The most suitable storage temperature of kiwifruit is 0 ℃, the relative humidity is 90% ~ 95%, and the temperature cannot be lower than - 2 ℃, so as to avoid freezing damage and physiological disorder. The fruits should be precooled quickly and stored in the warehouse in time after harvest.

It is difficult to completely ease and stabilize the respiratory intensity of newly harvested kiwifruit after warehousing. At this time, various effective precooling methods should be taken in time to quickly suppress the generation of respiratory heat and reduce respiratory loss, so as to facilitate the maintenance of nutrients and prolong the fruit preservation period. It is necessary to fully cool down, strengthen ventilation, keep the storage temperature at - 1 ℃ - 1 ℃, stabilize the fruit temperature at - 0.5 ℃ - 0 ℃ within 24 hours, and when the dew disappears, pack the fruit in bags (polyethylene plastic bags with a thickness of about 0.04mm). The amount of fruit should not damage the fruit at the bottom of the upper layer box. Put a small bag of special preservative on the top of each bag and stack it after binding. Pay attention to leaving enough ventilation channels

Commonly used at home: kiwi fruit is suitable for low temperature preservation. It is rich in nutrition and has the highest vitamin C content, but its characteristics are "soft in seven days, rotten in ten days, and half bad in half a month". It is suitable to be stored in a refrigerator at - 0.5 ~ 0 ° C, and kiwi fruit cannot be stored with apples and pears, because apples and pears are easy to release ethylene, which will accelerate the ripening and decay of the flesh.

The suitable post ripening temperature of mango is 21 ℃ ~ 24 ℃. It is difficult to get good results above or below this range. If the temperature exceeds this range, the flavor of the ripened fruits will be abnormal. If the temperature is lower than 15.6 ℃ ~ 18.3 ℃, the fruits can also have good coloring. However, the pulp has sour taste, and it needs to be put under the temperature of 21 ℃ ~ 24 ℃ for 2 ~ 3 days to increase the sweetness and improve the quality.

1. Coating and storage method

Mango is a respiratory peak fruit. Under the appropriate conditions (25 ℃± 2 ℃, 85 ℃± 5% RH), it will mature after harvest in 6-8 days. In addition, mango is vulnerable to fungi, bacteria, anthrax and Drosophila Using BP biofilm preservative to preserve mangoes, the effective storage period of commercial fruits can reach 18 days under normal temperature (30 ℃). If conditions permit, the storage time is estimated to reach about 1 month under low temperature (15 ℃). If it is used to preserve late mature varieties (mature in mid August), such as Baiyou No. 21 Mang, kaitemang, GUIRE 82, etc., it can also realize the off-season sales of mangoes, which will improve the economic benefits of mango production and increase the income of fruit farmers, This will play an important role.

2. Controlled atmosphere storage method

CA storage of mangoes varies with varieties. For example, RAD mangoes in Thailand are stored for 25d under the conditions of 4% CO2 and 6% O2, 13 ° C and 94% RH. Through the comprehensive analysis of its weight loss, hardness, color, P (H), titratable acid, total solids and sensory evaluation, it was concluded that this condition was the best CA storage condition for rad mango. Controlled atmosphere storage effectively inhibited the respiratory metabolism and post ripening process of mango, and prolonged the storage life of mango. Controlled atmosphere storage significantly reduced the loss of VC, reducing sugar and total acid content in mango fruit, reduced the incidence rate during storage and improved the storage quality of mango. Egg mango fruit is stored at 10-11 ℃ for 40-50 days under controlled atmosphere. After a certain shelf time, the fruit flavor is almost the same as that of natural ripening fruit at normal temperature

Home common save:

1. When storing mangoes, try to keep the ambient air fresh and pay attention to ventilation to avoid accelerating the decay of mangoes. The mango should be placed with one end of the stem facing down and standing, so as to avoid black spots.

2. Mango is a tropical fruit, which is sensitive to low temperature. During storage, it should be noted that the temperature should not be too high or too low. If the temperature is too low, cold damage will occur. If the temperature is too high, it will accelerate decay. Generally, 12-13 ℃ is suitable