Plums are thin, meaty, and juicy. Storage and transportation are prone to mechanical damage. Low-temperature storage is prone to brown heart disease. High temperature storage is also susceptible to rot and deterioration. Therefore, it must be carefully stored to achieve plum preservation. First, timely harvest. Timely, non-injury harvesting is a key measure to prolong the shelf life of plums. When the plum skin turns from green to its unique color, the surface has a thin layer of fruit powder, and the pulp is still hard, it is the best harvest time. Harvesting should be carried out in a dry climate. When picking, pinch the fruit stems with fingers to remove the fruit from the fruit branches. The fruit can not be grasped, so as not to touch the waxy layer on the fruit, affecting the appearance and storage effect. When fruit maturity is inconsistent, they should be harvested in batches. Second, pre-cooling treatment. Within 3 hours after the plums are harvested, they must be cooled to below 4-5°C within 24 hours at the latest in order to effectively prevent brown rot and soft rot. Pre-cooling method: The fruit is placed in 0.5-1 °C cold water for cooling treatment. Third, packaging. After the pre-cooled plums are sorted and graded, they can be packaged with a liner or a wooden box with plastic trays, and 20-30 plums are placed on each floor. It can also be packaged in cartons. Each plum is packed in paper and placed neatly and tightly in a box. A layer of baffles is added between each layer. Each box contains 10-15 kg of fruit. Fourth, preservation method 1, cold storage. Refrigeration conditions: Temperature is 0-1 °C, relative humidity is 85-90%, and the ventilation in the warehouse is good. Before entering the library, plums are air sterilized with formaldehyde or fumigated with sec-butylamine fumigant. In order to prevent the condensation of water vapor on the fruit surface after the fruits are out of the store and cause infection by pathogens, the storage temperature should be gradually increased in the late storage period. 2, ice storage. Lay the bottom of the cellar with crushed ice, then place the pre-cooled fruit baskets (boxes) on the ice, stack the crushed ice between the layers, and fill the crushed ice with the crushed ice. After that, the fruit pods are covered with crushed ice, covered with a plastic film, and then a heat-insulating material such as saw wood is stacked on the film to a thickness of 70-100 cm. This method must pay attention to the storage of closed cellar doors, cellar temperature control at 0-1 °C as well, when entering and leaving the cellar should quickly close. The plums stored in late August can be ready for winter and can be transferred to ordinary pits for storage until the Spring Festival supplies the market. 3, modified atmosphere storage. (1) Controlled gas storage. Store the plums in a 0.025 mm thick polyethylene film bag. The plums can be stored for 70 days at a temperature of 0-1°C, a carbon dioxide content of 7-8%, and an oxygen content of 1-3%. (2) Small package gas Adjust cold. The plums harvested at the appropriate time will be deterred, and the pests and fruits will be removed and filled into polyethylene film pouches. Each bag will contain 1-1.5 kg. After sealing, it will be stored at a temperature of -1°C and can hold 2-3. Months.
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