Ya pear black heart disease is the physiological disease that occurs during the storage of Ya pear, and Ya pear can be infected after being stored in a cold storage at 0°C for 30-50 days. At the beginning of the lesion, brown plaques can be found outside the core of the fruit, and then gradually spread to the entire fruit core. In severe cases, undefined browning occurs in the pulp, and the flavor deteriorates, which greatly affects the time and quality of Yali pears' preservation.
First, the cause
1. Pre-storage temperature is too low (0 °C ~ 5 °C) will cause cold damage, the occurrence of chilling injury browning.
The body> 2. Fruits are stored in unsuitable conditions for a long time after harvest, so that the fruits begin to age in the early stage of storage, or the temperature during storage is too high, the humidity is too low, and the water loss of the fruits is severe, which can cause the late storage period. Ageing black heart occurs.
3. Excessive application of nitrogen fertilizer before fruit harvest, lack of calcium, phosphate fertilizer, will cause calcium deficiency type black heart disease in the late storage.
4. If the concentration of carbon dioxide exceeds 2% during storage, black pear disease will also occur.
Second, control methods
1. Control the application amount of nitrogen fertilizer in the late stage of fruit growth and increase calcium and phosphate fertilizers. During the growth period, 500 times liquid ammoniacal calcium aqua regia can be sprayed on the fruit every other week or continuously sprayed with 0.2% to 0.3% calcium nitrate and potassium dihydrogen phosphate solution for 3 to 4 times.
2. After harvesting the fruit, the fruit is first soaked with 2% to 4% calcium chloride for 5 minutes, which has a good control effect.
3. Should be stored in time after harvest to reduce the fruit's respiratory intensity and delay fruit senescence. Slow cooling is used to prevent chilled black heart disease. After the fruit is stored, it is first pre-cooled at 7°C to 10°C for 7 to 10 days, then at 1°C every 3 days, then at 0°C after 20 to 30 days, then stored for a long period of time, and the concentration of carbon dioxide is controlled. Enhance the ventilation of the storage and reduce the concentration of carbon dioxide in the storage environment to less than 1%.
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