When lemon is stored for less than 3% oxygen concentration and carbon dioxide concentration is higher than 10%, it will have a bad influence on the flavor. More than 10% of carbon dioxide can increase lemon rot and reduce sourness. Less than 5% oxygen can cause lemons to taste bad. Emphasis on pre-harvest management, timely harvesting, selection of appropriate harvesting methods, timely preservation, fruit selection, grading, waxing, packaging, and storage management all extend lemon storage. In China, the harvest of lemon is generally from late October to late November and can be stored until the following May. First, the harvest standard 1. Mature standards. Juice content of 28% - 30% (depending on grade) Color: dark green fruit has a long shelf life, yellow fruit must be listed immediately after picking. 2. Quality Standard. The degree and uniformity of fruit yellow, fruit size, shape, smoothness, acidity, no rot, frost damage, dry pods, no mechanical damage, no peel stains, erythema, shrinkage, variegated and so on. Second, preservation method Chemical preservation method. 1 supplies. 5% potassium permanganate solution, 5% bleach solution, combusted briquette residue or activated carbon, plastic woven bag. 2 preservative preparation. Use 5% potassium permanganate solution to soak the residue or activated charcoal of the combustion of honeycomb coal for several hours, then remove it, leach the solution, and dry it in a dark and ventilated place until it is semi-dry. Make small pieces or small particles, that is, keep fresh. Agent. 3 plastic woven bag disinfection. The plastic woven bag is cleaned and sterilized with 5% bleach, and dried in the shade. 4 bagging. Put the lemon and preservative in a plastic bag with a weight ratio of 4:1, and store the mouth in a dark place at a low temperature. The temperature is preferably 0°C-12°C. Use this method to store lemons, storage period of up to 200 days. 2. Film preservation method (fruit fresh film agent). This is a kind of coating preservative for fruits such as citrus and lemon. 1 formula. Candelilla wax 4.0 kg, oleic acid 1.2 kg, 0.05 kg xylene, 0.1 kg ethylene glycol, 0.2 kg sodium carbamate, 0.9 kg morpholine, 22.2 kg water. 2 preparation methods. The above materials were heated to 80°C and melted, and then added to 80°C hot water and stirred well. 3 use methods. When used, the lemon can be washed, dried, dip coated with a layer of coating agent, and then stored in an environment at 10°C to -20°C. The shelf life can be extended from 1 week to 7 weeks to 10 weeks to 20 weeks. 3. All-round fresh-keeping solution. U.S. researchers recently invented a universal antistaling solution for fruit preservation and obtained a U.S. patent. According to reports, this full-featured preservation solution is to adjust the pH value of 3% citric acid or food grade orthophosphoric acid of 75%--80% to 3.5 or less and add 30% to 40% sucrose. Less than 0.3% of sodium benzoate or ascorbic acid, 0.03% of calcium hydrogen phosphate prepared. The use of the preservative solution can not only prevent the fruit from fading, inhibit the growth of bacteria, but also prevent the fruit from being shrunk and broken, keep the texture of the pulp unchanged, increase the sugar content and have a new flavor. Third, disease control Lemon physiological disease has cold damage, oil spots, pathological diseases are mainly green mold, Penicillium, black spot and so on. Preventive measures: Be careful to harvest, reduce wounds, abrasions, scratches, etc.; treat with fungicides or biological antagonists before processing; cool down to a suitable temperature; maintain proper temperature and relative humidity during transport and storage, reduce ethylene Accumulation; operating environment should be clean and so on. China Agricultural Network Editor
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