Peach is native to China and has a cultivation history of at least 3,000 years. At present, peaches cultivated in countries all over the world are introduced directly or indirectly from China. Peach is the most common fruit tree cultivated in China. Its fruit has bright appearance, beautiful flavor, attractive aroma and rich nutrition. In addition to raw food, you can make canned sugar, peach pods, dried peaches, candied fruit and jams. The peach kernel contains 45% fat and can extract industrial oil. Roots, leaves, flowers, and kernels can be used as medicinal materials, and core and shell can be used as activated carbon. Peach gum can be used instead of gum arabic for a wide range of uses. First, the preservation of peach storage and transport of peach fruit appearance, delicate meat, nutritious, favored by consumers. However, the peach is soft and juicy, and it is susceptible to mechanical damage during storage and transportation. It tends to produce a brown heart when stored at a low temperature and is easily rotted at high temperatures. Therefore, peaches cannot be stored for a long period of time. (1) There is a great difference in tolerance between varieties and peach-tolerant peach varieties. Peach is generally not resistant to storage. Late-maturing varieties in hard-flesh peaches have good storage stability, such as peaches in Qingzhou, Feicheng Peach and Zhonghua Peach. Shaanxi peach and Hebei peach and other varieties are more resistant to storage. (2) The harvesting maturity of harvested peaches has a great influence on the storability. The stored peaches should be full-grown in the fruit, showing the inherent color, a little scent, close in meat quality, and harvested at eight ripenings. Poor early harvesting, late harvesting, flesh softening intolerance storage. Harvest time should be selected in the early morning or evening after sunny days and dry dew. The ripening period of peach fruits on the same tree is also inconsistent and should be harvested separately. When harvesting, the fruit should be twisted with hands to prevent the fruit from falling and stabbing. The fruit is best with a fruit handle. (III) Handling before Storage and Transportation 1. Pre-cooled peaches should be pre-cooled in time after harvesting, because the peaches are harvested at a higher temperature and the fruits have a high field heat. In addition, the freshly harvested peaches exuberantly breathe and release a lot of heat for breathing. If they are not pre-cooled in time, Peach will soon soften and age and decay. Therefore, the peach should be precooled to below 4°C as soon as possible after harvesting. The precooling method adopted by Peach is cold air cooling and water cooling. The water cooling rate is fast. The peach with a diameter of 7.6 cm can be used in water at 1.6°C for 30 minutes. The temperature dropped from 32°C to 4°C, and a 5.1 cm diameter peach can be cooled to the same temperature in 1.6°C water for 15 minutes, but it should be air-cooled and then packaged. The cooling of the wind is slower and it usually takes 8-12 hours or longer. 2. Packaged peaches are easily damaged by machinery during storage and transportation. Particularly mature peaches are soft and juicy, and they are not pressure resistant. Therefore, the packaging containers should not be too large, and generally 5-10 kilograms is appropriate. The selected pest-free, non-mechanical-injured, uniform-maturing, uniform-sized peach fruit is placed in a corrugated cardboard box, and a paper separator or plastic tray is added in the box. If wooden boxes or bamboo baskets are used, the boxes must be lined with wrapping paper, and each fruit should be wrapped with soft paper so as to avoid crushing the fruits. (D) Storage Method 1. Refrigerated peaches are vulnerable to cold damage during cold storage and there is a danger of freezing at -1°C. Therefore, the optimum storage temperature of peach is 0°C and the relative humidity is 90%-95%. Under this storage condition, peaches can be stored for 3-4 weeks or more. However, when peaches are stored at low temperature for a long period of time, the flavor will gradually become lighter. Cold storage at low temperatures will also cause cold damage to the peaches and browning of the pulp. Especially when the peaches are ripened in a high temperature environment, the pulp will dry out, become wavy, and become soft. The pulp around the core is browned. When the cold is severe, the peach skin becomes dull. The use of small plastic film packaging in the cold storage can extend the storage period. 