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Aoweite 1-MCP On Peaches

Aoweite 1-MCP On Peaches

Peaches harvest and storage with 1-MCP Only in the California of USA, there are about 350 grades of peach and nectarine. Conditions of storage of fruits and methods of harvest treatment for different grades are different, but most of all depend on the correctly chosen temperature of storage....

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Peaches harvest and storage with 1-MCP


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Only in the California of USA, there are about 350 grades of peach and nectarine. Conditions of storage of fruits and methods of harvest treatment for different grades are different, but most of all depend on the correctly chosen temperature of storage. Maximum storage time is achieved when storing fruit at a temperature of about 0 °C. The maximum life expectancy in the market varies from 1 to 7 weeks for nectarine grades and from 1 to 5 weeks for peach varieties. The maximum possible temperature of storage of peaches is +5°C.

The date of harvest of peaches is considered to be the beginning of changing the skin color from green to yellow for most varieties. Usually use three system of maturity determination:

Minimum mature;

Good mature;

Completely mature.

The measurement of the hardness of the peach fruit is recommended for grades where the color of the skin already has a full red color until full maturation.

Maximum maturity: the hardness of the fruit, in which the fruit can be processed without damage, is measured by a penetrometer with a tip of 8 mm-(5/16"). Fruits with a strength of 2-3 kilograms of force per square centimeter is considered "ready to eat", i.e. completely ripe. However, consumers prefer firmer peaches with a hardness index of 6-8.

The fruit of peaches more quietly react to the content of endogenous and exogenous ethylene about the comparison with apricots. However, the effect of ethylene in this case accelerates the maturation and decay of these fruits. As with apricots, in the case of peaches, ethylene can stimulate the growth of fungi causing decay. Therefore, Aoweite 1-MCP, inhibiting active receptors reacting to ethylene, are extremely effective for extension of shelf-time of peaches.

The optimal temperature for storing peaches is -1 to 0°C. The optimal relative humidity is 90-95%.

The expected duration of storage of fruits of a peach at temperature 0°C makes from 2 to 6 weeks. After storing for peach fruits, the recommended ripening temperature is from +15 to +18°C.

In some cases, the ripening of the peach can be carried out at the end of the storage period in the refrigeration chambers, in this case good results give an extract at a temperature of +18 to +20°C.

A number of peach varieties are well preserved at a temperature of 0°C in the atmosphere containing 8-10% carbon dioxide and 11-13% oxygen. However, if the atmosphere contains more than 10% carbon dioxide, some varieties are stored poorly. Therefore, the optimal composition of the atmosphere for the storage of peaches will be a mixture of 2% oxygen and 0-5% carbon dioxide. Each variety has its own requirements for composition of mixes. For example, for a grade Elbert use such mixes: 2% carbon dioxide, 2% of oxygen; 2% carbon dioxide, 5% oxygen; 5% carbon dioxide, 2% oxygen.

Regarding the fight against fungi defeat of peaches during storage, it should be noted that excellent results are given by the use of Aoweite product, which have already proved their high efficiency for storage of grapes, apricots, Peaches and plums.

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