Papaya fruit tree is a fast-growing fruit plant with remarkable economic benefits. Moreover, papaya is rich in nutrients, has a variety of useful chemical components, and has a wide range of uses. It can be sold not only as fresh fruit, but also processed into jam, preserved fruit, beverage, canned food, and even poles. The high medicinal value, and papain in papaya is also widely used in industrial production, so it has a very high economic value. It is cultivated in Guangdong, Guangxi, Fujian, Hainan, Yunnan, Guizhou and Taiwan provinces. However, according to the survey, the loss of papaya after harvest is as high as 40%~93%, so its storage and preservation has attracted people's attention. Papaya Storage Characteristics Papaya is a fruit with a degeneration, and the release of large amounts of ethylene in the fruit cavity is slightly later than the respiration. Once the ethylene begins to appear, the skin begins to color. Then, the amount of ethylene released increases with the coloring area. When about 80% of the pigments are stained, the respiratory volume and the amount of ethylene release peak, and as a result, they rapidly decline and the fruit begins to age. And the papaya ripening period is very short, generally only 3 to 5 days, the winter temperature is lower, the slower after-maturity; In addition, the thin papaya skin, the slight damage will cause the invasion of bacteria. At the same time, light harvesting should be carried out throughout the collection, storage and transportation process to avoid mechanical damage.
The harvested papaya tree generally has only a single trunk. With the increase of the height of the tree, the buds continuously form from low to high, and thus the oldest fruit in the lowest position is the oldest one. Therefore, the position of the fruit on the trunk provides an indicator of relative maturity. Picking of fruit is usually based on changes in the color of the fruit. The most basic picking maturity is the transformation of the fruit from mature green (stretching green) to light green, at which time the color of the entire fruit fades slightly and appears slightly yellow at the top of the fruit. Fruits that are stored and transported long distances should be discolored at the beginning of the fruit or picked between discoloration and 1/4 yellow peel. If picking is too early, the fruit cannot be ripened. When harvesting, if the tree is not tall, the harvester can stand on the ground to collect the fruit if it is enough to get the fruit by hand; if the real position is higher, the harvester should pick it off with a long handle. Harvesting is best done by cutting off the stalk with a sharp blade, which is better than twisting the handle with your hand. Take care to prevent the various mechanical damages by placing the liner in a padded container.
Post-harvest losses and control of papayas due to differences in climate, pests and diseases and human factors make fresh papayas very expensive after harvest. According to reports, generally during the seaborne journey, post-harvest losses of about 10% to 40%, even if the air loss is as high as 5% to 30%. Therefore, papaya producers must pay full attention.
Papaya disease caused by post-harvest disease mainly includes anthrax and peduncle disease. Among them, anthracnose is a postharvest disease that commonly occurs in the papaya-producing areas. The surface of the infected fruit is stained with yellowish white or dark brown spots, water stains, and gradually expands to a diameter of 5~6mm. Lesions subside and sometimes concentric circles appear. The pattern, with many small black spots on it, breaks through the epidermis later, has a red mucus and eventually turns brown, and the decayed part becomes a hard conical patch, causing the disease's germs to usually begin to infect in the early stages of fruit development in the field. However, the pathogen remains dormant until the fruit reaches the stage of respiratory respiration (ie, before the ripening period), and does not start until the infected fruit begins to ripen.
In addition, peduncle disease is one of the most common diseases in the storage of postharvest papaya. Mature fruits begin at the pedicles, appear as gray-black soft rot, and gradually expand to the rot of the whole fruit, causing loss of food value. When the fruit is harvested, pathogenic bacteria invade through the cut fruit stem or through the cracks in the fruit pedicle, and high temperature and high humidity accelerate the development of the disease.
In addition to the above diseases, there are brown spot, dry rot, wet rot, and fruit rot. Since many pathogenic bacteria have been infested when growing in the field, pre-harvest control must be combined with post-harvest sterilization. For Papaya, the best control measure is to spray mancozeb or chlorothalonil frequently during the results, spraying once every 7 to 14 days during the rainy season, and once every 14 to 30 days during the dry season. The entire fruit and flowers should be sprayed. In order to increase the coverage of the drug, surfactants should be added to the drug, and the old leaves and all diseased fruits should be removed at any time. Post-harvest treatment mainly includes hot fruit maceration treatment, steam heat treatment and fumigation treatment. In hot water treatment, papaya is soaked in hot water at 48°C for about 20 minutes, and then it is cooled in flowing water to reduce the incidence of anthrax effectively. Hot water treatment should prevent heat damage caused by improper handling. In addition, combined with waxing after heat treatment can reduce shrinkage during storage; steam treatment is divided into two steps, first the papaya fruit in a temperature of 44 °C, relative humidity of 40% of the room to preheat for 6 to 8 hours, Then use high humidity with relative humidity of 100% and high temperature air of 48°C for 4 hours. Cool cold air circulation immediately after treatment. This method is basically unnecessary because it takes too much time and can easily cause injury. For long-distance land transport and storage of papaya fruits, heat treatment must be used together with a combination of fungicides and fumigation to achieve good storage. The fungicide can be dissolved in 0.1% of Texel; the combination of fumigation and heat treatment of papaya can effectively control the fruit fly. That is, before or after the hot water treatment, the use of ethylene dibromide in 8g/m3 amount of fumigation in the fumigation room papaya fumigation for about 2 hours, such as the first hot water immersion, then in the fumigation after cooling to about 25 °C and then fumigation; After the fumigation is completed and ventilated, heat treatment is performed. In recent years, the use of radiation treatment combined with heat treatment has also been good. It not only kills fruit flies, but also has an inhibitory effect on anthrax and prolongs post-harvest life. This is done by first using hot water at about 48°C for 20 minutes, then cooling in flowing cold water for 20 minutes, and finally with a radiation dose of 750 Gy. If adding 0.08% to 0.10% of fungicide in hot water, the effect is better.
