Some varieties of peach are mature in the high temperature season in summer, and their recoverable maturity and edible maturity are achieved at the same time. In addition, the fruit is soft and juicy, and has poor storage resistance. However, there is a great difference in the tolerance between the varieties, and the peaches are the poorest in terms of storage tolerance, and can only be stored for about 1 week, while late-maturing varieties such as peaches, winter peaches, and Qingzhou peaches are more resistant to storage. Peach prone to problems during storage are: over-matured softening, rot caused by germs, and cold injury. The main technical measures adopted in production are as follows: 1 Immediately cool the fruits after harvesting: Immerse the fruit in cold water of 0.5 to 1°C for 30 to 40 minutes or cool with cold air. 2 Preservative treatment: Use Benzlite 10010↑(-6)～100010↑(-6) and 45010↑(-6)～90010↑(-6) dichloronitroaniline to dip fruit. 3 variable temperature treatment: Peach in the storage process using variable temperature treatment, can reduce the incidence of cold injury, thereby extending the peach fruit storage period. 4 Atmosphere storage: Peach is stored under 0.5～0°C and 1% oxygen and 5% carbon dioxide gas, and the effect is good.
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