Apple's Prevention of Physiological Diseases During Storage

When apples are stored, the common physiological diseases are apple bitter pit, tiger skin disease, Fruit browning disease, carbon dioxide poisoning and hypoxia injury.
(I) Apple bitter pit disease is mainly caused by low calcium content and high nitrogen and calcium content in the fruit, and also related to high temperature, drought, moisture imbalance, and excessive trimmed storage temperature. In the early stage of disease, the flesh of the peel underwent browning. The fruit surface appeared darker, darker, and blistered. The round spots of the green varieties were dark green, and the round spots of the red varieties were purple. The necrosis of the flesh under the spotted skin shrinks, reaching several millimeters to 1 centimeter deep in the flesh, and the taste is bitter. After this, the lesions were significantly sunken and turned dark brown to dark brown. The site of lesions is close to the top of the fruit, and the disease is most severe during the first 1 to 2 months of storage. The amount of nitrogen applied in the late growth control can be used to reduce the hazards of the disease by spraying two 0.75% calcium chloride liquids 4 to 5 weeks after flowering, and 2 to 6% calcium chloride liquids after fruit picking.
(II) The incidence of apple tiger skin disease is related to premature fruit harvesting, poor coloration maturity, and high nitrogen fertilizer application. It is caused by high environmental temperature and fruit senescence at the late storage period. Mostly appeared in the late period of fruit storage, which occurred in the green part of the fruit's yin, initially as a pale yellow irregular patch, then turned brownish to dark brown, slightly sunken, and the diseased skin was gently peeled off. Wine taste. Through timely harvesting, rational fertilization, scientific pruning, and promotion of coloration, dip 0.25% to 0.35% ethoxy quince at 25°C or dip 0.2% to 0.4% tiger skin to pack fruit and prevent it. Disease occurs.
(C), fruit browning disease is mostly late fruit harvest, over-maturity, storage environment, high temperature and humidity, limit gas storage oxygen concentration is too high. Through timely harvesting, control the temperature and humidity of the storage environment to prevent condensation on the fruit surface, 2% to 4% calcium chloride solution dip fruit and other means to prevent.
(D), carbon dioxide poisoning and hypoxia damage carbon dioxide poisoning caused by the high concentration of carbon dioxide inhibits the succinate peroxidase system in apple mitochondria. Hypoxia injury is caused by low oxygen concentration in the storage environment and prolonged hypoxia respiratory poisoning. Carbon dioxide poisoning has two kinds of external and internal damage. The external injury occurred in the early stage of storage. The diseased tissue was clearly defined and was yellowish-brown, subsiding and wrinkling. The internal damage to the pulp of the fruit was partial to the appearance of small patches of brown. Finally, the pulp of the diseased part was dehydrated into a dry brown cavity, and the food was bitter. The flavor of the whole fruit becomes lighter, accompanied by a slight fermented taste, and the hardness of the fruit is not reduced. Anoxic injury cork wood, fruit to fruit core tissue necrosis, and a strong fermented taste. By closely monitoring the changes in the components of the storage atmosphere and controlling the gas indicators, the victim's fruit alcohol content is 120 mg/100 g or less and is placed in a ventilated environment at 10 to 18°C ​​to restore the original state of the fruit.

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