In addition, papaya is also prone to cold damage when the storage temperature is not suitable. Papaya at 5 °C, some varieties even when stored at 10 °C cold symptoms will occur when the fruit can not be properly cooked, pitting of the skin, the pulp can not be normal color, pulp inside the organization of water, resistance to pathogen infection decreased, etc. Reduce product quality and cause economic losses. Therefore, it should be determined according to the different varieties in the cold storage with the appropriate storage temperature, and to minimize temperature fluctuations in storage.
The papayas packaged and transported should be of the same size and have the same maturity and weight of 0.5~1kg. They should be packed in corrugated boxes. Each fruit should be bagged and the fruit pedestal should be filled with paper fiber or wood fiber filler. , and each package should not exceed two layers; bulk transport, you can also use a padded wooden box or a solid bamboo basket packaging. Store at room temperature If it is only temporary temporary storage or near-sale processing, it can be stored at room temperature. The warehouse only requires good ventilation and sanitation. However, operators should pay attention to papaya in the summer because of the high temperature, only 2 to 3 days will be cooked, the winter is relatively longer. Therefore, we should organize sales. Sometimes when ripening is needed, it can be done as follows: In each packing box, put a small amount of calcium carbide with water on the paper bag. The sealed package will not allow ventilation. After 1 or 2 days, the fruit can turn yellow. In addition, it can also be treated with 2 000 mg/l ethephon plus 2 pieces of sodium hydroxide and can be cooked within 24 hours.
Papaya harvested in winter must be equipped with anti-cold facilities if it is to be transported to the north to avoid chilling.
Low-temperature storage, if stored for a long time, should be stored at low temperature. The papayas that are to be soaked in hot water, fumigated or irradiated are transported as soon as possible into a storage at approximately 13°C. At this temperature, papayas can generally be stored for about 2 to 3 weeks. After being moved to room temperature, they can be cooked normally without affecting fruit quality. In addition, attention should be paid to the fact that low-temperature storage of papaya is best suited for harvesting at the ripening stage where yellowing begins, because the fruit is less sensitive to chilling injury at this stage.
The harvested papaya tree generally has only a single trunk. With the increase of the height of the tree, the buds continuously form from low to high, and thus the oldest fruit in the lowest position is the oldest one. Therefore, the position of the fruit on the trunk provides an indicator of relative maturity. Picking of fruit is usually based on changes in the color of the fruit. The most basic picking maturity is the transformation of the fruit from mature green (stretching green) to light green, at which time the color of the entire fruit fades slightly and appears slightly yellow at the top of the fruit. Fruits that are stored and transported long distances should be discolored at the beginning of the fruit or picked between discoloration and 1/4 yellow peel. If picking is too early, the fruit cannot be ripened. When harvesting, if the tree is not tall, the harvester can stand on the ground to collect the fruit if it is enough to get the fruit by hand; if the real position is higher, the harvester should pick it off with a long handle. Harvesting is best done by cutting off the stalk with a sharp blade, which is better than twisting the handle with your hand. Take care to prevent the various mechanical damages by placing the liner in a padded container.
Post-harvest losses and control of papayas due to differences in climate, pests and diseases and human factors make fresh papayas very expensive after harvest. According to reports, generally during the seaborne journey, post-harvest losses of about 10% to 40%, even if the air loss is as high as 5% to 30%. Therefore, papaya producers must pay full attention.
Papaya disease caused by post-harvest disease mainly includes anthrax and peduncle disease. Among them, anthracnose is a postharvest disease that commonly occurs in the papaya-producing areas. The surface of the infected fruit is stained with yellowish white or dark brown spots, water stains, and gradually expands to a diameter of 5~6mm. Lesions subside and sometimes concentric circles appear. The pattern, with many small black spots on it, breaks through the epidermis later, has a red mucus and eventually turns brown, and the decayed part becomes a hard conical patch, causing the disease's germs to usually begin to infect in the early stages of fruit development in the field. However, the pathogen remains dormant until the fruit reaches the stage of respiratory respiration (ie, before the ripening period), and does not start until the infected fruit begins to ripen.
