1. Determine the optimal time for harvesting. Assessing the maturity of peaches is essential. First, when the fruit has fully developed, the skin begins to lose its green color, the flesh becomes slightly firm, and the colored variety appears fully mature—this is considered hard maturity. Second, when the background color of the fruit turns light green or greenish, the surface hairs start to decrease, and the flesh remains firm. Peaches that are at 7 to 8 maturity stages are more suitable for storage and long-distance transport. Since peach maturity can vary, most varieties require 2 to 3 harvests. Select fruits with stems, and remove any damaged, deformed, dirty, or low-quality ones. Sort them by size and pack them accordingly. Common packaging sizes range from 5 to 10 kilograms, using paper liners or polystyrene foam. High-quality fruits may be individually wrapped in foam nets or placed in single-layer trays. Handle the fruit gently during picking and packing to avoid bruising.
2. Implement a scientific preservation method. Peaches are prone to brown rot, soft rot, and green mold during storage. To prevent these, use anti-corrosion preservatives such as sec-butylamine series agents to combat Penicillium and green mold. Common treatments include washing the fruit with clotrimazole at 6.67% (azole solution), benzenetol at 100–200 mg/kg, or dipping in a mixed solution of dichloronitroaniline (DCNA) at 450–900 mg/kg. When applying these solutions, always use clean water. After soaking, allow the fruit to dry before packaging to prevent moisture buildup.
3. Choose the ideal storage environment. The best storage temperature for peaches is between 0°C and 3°C. However, due to their sensitivity to cold, prolonged storage at 0°C can cause chilling injury. To minimize this risk, use advanced temperature control systems or implement intermittent heating and cooling. For example, store the fruit at 0°C for 1–4 weeks, then raise the temperature to 18–20°C for two days before returning to 0°C. Use automatic cold storage with precise temperature control (0.1°C accuracy) to ensure even cooling and efficient temperature adjustments, which help reduce the risk of cold damage.
4. Monitor regularly after storage. Peaches exhibit a peak respiration pattern, with an ethylene peak preceding the respiratory peak. Low temperatures, high carbon dioxide levels, and low oxygen environments can suppress ethylene production. For optimal storage, maintain an oxygen concentration of 1–3% and a carbon dioxide level of 4–5%. In physiological packaging, keep CO₂ below 8% and oxygen between 5–14%. Regular checks are important: inspect short-term stored peaches daily, and check medium- to long-term stored peaches every 3–5 days to ensure quality and freshness.
Some antioxidant ingredients are also important components of anti-aging skin care products, which can neutralize free radicals and reduce damage to the skin, thus delaying the aging process of the skin.
Natural Lycopene Colorant, Food Additive Natural Vitamin E,Lycopene From Blakeslea Trispora,Lycopene As Antioxidant
Xi'an Hersoncare Bio-Tech Co., Ltd , https://www.hersoncarebio.com