2. Atmosphere storage of peach at 0 °C and 2% oxygen +5% carbon dioxide, can be stored for 6-8 weeks or longer, and can reduce the low temperature damage. If added to a brick or row of stone saturated with potassium permanganate solution in a modified air-conditioner or modified atmosphere bag, the absorption of ethylene is better. Low temperature combined with simple air conditioning and anti-corrosion measures. It also improves the storability of peaches. The 89 ripe peaches will be packed in the non-toxic polyvinyl chloride film bags or polyethylene film bags in the Nakamura or bamboo baskets after the harvest, and the paper will be directly packed in the above bags without pre-cooling. After the fruit cools, add a certain amount of sec-butyl rubber fumigant, ethylene absorbent and carbon dioxide remover to the bag, tighten the bag, seal and stack. Keeping the storage temperature at 0-2°C, Okubo and Baifeng Peach have a good fruit rate of more than 95% for 50-60 days, basically maintaining the original hardness and flavor; the Shenzhou Peach, Greening No. 9, and Beijing No. 14 have the least effect; Mountain white has the worst storage. (e) The late-maturing varieties of peaches in the transportation conditions can be transported in long-distance transportation. Although the transportation time is shorter than the storage time, the transportation temperature should be kept low. The suitable temperature is l-2°C, and it is better not to exceed 13°C. Before transport, it must be pre-cooled and then loaded into a car. The fruit is packed in plastic bags and the effect of spontaneous air-conditioning is also good. (6) Storage diseases and prevention Peach is susceptible to brown rot and soft rot when stored and transported at high temperatures. Brown rot mostly spreads fruits in the field and can also spread during storage. Soft rot spreads from wounds. Postharvest use of (100-1000) X (10-E6) benzoate and (50-900) X (10-E6) chloronitroaniline mixed fruit, can prevent brown rot and soft rot. With sec-butylamine fumigation, the need for sec-butylamine 0.05-0.l ml per liter volume, the use of the liquid can be stained on the cotton ball; then hang the cotton ball in the library, account or bag. The use of ozone and negative ion air to treat the fruit also has the effect of sterilizing, prolonging the storage period, and reducing rot loss. Second, the processing of peach 1. The peach fruit used for canning in canned peaches requires large and uniform fruit shape, round and symmetrical fruit shape, yellow flesh, strong flavor, toughness, compact and delicate tissue, small core, and ability to resist bactericidal treatment without changing its shape and texture. , flavor and color. The fruit is harvested when it is ripe, and the fruit surface is yellow in the seed cavity. Try to avoid red color to avoid discoloration after processing and affect the quality. Cans often refer to yellow solute sticky walnuts, white meat insoluble sticky walnuts also have good cans quality. The commonly used varieties of potted peaches in China are Fenghuang, Lianhuang and Japanese pot peaches No. 2, No. 12 and No. 14. The production method is as follows: The mature yellow peach is used to remove the mechanical damage fruit, the rot fruit and the inferior fruit. Wash skin dirt with water, pour 90-95 °C, 4% -6% sodium hydroxide solution soak for 30-60 seconds, remove and rinse with water, rub repeatedly, peeled. The yellow peach was poured into a 0.3% hydrochloric acid solution and neutralized for 2-3 minutes. Cut along the suture line with a knife, dig the core, and cook it in hot water at 90-100°C for 4-8 minutes to make it hard. After cooking, quickly cool, use a knife to cut off the raw edges and residual dander, dig out the brown spots, and select a fruit shape, smooth, golden golden peach cans. 330 grams per canned pulp, 25% sugar 180 grams. After venting, seal the jar and cook in boiling water for 20 minutes. After sterilization, cool down to 35-40 °C with cold water, wipe off the surface of the can, and store it in a warehouse at about 20 °C for 7 days. After passing inspection, it can be posted and stored. 2. Peach pods generally use hard white peaches or yellow peaches as raw materials, and ripeness should be white or yellow. In the north, many varieties such as fast red peach and big leaf white are used. The production method is as follows: The fresh peaches are put into a wire basket and placed in a boiled 2%-4% NaOH solution and shaken for 30-60 seconds. Remove the agitation in the clear water until the watch should fall off and cut in half along the suture pair. Dig the core of the fruit, rinse in clean water, remove the peach pieces, drain and place 0.2%-0.5% NaHSO4. Soak in the solution for 2-4 hours to turn peach into milky white. Take 15 kg of clear water, add 22 kg of white granulated sugar, 100 grams of lemon, cook into sugar, add 55 kg of treated peach, heat and boil for 10 minutes, and pour in 50% of cold sugar 2.5 kg to sugar After the liquid is boiled, the sugar is poured twice as described above. After the last boiling sugar liquid boiling, add three to five minutes apart and add sugar 1.5-2.5 kg. When the sugar is boiled for 20 minutes at the last time and the concentration of the sugar solution reaches 40 degrees at Baume, it is taken out and cooled and poured into the cylinder. The boiled sugar is poured into the cans. The peach pieces are immersed. They are not exposed outside the sugar solution, and they are flipped up and down once a day so that the sugar solution can be absorbed evenly and the sugar can be stained for about 48 hours. After the candied peach pieces are clearly transparent, remove the drained sugar liquid and place it in a baking oven at 60-70°C in a drying room for 18-24 hours until the surface of the peach slices is not sticky. The flesh can be slightly elastic. 