A new comprehensive preservation method effectively prolongs the shelf life of plums

Associate Professor Bi Xiufang from the Fruit and Vegetable Preservation and Deep Processing Team of the School of Food and Bioengineering, Xihua University recently published a research paper on Postharvest Biology and Technology

It is understood that the crisp red plums are mainly matured and marketed around September each year, when the temperature is high and rainy, and the fruit rots seriously

Postharvest processing and packaging methods for plum storage have been extensively studied, including modified atmosphere packaging (MAP), edible coatings, refrigeration, and chemical agents such as nitric oxide, salicylic acid, and chlorine dioxide

MAP can prevent or delay fruit aging and related physiological changes, and achieve the purpose of extending the storage period of various fruits and vegetables

The results showed that, compared with untreated plums, the shelf life of plums treated with NT+1-MCP+MAP was prolonged from 80 days to 120 days at 4°C, and from 12 days at 25°C.