The invention discloses a high-
temperature treatment method for promoting coloring of bagged peaches after picking and keeping
hardness, and belongs to the technical field of treatment of fruits after picking. The method aims to solve the problems of post-harvest
color difference caused by omission of a bag picking link and easy
softening caused by accelerated synthesis of
ethylene in the existing bagged peaches, and avoids the risk of chemical
reagent residues. According to the technical scheme, the method comprises the following steps: pre-treating bagged peach fruits which are 70-80% in maturity after harvesting and are free of damage, continuously treating the bagged peach fruits in a constant-temperature environment with the temperature of 30-35 DEG C and the
relative humidity of 85-90% for 6-9 days, and finally transferring the bagged peach fruits into a low-temperature warehouse with the temperature of 0-2 DEG C for storage for 7-8 days. The core principle is that
ethylene synthesis key
enzyme activity is inhibited through specific high temperature,
ethylene generation is reduced, accumulation of pigments such as
anthocyanin is promoted to improve coloring,
cell wall degradation is slowed down to maintain
hardness, and quality stability is further maintained through subsequent low-temperature storage. The method adopts pure physical temperature regulation and control, is simple and convenient to operate, low in cost and suitable for large-scale popularization, can synchronously improve the appearance color and texture quality of the bagged peaches after being picked, prolongs the storage period and
shelf life, and remarkably improves the commodity value and market competitiveness of the fruits.