Preservation and eating methods of peaches

Peaches are soft and juicy. When they are mature, their skin is thin and tender, and they are not resistant to storage. Comprehensive measures should be taken to keep fresh after picking.

(1) Make different storage measures according to different varieties. Generally, late-maturing varieties such as Xue Tao and Tao Dong are more resistant to storage, followed by middle-maturing varieties such as Okubo and Baifeng, and early-maturing varieties such as peach and Meixian are the least resistant to storage.

(2) Pre-cooling peaches as much as possible after harvesting. Try to precool the peaches to the required temperature after harvesting, and then adjust the air humidity by sprinkling water and hanging wet grass curtains, and try to control it at about 90%.

(3) When long-term storage is needed to reduce the occurrence of chilling injury, attention should be paid to temperature control to reduce the occurrence of chilling injury.

(4) After-ripening peaches that need to be stored quickly should be taken out for storage and transferred to a higher temperature room for after-ripening before being sold or processed. The time required for peach ripening depends on the temperature, which is generally 18℃-29℃, and should not be too high or too low. When the temperature is 20℃-25℃, it takes 3 -4 days to complete ripening; It takes about 8 days to reach 16℃; At 10℃, it takes 15 -20 days. Peaches need to ripen quickly, and the faster they ripen, the better the quality of peaches.

References:

. Yahoo . com/question/ 130707 1604665 . html

As for the processing method ~ it can be made into dried peaches ~

The technological process is: raw material selection → raw material treatment → blanching → fumigation → drying → softening → packaging.

1. Selection of raw materials: select in vitro varieties with large fruit shape, high sugar content, tight and thick meat, less juice, golden flesh color, rich aroma, less fiber and mature in 1989.

2. Raw material treatment: remove rotten, diseased, damaged and immature fruits. Then brush off the peach brush and rinse it with running water. Then cut the fruit in half along the "suture line" with a stainless steel knife, dig out the core and slice it again.

3. Blanching: Blanch the peach slices in boiling water for 5- 10 minutes, take them out and drain.

4. Sulphur fumigation: Put the peach with the cut face up into a fruit bowl and fumigate for 4-6 hours. Every ton of fresh fruit needs about 3 kilograms of sulfur.

5. Drying: Expose the peach slices fumigated with sulfur to the scorching sun and turn them frequently to speed up drying. When the sun is 60% to 70% dry, put it in the shade and soften it for two or three days, then dry it until it is dry. At this time, its water content should be 15%- 18%. It can also be directly sent to the drying room and dried at the temperature of 55-65℃ and relative humidity of 30% 14 hour.

6. Return to soft packaging: firstly, reject the unqualified peach slices, and then put the qualified peach slices into a closed storage room to make the peach slices have even moisture and soft texture. Finally, it can be packed in food bags and cartons.

7. Quality standard: golden yellow surface, compact meat quality, no sediment impurities, water content 15- 18%.

Eating too much is harmful ~

I hope it helps you.