Harvest time for harvesting, storage, and processing of pears varies by species. Generally early maturing varieties should be harvested at eight ripenings for transport and short-term storage; late maturing varieties should be harvested when fully matured.
Income can improve quality and storage capacity. However, varieties such as Yali that are prone to browning or red heart disease during storage should be harvested as early as possible so that they can be harvested after harvest.
Steps to finish. Ba pear and other varieties of pears, fruits need to be cooked after being softened to achieve the best edible quality, in the fruit shape reaches a predetermined size, and when there is considerable color can be taken
Received.
The late-maturing varieties of pears have a gradual decline in temperature when harvested and are suitable for storage. The Huaibei Yellow River’s old road area uses underground or semi-basement storage for storage.
Before the fruit should be pre-cooled, as soon as possible to reduce the temperature of pear fruit and reduce respiratory intensity. Storage temperature is best kept 1C ~ 5C, 85% relative humidity
~ 90%. During the storage of pear fruit, Penicillium, brown rot and ring rot occur most easily, causing rotten fruit. Penicillium mainly invades wounds, harvests, transports
During the process, attention should be paid to avoiding damage to the skin. When selecting the fruit, attention should be paid to the storage of non-injured pear fruit. Disinfection and wrapping of the fruit can reduce the incidence and spread of disease. Brown rot in
Both in the growing period and the storage period can be harmed. It is necessary to strengthen spraying protection during the fruit growth period. Strictly remove diseased fruits before storage, and control temperature and humidity during storage.
degree. Ringworm disease is a kind of latent infection disease. The pathogen has invaded during fruit growth. Therefore, it is mainly necessary to strengthen field protection during the growth period.
Attention should be paid to the strict removal of disease before storage and to control the temperature and humidity of storage in order to reduce the occurrence of diseases.
There are many ways to process pears. The following describes a method for producing Sydney cream using ripe pears.
Divide the dregs into disease, sing and fester, rinse and drain, smash and crush, filter, precipitate for 10-12 hours, and then cook in a copper pot to boil.
Juice is brown, the concentration of Baume 36 degrees when the pan can be used to get the cream for storage. Adding from 1% sodium benzoate can play a preservative role. Pressing sugar and cream when making paste
2:1 production ratio. First, dissolve and filter (50 kg of water for every 10 O kg of sugar), cook in pot, concentrate, and then slowly pour the cream into the conc.
In the syrup, stir constantly to prevent coking at the bottom of the pot and keep it boiling throughout the pot. About 3 hours for the paste, when the 100C pear cream concentration of Baume 37 degrees, namely
Can pressure fire pan. After cooling, the concentration of Sydney cream can reach 39 degrees to 40 degrees. The pan needs to be filtered again. For product sales, after bottling should still be high
Warm steam sterilization process.
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