May and June are the seasons of ripening and harvesting of bayberry. The timely harvesting of Yangmei, timely storage and preservation work is an important part of improving economic efficiency. The following describes the bayberry harvesting and storage technology:

Determine the harvest time of bayberry

The mature period of Yangmei differs according to the place of production and variety. The earliest ripening occurred in April, and some matured in early May. Some matured from early June to July. The temperature is already high, and the temperature is high and humid. In seasons, the fruits are susceptible to rot and fruit drop after ripening, so they should be harvested in time and used with the harvest.

In the same origin, the maturity period is also inconsistent due to the variety and lot location. Varieties of eucalyptus, such as glutinous species and late rice and red bayberry, are still sour when the fruit turns red, and when the fruit is changed to purple or purple, the fruit is sweet and sour, and the flavor is the best. At this time, it is suitable for harvesting; Red poplar varieties such as late-coloring, large leafy pedicle, and double-colored plum, when the fruit is ripe, do not become purple, and the color is bright, dark red, or lavender, and can be harvested; when the chlorophyll of the fruit flesh is completely disappeared, or slightly When it is pink, it is an appropriate harvest period for the species of poplar. In general, the slopes are sunny and mature.

In short, the harvest of Yangmei must be divided into batches in batches, the first to be cooked, and the third to pick red, which can improve the quality of the fruit and reduce the nutrient consumption of the tree, which is also beneficial to restoring the tree vigor.

Yang Mei harvest six attention

When Yangmei's fruit matures, its meat is soft and easy to damage, so it should be noted when harvesting:

1 Remove nails before picking so as not to hurt the fruit;

2 Grasp the correct method of harvesting, hold the handle with three fingers, suspend the fruit in the palm of your hand, and remove it with a shank;

3 Be gentle and light and shake vigorously;

4 Choose a shallow fruit basket that can hold about 3 to 5 kg in size, and put soft hay on the bottom and around the fruit basket;

5 The harvest time should be in the early morning or evening. At this time, the temperature is low, the loss is small, and it is not suitable for rain after the rain or early morning after the rain. Otherwise, the fruit has more moisture and is easily rot;

6 When the fruits used for processing or the few fruits on the top of the tall canopy cannot be picked manually, they can be put on the grass under a tree or a plastic film, shake the tree or shake off the fruits. The speed is fast, but the damage is great. Only 1 to 1 can be stored. 2 days, speed processing.

Bayberry storage preservation

Yangmei is very perishable, and it is stored in ordinary indoor storage after picking. The time is extremely short. For example, a variety of storable varieties with appropriate harvest time can store at most 3 to 4 days. At present, the better storage and preservation effects are normal low temperature storage and frozen storage.

1 Under normal low temperature storage conditions at a temperature of 0°C to 0.5°C and a relative humidity of 85% to 90%, bayberry fruit does not rot for 1 to 2 weeks after harvest. If you use sodium sorbate again as a preservative, the storage time can be longer. At the same time, the weight, color and nutrient composition of Chinese bayberry fruit during the storage period were basically unchanged.

2 Frozen storage The ripe mature bayberry is placed in a plastic film container, frozen at -30°C for about 15 minutes, and stored in a freezer at -18°C for 1 to 2 months. The fruit is still fresh and good.

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