1. Varieties and tolerances There are many persimmon varieties and the tolerance of the fruits is quite different. It is generally believed that late-maturing varieties are more resistant to storage. Most of the varieties that are high quality and resistant to storage are Astringent persimmons, and they need to be taken off after being astringent. Second, persimmon fruit storage persimmon suitable storage temperature is -0 °C, relative humidity of 85-90%. Persimmon can tolerate higher carbon dioxide, suitable for controlled atmosphere storage, oxygen 2-5%, carbon dioxide 3-8% gas ratio is more suitable. Persimmon fruits served with persimmons can be stored at temperatures below 0°C in addition to those stored under the above conditions, or frozen at -20°C and then frozen at -18°C. 1, refrigerated and controlled atmosphere storage. At present, China's persimmons are kept under large-scale cold storage and controlled atmosphere storage. Under the conditions of 0°C, 8% CO2, and 3-5% oxygen, "FUJI" persimmon varieties can be stored for 3 months, and astringent persimmon varieties can be stored in 3% carbon dioxide. The quality is very good. Persimmon fruit hardness changes with the composition of the gas components, the higher the oxygen concentration, the faster the hardness decreases; but when the gas contains 3% carbon dioxide, the level of oxygen concentration has no effect on the hardness change. At 0°C, the "Fuji" persimmon can be stored for about 150 days in a 0.06 mm polyethylene film. At 5°C, the film can be packaged for 110 days. The film can be stored for about 50 days at room temperature at 10°C. 2, indoor heap. Choose a cool, dry, well-ventilated empty room or cavern, clean it up, spread a layer (about 15-20 cm thick) of straw or straw, and gently place the selected persimmon on the grass, placing 3-4 layers. . When the number is large, it can be stored. Initial attention to ventilation and heat dissipation. 3, natural low temperature frozen. In northern China or high-cold areas, persimmon fruit will be placed in a cool and ventilated place, framed or trenched, using natural low temperatures, allowing it to be frozen and stored, covered with a layer of mats to prevent sun and bird damage, usually in January. Completely frozen, can be sold one after another. When loading containers, be careful not to injure frozen fruit, so as not to cause discoloration and mildew in the wound. 4, frozen storage. After the astringent persimmon fruit is frozen below -25°C for 1-2 days at low temperature, and then frozen at -18°C; or directly stored at -18°C, it is better to keep the persimmon fruit. The color and flavor, and can maintain the same quality for a longer period of time, and can even provide for the anniversary of supply. After the persimmon is removed from the cold storage, if the temperature rises, it must be sold in time, otherwise the fruit will become soft and brown quickly. China Agricultural Network Editor