In addition, peduncle disease is one of the most common diseases in the storage of postharvest papaya. Mature fruits begin at the pedicles, appear as gray-black soft rot, and gradually expand to the rot of the whole fruit, causing loss of food value. When the fruit is harvested, pathogenic bacteria invade through the cut fruit stem or through the cracks in the fruit pedicle, and high temperature and high humidity accelerate the development of the disease.
In addition to the above diseases, there are brown spot, dry rot, wet rot, and fruit rot. Since many pathogenic bacteria have been infested when growing in the field, pre-harvest control must be combined with post-harvest sterilization. For Papaya, the best control measure is to spray mancozeb or chlorothalonil frequently during the results, spraying once every 7 to 14 days during the rainy season, and once every 14 to 30 days during the dry season. The entire fruit and flowers should be sprayed. In order to increase the coverage of the drug, surfactants should be added to the drug, and the old leaves and all diseased fruits should be removed at any time. Post-harvest treatment mainly includes hot fruit maceration treatment, steam heat treatment and fumigation treatment. In hot water treatment, papaya is soaked in hot water at 48°C for about 20 minutes, and then it is cooled in flowing water to reduce the incidence of anthrax effectively. Hot water treatment should prevent heat damage caused by improper handling. In addition, combined with waxing after heat treatment can reduce shrinkage during storage; steam treatment is divided into two steps, first the papaya fruit in a temperature of 44 °C, relative humidity of 40% of the room to preheat for 6 to 8 hours, Then use high humidity with relative humidity of 100% and high temperature air of 48°C for 4 hours. Cool cold air circulation immediately after treatment. This method is basically unnecessary because it takes too much time and can easily cause injury. For long-distance land transport and storage of papaya fruits, heat treatment must be used together with a combination of fungicides and fumigation to achieve good storage. The fungicide can be dissolved in 0.1% of Texel; the combination of fumigation and heat treatment of papaya can effectively control the fruit fly. That is, before or after the hot water treatment, the use of ethylene dibromide in 8g/m3 amount of fumigation in the fumigation room papaya fumigation for about 2 hours, such as the first hot water immersion, then in the fumigation after cooling to about 25 °C and then fumigation; After the fumigation is completed and ventilated, heat treatment is performed. In recent years, the use of radiation treatment combined with heat treatment has also been good. It not only kills fruit flies, but also has an inhibitory effect on anthrax and prolongs post-harvest life. This is done by first using hot water at about 48°C for 20 minutes, then cooling in flowing cold water for 20 minutes, and finally with a radiation dose of 750 Gy. If adding 0.08% to 0.10% of fungicide in hot water, the effect is better.
In addition, papaya is also prone to cold damage when the storage temperature is not suitable. Papaya at 5 °C, some varieties even when stored at 10 °C cold symptoms will occur when the fruit can not be properly cooked, pitting of the skin, the pulp can not be normal color, pulp inside the organization of water, resistance to pathogen infection decreased, etc. Reduce product quality and cause economic losses. Therefore, it should be determined according to the different varieties in the cold storage with the appropriate storage temperature, and to minimize temperature fluctuations in storage.
The papayas packaged and transported should be of the same size and have the same maturity and weight of 0.5~1kg. They should be packed in corrugated boxes. Each fruit should be bagged and the fruit pedestal should be filled with paper fiber or wood fiber filler. , and each package should not exceed two layers; bulk transport, you can also use a padded wooden box or a solid bamboo basket packaging. Store at room temperature If it is only temporary temporary storage or near-sale processing, it can be stored at room temperature. The warehouse only requires good ventilation and sanitation. However, operators should pay attention to papaya in the summer because of the high temperature, only 2 to 3 days will be cooked, the winter is relatively longer. Therefore, we should organize sales. Sometimes when ripening is needed, it can be done as follows: In each packing box, put a small amount of calcium carbide with water on the paper bag. The sealed package will not allow ventilation. After 1 or 2 days, the fruit can turn yellow. In addition, it can also be treated with 2 000 mg/l ethephon plus 2 pieces of sodium hydroxide and can be cooked within 24 hours.
Papaya harvested in winter must be equipped with anti-cold facilities if it is to be transported to the north to avoid chilling.
Low-temperature storage, if stored for a long time, should be stored at low temperature. The papayas that are to be soaked in hot water, fumigated or irradiated are transported as soon as possible into a storage at approximately 13°C. At this temperature, papayas can generally be stored for about 2 to 3 weeks. After being moved to room temperature, they can be cooked normally without affecting fruit quality. In addition, attention should be paid to the fact that low-temperature storage of papaya is best suited for harvesting at the ripening stage where yellowing begins, because the fruit is less sensitive to chilling injury at this stage.
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