1. Determine the optimal time for harvesting. Assessing peach maturity is crucial. First, when the fruit is fully developed, the skin starts to lose its green color, and the flesh becomes slightly firm. For colored varieties, the fruit is considered hard mature when the color is almost fully developed. Second, when the background color of the fruit is still green or light green, the surface hairs begin to decrease, and the flesh remains firm. Fruits that are 70-80% mature are more suitable for storage and long-distance transport. Since peaches do not all mature at the same time, most varieties require 2 to 3 harvests. When picking, use a stem to carefully remove the fruit, and sort out any damaged, deformed, unripe, or dirty fruits. Pack them by size. Common packaging sizes range from 5 to 10 kilograms, with box liners made of paper or polystyrene foam. High-quality fruits may be individually wrapped in foam nets or placed in single-layer trays. During handling, always be gentle to avoid bruising.
2. Implement a scientific preservation process. Peaches are prone to diseases such as brown rot, soft rot, and green mold during storage. To prevent these, use anti-corrosion agents like sec-butylamine series compounds, which can effectively control Penicillium and green mold. Commonly used treatments include a 6.67% clotrimazole solution (for fruit washing), benzenesulfonate at 100–200 mg/kg, or a mixed solution of dichloronitroaniline (DCNA) at 450–900 mg/kg (for dipping). When applying these solutions, always use clean water. After soaking, allow the fruit surface to dry before packaging to prevent moisture-related damage.
3. Choose an ideal storage environment. The best temperature for storing peaches is between 0°C and 3°C. However, prolonged exposure to 0°C can cause chilling injury, especially in sensitive varieties. To minimize this risk, advanced temperature control systems or intermittent heating and cooling methods should be used. This involves storing the fruit at 0°C for 1–4 weeks, then raising the temperature to 18–20°C for two days, and finally returning it to 0°C. Using automated cold storage with precise temperature control (0.1°C accuracy) ensures even cooling, fast temperature adjustment, and better protection against cold damage.
4. Monitor regularly after storage. Peaches exhibit a peak respiration pattern, with ethylene production preceding the respiratory peak. Low temperatures, high CO₂, and low O₂ environments help suppress ethylene. For optimal storage, maintain an oxygen concentration of 1–3% and carbon dioxide of 4–5%. In physiological packaging, keep CO₂ below 8% and O₂ between 5–14%. Regular checks are essential—inspect short-term stored peaches daily, and check medium- to long-term stored peaches every 3–5 days to ensure quality and freshness.
Natural Colorant
The colorant provided by our company are all natural colorant. Natural colorant are edible colorant obtained from natural resources. It is mainly extracted from plant tissues and fermented by microorganisms.
Most plant colorant have no side effects and are highly safe. Plant colorant are mostly anthocyanins, carotenoids, and flavonoid compound, which are a kind of bioactive substances and functional active ingredients in plant medicine and health food.
In the application of health food, this type of plant pigment can play auxiliary roles such as enhancing human immune function, antioxidation, and reducing blood fat. In ordinary food, some can play the auxiliary role of nutritional enhancement and antioxidation.
Organic Chlorella Powder,Marigold Flower Extract,Chlorella Protein Powder,Organic Certified Blue Spirulina Powder
Xi'an Hersoncare Bio-Tech Co., Ltd , https://www.hersoncarebio.com