The storage characteristics of bayberry

Yangmei is a stonefruit, and the edible part is composed of countless soft and juicy meat (small protrusions). As Yangmei’s maturation period is the plum rainy and humid season, the fruits are extremely perishable and fruit-dropping. Therefore, it is necessary to seize the sunny days and pick them up in time, and harvest in batches in stages. Harvest time is appropriate in the morning and evening. It is not advisable to harvest after rain or after the rain. However, if the fruits are quite mature, they should be harvested. When harvesting, it should be done lightly and gently. Try not to shake the fruits. If Yangmei does not add any treatment, the storage time at room temperature is extremely short. It is said that “one day's taste change, two days' discoloration, and three day colors all change.” Therefore, it is extremely important to control the appropriate storage conditions. Shanghai Fruit Company's tests showed that bayberry soaked fruit with 1000ppm salicylic acid for 2 minutes after harvest can maintain good quality and flavor of the fruit and help reduce the decay rate. According to another test, under the condition of 0-. 5°C and relative humidity of 85%-90%, bayberry fruits can be stored for 1 to 2 weeks to keep them intact. In addition, the use of frozen preservation can be preserved for about six months, but generally it is appropriate to supply the market from January to February. As far as possible, fruit containers should be packed in small bamboo baskets, bamboo baskets, and lining banana leaves, lotus leaves, etc. This can provide a cushioning effect to prevent poplars from being squeezed and moisturize.

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