In article the main modes of storage of apples and pears, and also the loudspeaker of course of physiological processes are given in fruits under various external conditions.
(Termination. Beginning v#47 (266).
Biological basis of a lezhkost of fruits of apples and pears is isyopolzovany conditions of posleuyoborochny ripening. All fruits – it is bodies which finish ontogenetichesky razyovity plants with more or less created reproduktivyony bodies – seeds. If a seed immature, it for svoyoy development has communication smyakotyu. Between them before polyony maturing of seeds proisxodit a mutual exchange of plastic and physiological substances. After maturing of seeds the pulp quickly grows old, as it executed the function.
Intensity of breath of svezheubranny fruits of apples and pears, in particular late grades, throughout long time keeps at one level, except the period of their adaptation to new conditions when it raises. When the seed ripened, that is, there came a fiziologicheyosky maturity of fruits, there is a sharp increase intensivnosti breath. It is the so-called climacteric period after which fruits grow old. Nastuyopleniye climacteric perioda coincides with finding plodami the best consumer properties. At increase of an intenyosivnost of breath fruits of apples and pears don’t have oxygen, and internal fabrics pass them to anaerobny breath therefore the amount of ugleyokisly gas and ethylene which changes activity of enzymes increases. If fruits of apples and pears are stored at a big lack of oxygen (less than 7 %), of fabrics nedookislenny products (etiloyovy alcohol, acetaldegid, acetic and dairy acids) anaerobnogo breath which lead to physiological frustration of a metabolism (dimness, nekrozy, spots) are formed. The allocated alcohol increases permeability of protoplasm. Under wax nayolety in a fruit peel at the end of a hrayoneniye collects farnezen (sikviterpenovy carbohydrates) that causes a hypodermic pobureniye and a dzhonatanovy spottiness.
Fruits of apples and pears, in an osobenyonost small, can fade, poskolku their water-retaining spoyosobnost very low. Therefore sufficient humidity vozduxa and temperature – obligatory under control parameters. At high temperature intensity of breath of fruits of apples and pears increases, and at temperature become higher 40°S than a cage the impractical. Podmorayozhivaniye of fruits leads to an izyomeneniye of componental composition of sugars and proteins, and at a deep promerzaniye – to change of a tseyolostnost of cages and death of a fruit. In a storage time in fruits the content of starch decreases, the content of monosugars, protopectin prevrashhaetsya in soluble pectin, a vsledyostviye of that fruit pulp stanovitsya less firm increases, and at a perezreyovaniye of a cage separate and fruits become mealy. Organiyochesky acids together with sugars take part in all okisyolitelny processes, therefore during the climacteric period a soderyozhaniye them very low. Only hrayoneny at low temperatures and in RGS (adjustable gas srede) provides decrease in a decrease of organic acids.
Apples and pears should be stored in refrigerating chambers on grades with identical extent of maturing. Opozdyvaniye with a laying of fruits after approach of technical ripeness to one days reduces duration of storage for 10-15 days. Throughout all storage time relative humidity of air should be up to standard of 85-90 %. Intensity of evaporation of moisture depends on features sorta (thickness of a kutikulyarny layer and wax), speeds of a current of air.
The high relative vlazhyonost of air at low temperaturax storages and decrease (koyolebaniye) of temperature to a dew-point can cause an otpotevaniye of fruits. Therefore at violation of stability of temperature it is necessary to carry out proyoduktsiya aeration to remove kondensiyorovanny moisture.
Apples of grades of Parmen winter gold, Aport Alma-Atinsky, Alma-Atinyosky winter, Antonovka usual, the Winner, the Athlete, the Rennet sparkling remain at 2 … 4°S, whereas apples of grades Simirenko, Pepin’s Rennet shafranyony, Pepin London, Golden delishes, Uyelsi, Boyken, Rozmayorin white, Kandil Sinop, Sarra Sinop, Delishes – at 1 better… 2°S. Grades of Starking, Mekintosh best of all remain at temperature 0.-2°C. If plody were in a pereyookhlazhdeniye condition, the temperature should be raised gradually: at first to 0°S, then to 1. 2°S. In 10-15 days they take a normalyyony form and taste.
At excess of optimum temperatures at all stages of posleyouborochny processing and storage duration of the period of a hrayoneniye decreases, as fruits of apples and pears ripen quicker. Late cleaned fruits should be stored at lower temperaturax. Immature fruits at low temperatures of storage teryayut ability to maturing and quickly fade, therefore they need to be stored at higher temperaturax.
Temperature fluctuations in predelax a certain mode dopuskayutsya no more than on 0,5°S. At bigger fluctuation fruits of apples and pears become overripe and povrezhdayutsya mushroom diseases. The temperature mode depends also on cultivation conditions: fruits of apples and the pears, grown up in the south, store at temperature, on 1 … 2°S above, than vyrayoshchenny to Polesye or in the severyony Forest-steppe.
Not later, than in a day after cleaning, fruits of apples and pears should be entered into the main mode. If distance to the refrigerator considerable, fruits predvariyotelno cool in day of cleaning with air with temperature 3-4°S.