3. Peach pieces will be put in peaches, soaked in bright water. Every 1000 kilograms of peaches will use 60 grams of alum. The amount of water will be subject to submerged peach fruit. Stir with a wooden stick and do not use excessive force to avoid injury. Wash the hair and dirt on the peach fruit, then remove and drain it, and cut it along the suture of the peach fruit with a peach cutter. The fruit core is also split into two halves, and then each half of the pulp is cut into five pieces, deep to the core. The Ministry cuts five slices of peach on the peach kernel, each piece is about 0.2 centimeters thick. Pour 100 kilograms of peach into 100 kg of 1% lime water, dip for 5 hours, and rinse in clean water. Drain the lime, drain the water, boil the rinsed and drained chunks for 3-4 minutes, boil until the flesh is soft and the flesh turns yellow, then rinse in cold water for 30 minutes and drain to make the sugar . 40 kg sugar per 100 kg of raw materials, 8 kg of sugar. Take 16 kg of white sugar and pomegranate stain the brain. Put one-fifth of the sugar in the lower layer, three-tenths of the sugar in the middle layer, and one-half of the sugar in the upper layer. Mix the essence thoroughly for about 10 hours, drain the sugar solution. The sugar solution was filtered with gauze, and an appropriate amount of sugar was added to increase the sugar concentration to 60%. The remaining sugar was also formulated as a 60% sugar solution. When boiled, first boil the peach fruit in brain-stained sugar for 10 minutes. The new sugar liquid was added four times, each time for 20 minutes, and finally the sugar was added. Stir constantly while cooking, remove foam and impurities. When the temperature rises to 112-115°C and the concentration of the sugar solution reaches 80%, it can be removed by cooling and placed in a cylinder for 7 days. The sun is removed for a long time and the product is cooled. 4. After the peaches, peaches and peaches are washed, peeled and dug, the parts with spots, insects, discolorations, and injuries are removed. The trimmed pellets are ground into a meat grinder with an 8-10 mm diameter hole on the cutter plate, heated and softened in time to prevent discoloration and hydrolysis of the pectin. Every 25 kilograms of flesh requires 24-27 kg of sugar. First add 25 kg of flesh to 15 kg of 10% sugar water, boil for 20-30 minutes in a sandwich pot, keep stirring to prevent coking, and promote the full softening of the flesh. Then add the specified amount of concentrated sugar solution and cook until the soluble solids reach 60%. Add the starch syrup and citric acid. Continue heating and concentrating until the soluble solids reach about 66%, and quickly fill the pot. After sealing, the cans were inverted for 3 minutes. After being sub-cooled to below 40°C, the bottles were wiped dry and put in a warehouse at 20°C for one week to be sold. 5. Peach paste will fully wash the fruit, especially the adherent villi on the peach skin (add 0.5% of alum in the water, favorable hair removal). And then rinse with water, to the core, boiled (water is 1/10 of the pulp). Cook for 10 minutes, add sugar to concentrate, 100 kg of sugar and 80-100 kg of sugar. Add sugar two times, stirring continuously during the process of concentration, and crush large fruit pieces, cook until the boiling point temperature 105-106 °C, solids 68% when the pan. Cool to 70 °C bottling, boiling boiled for 20-25 minutes, then cooling can be. 6. Peach dry first brush the surface of the fruit villi, and then rinse with water, cut in half, dig the peach kernel, blanched in boiling water for 5-10 minutes, picked up, drain water, and then smoked sulfur. Typically 150 grams of sulphur per 50 kilograms of clinker are required. After smoking sulfur for 24-30 hours, it shall be taken out for drying and dried until the moisture content does not exceed 24%. 7. Peach slices peach, peach, peach and other peach slices can be made, of which the best peach. After picking peaches, cut them in half with a kitchen knife. Care should be taken when cutting. The knife must be inserted into the straight seam on the surface of the peach so that it is easy to cut without cutting the peach. Cut it into the pool and salt it. When it is salted, the upper peach slices will have more salt than the lower peach slices, and 6-7 kg of salt will be added for every 50 kilograms of peach slices. Then cover it with a bale, press on a stone, and collect and dry it in a week. Sieve the slag and prepare a salted peach slab. 50 kg of salted peach, with 120-130 kg fresh peaches. After the salt and peach cake is made, put the person in the bucket to drift out of the water for 2-3 times to remove some of the salt. Remove from the sun until 90% dry, sieve out the peach kernel. For every 50 kilograms of finished products, 250-275 grams of salt, 125 grams of citric acid, and 85 grams of crude sugar should be added to the barrel. Turn the barrel 3-4 times a day and turn it into a bucket with no sugar water. Become dry. 70-75 kilograms of salted peach can make about 25 kilograms of peach slices.
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