Crispy varieties
Baili and Shali are mostly crispy varieties. After harvest, crispy meat varieties are usually stored at a low temperature of 0°C to 1°C after a gradual pre-cooling process at 10°C. The specific method is: pre-cooling before storage in the cold storage, the pre-cooling temperature is 5 ℃ ~ 8 ℃, the pre-cooling time is 1 to 2 days. If natural low-temperature storage is used, it should be pre-cooled overnight at low temperature before entering the warehouse, and then re-entered in the early morning on the second day. The suitable storage temperature is 0℃～1℃. After entering the warehouse, all means shall be used to lower the warehouse temperature, and the warehouse temperature shall be reduced to 0°C within 7 to 10 days. The storage temperature should not be lower than -1℃, otherwise freezing damage will occur and irregular brown spots will appear in the flesh. In general, the relative humidity in the natural low-temperature storage should be kept at 85% to 90%, and the relative humidity in the cold storage should be kept at 90% to 95%. When the humidity in the warehouse is lower than 80%, it is prone to shrinkage of the peel. When the humidity in the warehouse is insufficient, water should be sprayed on the ground in time. A humidification device can also be installed in the warehouse.
Soft meat type
Western pears and Qiuzi pears are mostly soft-meat varieties. After being harvested, it should be stored immediately at a temperature of about 0°C after pre-cooling. Nanguo pears, including Hongnanguo pear and Dananguo pear, belong to the soft-meat variety, and have an obvious respiration period. Nanguo pears should be harvested at 9 mature. At this time, the fruit's respiratory peak has not yet arrived. You can pre-cool the harvested Nanguo pears at a temperature of 5℃～7℃ for 2～3 days, and then put them in a 0℃ cold storage. Medium storage, can be stored for 3 to 4 months. If Nanguo pear is stored under controlled atmosphere, it should be treated at 15℃ for 3 to 5 days. In controlled atmosphere storage, the temperature is maintained at 0°C, the oxygen concentration is maintained at 2% to 3%, and the carbon dioxide concentration is maintained at 3% to 5%. Ripening after storage, the storage period is 5 to 6 months. The effect of modified atmosphere storage is better than ordinary cold storage. If simple modified atmosphere storage is adopted, the Nanguo pear should be put into a 0.04-0.05 mm thick PE bag when the flesh of Nanguo Pear has not yet softened or is softening, and stored in a natural ventilated storage. The storage temperature should be around 15℃. It gradually drops to 0°C in 10-20 days. Store in a PE bag, and the amount of fruit in the bag should not exceed 10 kg. When the initial temperature of storage is high, the oxygen concentration is maintained at 2% to 3%, and the carbon dioxide concentration is maintained at 5% to 8%. When the storage temperature drops to 0℃, the oxygen concentration in the bag can rise to 5%-10%, and the carbon dioxide concentration should drop to 3%~5%.
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