Black heart disease is the physiological disease that occurs during the storage of Yali pear. Ya pear can be infected after being stored in a cold wind storage at 0°C for 30-50 days. In the initial stage of the lesion, brown plaques can be found on the core of the fruit and gradually spread to the entire fruit. In severe cases, the brown portion of the flesh may also have undefined browning. The flavor deteriorates. Generally, there is no apparent reaction to the appearance of the fruit, but it is extremely large. It affected the time and quality of Yali's storage and freshness.
There are four main causes of Yam's black heart disease: First, cold damage caused by low temperature (0-5°C) in the early storage period, and cold-induced browning of the fruit and heart. Second, the fruit is stored in unsuitable environment for a long time after harvest, which causes the fruit to begin to age in the early stage of storage, or the temperature during the storage process is too high and the humidity is too low, which causes severe water loss in the fruit, which can cause aging during storage. Black heart. The third is excessive application of nitrogen fertilizer before fruit harvest, lack of calcium, phosphate fertilizer, resulting in the late storage of calcium deficiency type black heart. Fourth, carbon dioxide concentration in the storage process exceeds 2%, and black heart disease will also occur. Its prevention and treatment of Yam's black heart disease is:
1. To control the application amount of nitrogen fertilizer in the later period of fruit growth, pay attention to the increase of calcium and phosphorus fertilizers. During the growth period, 0.2%-0.3% of calcium nitrate can be sprayed on the fruit for 3-4 times.
2. After harvesting, the fruit was first soaked with 2% to 4% calcium chloride for 5 minutes, which had a good control effect.
3. After harvesting, it should be stored in time to reduce the respiration intensity of fruits and delay the senescence of the fruits. The method of slow cooling is adopted to prevent the occurrence of chilled black heart disease. After the fruit is stored, it is first pre-cooled at 7-10°C for 7-10 days, then lowered at 1°C every 3 days, then reduced to 0°C after 20-30 days, then stored for a long time, and the concentration of carbon dioxide is controlled. Strengthen the ventilation of the storage and reduce the concentration of carbon dioxide in the storage environment to less than 1%.
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