The common problems of Laoshan Pear are as follows: Antimony Trioxide,Antimony Trioxide Powder,Environment-Friendly Antimony Trioxide,Flame Retardant Synergistic Agent HUNAN ZHONGNAN ANTIMONY&TUNGSTEN TRADING CO.,LTD , https://www.znat.com.cn
What are the common problems with Laoshan Pear?
1. Carbon dioxide damage: Dangshan Pear has more water after harvest, and the fruit has strong physiological activity and is sensitive to CO2. When the pear fruit is stored in a high CO2 and low CO2 environment for a long time, high CO2 damage and low O2 damage will occur, resulting in a lack of flesh and a partial necrosis of tissue necrosis. The sensitivity of pears to CO2 damage is closely related to their fruit maturity, and CO2 is aggravated with maturity. In addition, unsuitable for low temperatures can also increase the incidence of CO2 injuries. Control methods: 1 timely harvest, avoid late harvest; 2 reduce the temperature of the stored fruit as soon as possible; 3 strengthen regular ventilation and prevent carbon dioxide accumulation;
2, hypoxia injury: Crisp pears sometimes form physiological damage under hypoxic conditions, so that the flesh tissue browning, the pulp tissue of the disease produces fermented wine flavor. Control methods: 1 timely harvest, try to avoid late mining; 2 pre-cooling before storage; 3 storage regularly ventilation, to ensure appropriate (10% or more) oxygen concentration.
3, peel browning: crisp pear peel is crisp, phenolic content and polyphenol oxidase (ppo) activity are higher than other parts. During the storage and transportation of pears, the browning of the fruit points gradually deepened and expanded. The loss of water and membrane lipid peroxidation caused the increase of tissue membrane permeability and the regional distribution was the main reason for the browning of pear skin. Control the pear peel browning should pay attention to the following points: 1 appropriate late mining, improve fruit maturity; 2 low temperature storage, reduce peel moisture loss; 3 before the mining calcium or post-harvest calcium; 4 before the field bagging, after harvest Single fruit packaging film bag storage; 5 to avoid leaf abrasion, bag abrasion, mechanical injury.
4. Main pests and diseases: The storage diseases of pears mainly include ring rot, brown rot, top rot, soft rot and black spot. Rotten damage is the main factor affecting the storage value of pears. In order to increase the storability of the pear and improve the storage efficiency, the following methods can be used to control the storage disease of the Laoshan pear. Control method: 1 use 500 grams of liquid (also less than 500 times liquid) to soak the fruit for about 5 minutes, take out and dry it, then enter the sputum; methyl thiophanate 50% SC1000 times liquid soaked fruit to sterilize 2 The affected fruit should be removed at the time of harvesting; fruit bagging technology is adopted to prevent pests and diseases and reduce pests and diseases.
Total 1 | <First <Prev 1 Next> Last> |
share to: