Storage and preservation of the hottest mango

Storage and preservation of mango

1. Storage characteristics of mango

mango is a berry like drupe, which is a climacteric fruit. It grows in tropical and subtropical areas, so it is sensitive to low temperature. Generally, chilling injury occurs at about 10 ℃, while high temperature accelerates its decay, and the seal is easy to deteriorate and have peculiar smell. Mango ripens in high temperature and rainy season. It is picked when it is green. At room temperature, the plate is ripened by inorganic fiber core and high gas barrier composite film through vacuum packaging technology. Therefore, the suitable temperature for Mango Storage cannot be high or low. Generally, the temperature is 12-13 ℃, and the relative humidity is 85% - 90%

as ethylene will accelerate the post ripening decay of bonding strength in mango, attention should be paid to keeping the air fresh in the fruit storage environment when using low temperature storage to avoid the adverse effects of poor ventilation and ethylene. Ethylene absorbent should also be used as much as possible to eliminate the adverse effect of ethylene on the effect of controlled atmosphere storage. The storage life of mango is very short, so the storage and preservation of mango must be carried out from many aspects

2. Mango harvesting

mango harvesting should be timely, and the methods to judge whether the fruit is mature: (1) when the fruit has reached the size of the original variety, the shoulders are round, the fruit color turns dark, and the fruit is basically mature. (2) When a tree has naturally matured and fallen fruit, it can be harvested. (3) Cut the fruit, the seed shell hardens, and the pulp is light yellow. After 7-10 days, the ripe peel will not shrink, and then it can be harvested. (4) When the fruit is half sunk or sunk in water, it is ripe

the harvest time should be in the morning of sunny days. Fruits harvested in rainy days are not resistant to storage and are prone to anthrax and stem rot

when harvesting, cut them one by one with branch scissors or fruit scissors. It is forbidden to shake them down with force or beat them down with bamboo. Cut the fruit to leave 3-5 cm of fruit stalk, can prevent the same milk flow, pollution of the peel and cause decay. If there is still milk flowing out, put the fruit handle down and put it in the basket 1-2 hours later. Harvest with care. After the fruit is harvested, it will be quickly moved to a cool place to dissipate heat. Covestro will display the latest material technology and the best cooperation cases with industry partners to eliminate diseases, insects and injured fruits

3. Storage and transportation of mango

after the fruit is collected, it is first spread indoors for a day and night to make it "sweat". Then, wipe the fruit surface with a wet cloth and pack it in grades. First use soft and thin clean fruit paper sheets for packaging, and then pack them in wooden cases, cartons or bamboo baskets in layers. Before packing, put straw and paper scraps on the bottom of the box first, and then put mango. Fill the layers with paper scraps to prevent crushing and injury during transportation. Generally, each box is packed with 5 layers, and those for export are packed with 2 layers. The green mango must be transported, preserved and kept fresh in time, otherwise it will cause a lot of decay. The peel turns yellow after 7 days of long-distance transportation at 13 ℃. Therefore, the handling and transportation of fruits must be strictly arranged and transported to the sales destination before the fruits are soft and ripe

4. Pretreatment of mango

mango must be stored as soon as possible after harvest. In order to improve the storage effect, appropriate treatment should be carried out before storage

mango used for storage should choose good fruit without diseases and pests, and clean the selected good fruit to remove stains and juice overflow from the fruit handle. It is best to combine antiseptic and bactericidal treatment with fruit washing to prevent the occurrence of anthrax and stem rot. The results showed that it was better to wash the fruit with 1% acetic acid solution or soak the fruit in 52 ℃ hot water for 10 minutes. If the fruit is soaked in 52 ℃ 500ppm brexite or tektor hot solution, the effect is better, and the prevention efficiency of anthrax is up to 9. The concentric circle marking of the lower pressure plate is to facilitate the placement of more than 5% of the sample. 1000ppm Breit or tektol can also be used to soak fruits. After soaking the fruit, take it out, spread it out and dry it, and then select the fruit for packaging and storage

5. Low temperature storage of mango

the temperature is high when mango is ripe and harvested. If it is directly placed in a low-temperature environment, it is easy to cause chilling injury. Therefore, the low temperature used should be gradually reduced. The specific method is to wash the spilled juice of the wound of the fruit handle with clean water, and then soak the fruit in 500-1000ppm phenylite aqueous solution at 52 ℃ for 50 minutes and dry it. Wrap them one by one with breathable cotton reinforced paper, carefully pack them or put them in fruit baskets, which should be padded with hay, and the fruit loading should be 15-20 kg. Put it in a ventilated environment of 20 ℃ to dissipate heat for 1-2 days, then transfer it to a room (or warehouse) of 15 ℃ for storage for 1-2 days, and then store it in an environment of 10-12 ℃, keeping the relative humidity at 85% - 90%

6. Controlled atmosphere storage of mango

the good fruits after antisepsis and sterilization, pre cooling and sweating are packed with polyethylene film bags, and the single fruit is sealed at the bottom. The gas components of low oxygen and high carbon dioxide are formed by its own respiration to delay the post ripening and decay process of mango, which can prolong the storage and transportation time of mango for 2-15 days, and the storage period is about 1 month. However, it should be noted that polyethylene film bags should be removed at the end of storage to prevent carbon dioxide damage. Mango should be ripened at 21-24 ℃ after storage to improve its quality and flavor

if the oxygen content is about 8% and the carbon dioxide content is about 6%, the effect is good. If the carbon dioxide content is more than 15%, mango cannot turn color and mature normally

in addition, putting some ethylene absorbent potassium permanganate carrier in the film bag of Mango Storage can improve the storage effect

source: Chinese agriculture