(a) The criteria for the harvesting of the harvested fruit of Annona sinensis depends on the discoloration of the pericarp and the changes between the knobs. When the skin is whitish green, milky white or light yellow, and the suture between the knobs protrudes from the milky white shallow groove, it can be harvested and can be eaten after 2 to 3 months of natural soft ripening. The fruit of sweet cherimoya can not be handled once it is cooked softly, so it must be harvested before soft ripening. The fruit of the cherimoya fruit is extremely resistant to storage and transportation, so timely harvesting should be carried out based on the market’s distance and nearness. If it is sold locally, it can be harvested only when the above maturity level is achieved, so as to ensure the best quality; if the export is to be harvested earlier, When the surface of the fruit is 20% to 40% milky white, it can be harvested. It is soft and cooked within 4 to 6 days after picking, and the quality is good. If the peel is less than 5% milk white, the fruit can not be fully soft cooked, no commercial value, it can not be harvested prematurely.
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Due to the long flowering period of Annona squamosa, the fruit ripening period has a great difference. It should be harvested in stages and the first crop should be harvested first. The rind peel skin is easily mechanically injured, and special attention should be paid to light, light, and light transport. Hold it in a firm container and padded with soft material.
(2) There are few domestic studies on post-harvest handling and preservation of post-harvest products for post-harvest Panzhihua. In Australia, soak fruit for 5 minutes with a solution such as Benzoate (0.5 grams per liter of water) at 50-52°C, or dip fruit for 1 minute with prochloraz at 25°C (0.125 grams per liter of water) to prevent postharvest fruits Disease. In addition, fruit waxes are also used for waxing.
Refrigeration can reduce fruit respiration and extend storage time. However, the fruit of Annona squamosa will suffer cold injury below 10°C, and the peel will turn black. The storage temperature should generally be above 12°C and the relative humidity is high.
Use 0.05% carbendazim to dip fruit, plastic film bags, and put potassium permanganate as an ethylene absorber. Store at room temperature for 9 days. 