle or late June, with dense flesh and strong adaptability to cold temperatures. Therefore, the cherry varieties matured from late June to early July should be selected for storage and preservation. Such as "that Weng", "binkyu", "late yellow", "late red", "autumn heart", "Schmidt", "Tianxiang Jin" and "Sweet Ann" and so on.
Harvesting should be carried out in the morning or evening after sunny dew, when the temperature is low. The fruit should be harvested manually when it matures in 1989, with fruit stems. During harvesting and handling, take it lightly and gently. Do not bump the fruit. After harvesting, the primary election was conducted first to eliminate fruit cracking, rotten fruit, malformed (connected) fruit, stabbed fruit, and stale fruit. After selection, it shall be packed in a lattice wood box or a plastic turnover box, and be lined with bedding to prevent crushing during transportation.
Pre-chilled harvested cherries must be immediately placed in cold storage pre-cooling to minimize the time from post-harvest to cold storage. If it is packaged, transported and stored immediately without precooling, the temperature of the product and the temperature of the storage environment will increase due to the heat of the field, the humidity will increase, and the cherry respiration will continue to be strong, resulting in heat accumulation and rotting.
According to the variety of storage, storage time and equipment conditions, usually divided into two kinds of simple packaging and modified atmosphere packaging, the temperature of 1-4 °C is appropriate. Simple packaging storage is suitable for short-term storage, the method is simple and low cost, but we must pay attention to the choice of non-toxic and breathable film packaging, to control the concentration of oxygen and carbon dioxide within a certain range, in order to exert its spontaneous atmospheric regulation to delay aging, Inhibit the growth of bacteria and reduce the loss of water. Due to thin skin and poor resistance to mechanical damage, the film bag should not be too large. It is appropriate to use 1-2 kilograms of fruit per bag. If you need to extend the storage time, you can use air-conditioning storage method, the appropriate indicators are: 3-5% oxygen, carbon dioxide 5-10%, relative humidity 90-95%. By gastification, the storage period can be significantly prolonged, the decay rate and browning degree of the fruit are low, and the hardness, color and flavor are kept well, but the relative cost is high.
Cherry preservation technology
The harvest period of cherry fruit coincides with the high temperature season. During post-harvest storage, the fruit is prone to dehydration, shrinkage, stemming, browning, and decay. The quality is extremely vulnerable. It can only be stored for 3-5 days at room temperature. The market supply period is very short. , cherry preservation can extend its time to market.