Air-conditioning methods suitable for storage of pineapple are commonly used in film bags or sealed with paraffin wax. It is mainly to use pineapple self-breathing to form a low-oxygen, high-carbon dioxide atmosphere, reduce weight loss, postpone the yellowing of fruits, and slow the maturation process. After about one month of storage, it still retains fresh skin, green pedicle, full fruit, and constant meat quality, with good color, aroma, and taste. The specific method is: 1 When pineapple skin color is full green when harvested, after harvesting with 1000ppm 2,4-D sodium salt or 0.2% sodium bisulfite solution dip fruit, dried after selection of good fruit into the lining in the box (basket) Inside the film bag, the bottom of the bag and the inside of the bag are covered with grass paper. After the fruit is full, cover the surface with a layer of straw paper and seal the mouth. 2 When the pineapple is ripe, it shall be harvested without injury. After precooling and cooling, it shall be immersed in the wax liquid which has been melted and cooled until it has condensed. After the small fruit in the upper layer of the pineapple is not taken into the wax liquid, it shall be taken out immediately and the fruit surface shall be sealed evenly. Thin layer of wax. The pineapple treated by one of the above two methods is stored in a room or a warehouse having a temperature of 7 to 10°C and a relative humidity of 85% to 90%.
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