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Basics Of Storage Technology For Apricots, Peaches And Plums

Basics Of Storage Technology For Apricots, Peaches And Plums

Plums, Apricots, and Peaches with Aoweite 1-MCP Aoweite Biotechnology Co.,Ltd positions its activity as a developer of storage technologies for a wide range of fruits and vegetables. Recently, thanks to the increased awareness of our brand, we have been contacted by many companies specializing...

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Plums, Apricots, and Peaches with Aoweite 1-MCP


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Aoweite Biotechnology Co.,Ltd positions its activity as a developer of storage technologies for a wide range of fruits and vegetables. Recently, thanks to the increased awareness of our brand, we have been contacted by many companies specializing in retail of fruits and vegetables. Including exotic ones, such as mango, and even for advice on the storage and processing of date, pitaya, feijoa and other diverse products. In each separate case our company manages to find the individual approach to problems of our clients taking into account specifics of the stored products and the equipment available at the customer's disposal.

And it is not a coincidence, because it is not a secret that the period of storage of vegetables, fruits and berries processed by Aoweite 1-MCP increases in two or three times compared to raw.

However, our main questions are the storage technologies of traditional for our country fresh fruits and vegetables. In this article we have tried to answer most of the questions related to the extension of storage time of plums, apricots and peaches.

Despite the significant characteristics of the behavior of these fruits during storage, the proposed technology still have some common for this type of stone fruit and the necessary general conditions for the storage of fruit.

First, before the laying of such fruit for long-term storage it is necessary to conduct a thorough disinfection of cold room. Our company offers for this purpose fumigation checkers, and also powder disinfectant reagent in the form of a concentrate. Further, it suggests that the chamber must be equipped with a quality refrigeration unit with efficient room ventilation and the ability to maintain a specified level of humidity. And in conclusion, do not forget the general requirements for the deposit of fruit: they should be removed for each storage chamber at approximately the same time and stored not later than 48 hours after collection.

If possible, the unit of packing should contain not more than two layers of fruit, and density of loading of a storage chamber more than twice is less significant, than at storage of apples and preferably should not exceed 100 kg/m3.

We will then list the features and our recommendations for storing each type of fruit listed above.


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