Apply some modes of storage of fruits of apples and pears: at the lowered temperatures in usual atmospheric conditions, in the refrigerator with the adjustable gayozovy environment (RGS) and in a holodilyyonik with the modifitsiyorovanny gas environment (MGS). If for storage of grades of apples or pears, in particular vyrayoshchenny in the south, are necessary povyshenyony temperatures (3 … 4°S), for decrease in intensity of breath of fruits and development of microflora create the gas environment with miniyomalny amount of oxygen and maximum – carbon dioxide which the hraneyoniya provides udliyoneny durations, that is approach of a fizioyologichesky maturity is extended. As this mode of storage demands considerable materialyyony and power expenses, it apply only to fruits of vysyoshy and first commodity grades.
The RGS mode needs to be applied only to those grades of apples and pears for which rekoyomendatsiya concerning storage in the gas environment are developed. For a bolyyoshinstvo of grades of apples sootnosheyony carbon dioxide and oxygen makes about 5:3. Some grades, for example Rozyomarin white, Kandil Sinop, soxranyayutsya it is good, when the soderyozhaniye of CO2 doesn’t exceed 1 %. Apples for storage in RGS should be cleaned right after approach technical (demountable) zrelosti. Into chambers with RGS them load for 1-2 days. Containers or yashhiki put a continuous stack (without passes). Against a survey window control obyorazets in open boxes place. Apples store till June-July.
In refrigerators boxes stavyat stacks in height to 3 m, leaving distance between them and a ceiling not less than 0,3 m for ventilation. Through each 3-5 m do passes in width of 0,6-0,7 m for production survey. At an isyopolzovaniye of means of a mekhanizayotsiya packages of the boxes placed on pallets or in containers, establish in 4-5 circles. Cardboard boxes with fruits of apples and pears place on pallets with struts. In small chambers boxes or containers razmeshhayut a continuous stack, leaving through each 3-4 boxes ventilyayotsionny intervals of 10-15 cm, and in big chambers leave tsenyotralny pass in width of 1,5 m. Stacks with fruits place at distance of 0,5-0,6 m from walls, vozduxoprovodov and batteries an okhlazhdeyoniya. Placement density at storage in boxes in chambers sostavlyaet 250-350, in kg/sq.m containers 350-400.
For providing uniform temperature on all height kayomer outside of and in stacks carry out air circulation therefore the gas structure of the environment is leveled and ethylene from weight of fruits is removed. In the first month of storage, considering povyyoshenny intensity of breath of fruits, carry every day out 2-3 ventilations by external air, and to the main period of storage – periodically.
For storage of apples it is possible to use the modified gas environment (MGS). The best VMGS for storage are such grades: Simirenko, Sara’s rennet Sinop, Pepin shafranny, Rennet sparkling. Them store in small packages (1-5kg) or turn a film boxes, or put in boxes bags from a film a vmestitelyyonost of 20-30 kg, or use containers spaciousness of 200-300 kg. Fruits in a film razmeshhayut in refrigerators also store in the recommended modes. In such capacities humidity of air always high that provides a good turgor of fruits. However even small decrease temperatury leads to education in them the condensed moisture. Before casing in a film fruits cool Poeyotoma. Thickness of a film of 30-40 microns. The greatest effect of MGS gives at application of big polyethylene capes on 12-16 t of the fruits laid in konyoteyner and combined in height of 3-4 containers. Edges of such capes from below powder with sand. In processe storages watch a soderyozhaniye of carbon dioxide. For storage of fruits konteyyoner from a film with the gazoobmenny window, which sizes 3,7 x 1,3 x 1,2 use also, spaciousness – 600-900kg.
It is best of all to store fruits in RGS in storages where there are sootyovetstvuyushchy for this purpose chambers. Regulate the gas environment preiyomushchestvenno by means of liquid nitrogen with addition of 5-6 % kisloroda. In a storage time umenshaetsya the amount of oxygen also increases amount of ugleyokisly gas. This way of a reguliyorovaniye of the gas environment is most economic.
Good result receive, when the fruits of apples intended for a hrayoneniye process wax with fungicidami. The washed-up and dried-up fruits immerse in a wax emulsion with temperatuyory 30-35 Page. This way is more effective for fruits with a tonyoky thin skin. The same effect reach at storage of the apples wrapped in impregnated vazeyoliny paper which absorbs allocation products thanks to what incidence of fruits of suntan decreases.
Pears of winter grades store as well as apples. Pears can be stored till 8 months, applying sootyovetstvuyushchy to a grade a temperayoturny mode and the gas environment. Such grades of pears as Klapp’s Favourite, the Wood beauty, Bør Bosk, Josephine Mekhelnskaya, the Cure and some other, it is possible to store at temperature-1.-2°S, and other grades – at 0 … 1oS. Before pear realization, as a rule, maintain at 18-20°C if to realize them it is necessary in 10-15 days, and at 14-15°C, if realization term over 15 days.
Relative humidity vozduxa in a storage time of pears podderzhivaetsya at level of 90-95 %. The gas environment for storage of a bolyyoshinstvo of grades of pears the such: ugleyokisly gas of 2-3 %, oxygen of 2-3 %, the rest – nitrogen.
(On magazine materials Real owner).