Also called Lu Che, it belongs to the Rosaceae family and originated from the southwest of China. It is a fruit of specialty in South China. The flesh is soft and juicy, and it is prone to mechanical injury; it also grows in early summer, is hot and rainy, and is easily rotted and resistant to storage. Stored at room temperature for more than 20 days, the fruit will be completely rot, causing great pressure on the sales of earthworms. Therefore, to do a good harvest and post-harvest treatment is to extend the storage of an important link. (1) Scientific harvesting: Different varieties should be harvested separately. The fruits of the same ear are inconsistent in their maturity, and they need to be harvested separately and harvested. Since the grasshopper is a non-climacteric plant, there is no postharvest effect. Therefore, it should be harvested when the fruit is fully colored and the quality is optimal. The fruits for storage, transportation and processing can be harvested at the end of ripening (about 89 ripeness). At this time, the fruit is fully colored and solid. Picked early, the color and quality of the fruit are poor; when it is late, the fruit is too soft and it is perishable during storage and transportation. Appropriate harvesting time should be in the morning, afternoon or cloudy days with low temperature, and must not be harvested on rainy days or hot days. When harvesting, it must be taken lightly and gently. When picking, do not squeeze the fruit by hand. Hold the fruit handle and cut it with a pair of scissors. The cut of the fruit handle should be flat. Try to avoid scratching the villi on the surface of the peel, and do not injure the fruit to affect the storage. (II) Post-harvest treatment 1. Pre-cooling: Fruit processing after harvesting is a necessary step to improve the preservation and preservation of earthworms. Picking good loquat fruit is best cooled to about 0°C within 24 hours, which can reduce the temperature of the fruit, release the field heat in the fruit, inhibit the respiration intensity of the loquat fruit and the activity of the enzyme, and prevent microorganisms from infecting. Pre-cooling should be timely, can be in the pre-cooling room (0 °C) or forced ventilation cooling, but also in the shade ventilation cool place 2-3 days, so that the temperature dropped to close to the storage temperature. 2. Hierarchical packaging: In order to ensure that pod fruits are not squeezed or bumped, the collection containers are cartons, bamboo baskets or plastic baskets, boxes, etc. Boxes, baskets of paper, cloth and other soft materials for the liner. When packing and packing, it is generally one kilogram for every 2.5 kilograms, about 20 kilograms for one basket. Harvesting should be carried out at the time of harvesting and grading, and be divided into open, and those diseases such as fruit, fruit, fruit crack, malformed fruit, wounded fruit, etc. should be removed. After grading, those defective fruits can be sold in time or used for processing to reduce waste. The grading standards of the fruit are as follows: single fruit 30 grams or more of large fruit, 25-30 grams of large fruit, 20-25 grams of fruit, 20 grams of small fruit. 3, transport: transportation should be rapid and stable. Special attention should be paid to the fact that changes in the ambient temperature during the journey should be small, allowing ventilation and ventilation. It is advisable to use a cold chain system, which is kept at a low temperature of 1-5°C in a series of processes of refrigeration, transportation and sales. If there is no such condition, the temperature should not be too high. (3) Storage methods 1. Refrigeration: Select pre-chilled loquat fruits and store them in bamboo baskets or cartons. They can be packed in 0.02 mm thick polyethylene plastic film bags and stored in cold storage in layers. The relative humidity in the bag is controlled at 90-95%, the temperature in the warehouse is maintained at 4-8°C, and it can be stored for 2 months. 2. Atmosphere storage: Choose to install the mechanical equipment and instruments that regulate and control the gas composition, thermostat and humidity control, and the well-sealed cold storage. This storage method is easy to manage and easily meets the storage requirements. During storage, the temperature in the warehouse is controlled at 5-9°C, the relative humidity is 85-90%, and it can be stored for 3 months. It can maintain the flavor and quality of fresh pods better, but the cost of this storage is higher. Plastic books and silicon window air-conditioning technology can also be used. The storage temperature is 7.5-9.5°C. These two air-conditioning technologies have lower gas-conditioning storage costs than the previous mechanical cold storage. China Agricultural Network Editor
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