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Golden pear storage and preservation technology
1. Storage Technology Points
1.1 Timely Harvesting of Golden Pears in North China
The optimal harvest period for golden pears in North China is between September 20 and 30. At this time, the fruit has fully matured, accumulated nutrients, and exhibits the best storage stability. Harvesting too early (before September 10) can lead to a higher rate of rotting during storage and brown discoloration of the peel. On the other hand, harvesting too late (around early October) increases the risk of brown scald, which was recorded at 18.94% in some cases. During the harvesting process, it is crucial to handle the fruit carefully to avoid bruising, which can significantly reduce its quality and shelf life.
1.2 Grading of Golden Pears
Grading is essential to ensure product standardization and marketability. In China, there are four main grading standards: national, industry, local, and corporate. Currently, the grading of golden pears is mostly done manually by weight, with limited use of automated sorting machines. This manual approach may not be as efficient or consistent as mechanical systems, but it remains common due to cost and infrastructure limitations.
1.3 Packaging Techniques
Packaging is divided into outer and inner layers. For outer packaging, golden pears are typically packed in cartons weighing 15–20 kg each. These boxes are designed to be sturdy, lightweight, moisture-resistant, and easy to handle. For inner packaging, fresh-keeping paper or polyethylene bags are often used. Studies have shown that sealing individual fruits in 0.013mm thick polyethylene bags significantly reduces natural loss and rot rates while maintaining good preservation. However, using thicker films can cause issues like black heart disease. Therefore, it is recommended to seal the fruit directly in 0.013mm plastic bags after harvest before placing them in the outer packaging.
1.4 Precooling
After harvest, golden pears are still warm, so proper precooling is necessary to remove field heat and extend storage life. If stored in natural cooling facilities like cellars, they must be precooled first. Rapid precooling at low temperatures is ideal, and care should be taken to protect the fruit from sun and rain. Research has confirmed that golden pears can adapt well to rapid precooling, making it possible to place them directly into cold storage after harvest.
1.5 Storage Period Management
1.5.1 Disinfection and Pest Control
Disinfecting the storage area one month before and after storing golden pears helps reduce microbial infections and fruit rot. Common disinfectants include sulfur, formaldehyde, bleach, and sodium hypochlorite. Additionally, rodent control is critical—holes should be sealed, and traps or poisoned baits can be used to prevent infestations.
1.5.2 Stacking Practices
When storing golden pears, stacks should be arranged neatly and firmly to allow for proper ventilation and space utilization. A sleeper should be placed at the bottom of each stack, with a 2–5 cm gap between boxes. The stacking height depends on the box's strength, but there should be about 60 cm of clearance from the top. Gaps of around 30 cm should also be left from walls and air vents, and clear pathways should be maintained. Stacking methods such as "character-shaped" or "well-shaped" arrangements can improve efficiency and accessibility.
1.5.3 Temperature Control
To maintain stable conditions, thermometers should be placed in various locations within the storage facility. The ideal storage temperature for golden pears is between 0°C and 2°C. Keeping the temperature consistent is vital to prevent fluctuations that could harm the fruit.
1.5.4 Humidity Regulation
Relative humidity should be kept between 85% and 90% during storage. If the humidity is too high, dry sawdust or quicklime can be used to absorb excess moisture. When humidity is low, water sprinkling, wet sawdust, or wet grass curtains can help increase it.
1.5.5 Gas Composition Management
In modified atmosphere storage, controlling the levels of carbon dioxide and oxygen is essential. Using 0.01–0.02 mm thick polyethylene bags to seal individual fruits prevents issues like black skin and carbon dioxide toxicity, resulting in excellent storage performance.
1.5.6 Ventilation
Proper ventilation is crucial to remove heat, eliminate harmful gases, and provide adequate oxygen. It also helps prevent uneven temperature distribution. Ventilation should be done when the temperature difference between inside and outside the warehouse is minimal to avoid large fluctuations.
2. Main Storage Diseases and Prevention
2.1 High COâ‚‚ and Low Oâ‚‚ Damage
Golden pears have high water content and strong physiological activity, making them sensitive to carbon dioxide. Prolonged exposure to high COâ‚‚ or low Oâ‚‚ environments can cause damage. The sensitivity to COâ‚‚ damage is influenced by the fruit's maturity, and low temperatures can increase the risk. To prevent this, COâ‚‚ levels should be kept below 3%, and Oâ‚‚ levels between 5% and 8%.
2.2 Cold and Frost Damage
Studies show that the freezing point of golden pears is between -2.9°C and -3.1°C. They can tolerate 0°C storage, but if the temperature drops below -5°C during transport, the fruit may freeze. Rapid cooling upon entry into storage can also cause cold injury, such as black heart disease.
2.3 Peel Browning
Golden pears have a crispy peel with high phenolic content and polyphenol oxidase (PPO) activity, making them prone to browning during storage and transportation. Dehydration, membrane damage, and lipid peroxidation contribute to this issue. To minimize browning, consider the following: harvest at the right time to increase maturity, store at low temperatures to reduce moisture loss, apply calcium treatments before or after harvest, use field bagging, package in film bags, and avoid mechanical damage during handling.
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