The maturity of Li Guo (Chinese plum) can be identified by the gradual fading of its green color, revealing the natural color of the variety. Most types of Li Guo have a fine powdery coating on the surface, and the flesh becomes slightly softer as it ripens. In red varieties, the fruit is considered mature when about half of its surface turns red—this is the hard-ripening stage. When 90% of the fruit is red, it enters the semi-soft ripening phase. For yellow varieties, the hard-ripening stage occurs when the outer skin is still green or greenish-yellow, while the semi-soft stage comes when the skin takes on a more yellowish hue.
Harvesting Li Guo at the right time is crucial. Picking too early results in poor flavor, while overripe fruit becomes too soft and unsuitable for long-term storage. Typically, fresh-eating varieties are harvested near full maturity, while processed fruits are picked during the hard-ripening stage.è„†æŽ (brittle plums) are also harvested during this period, and water plums are usually picked three to four days before they fully ripen.
Before exporting or storing, the fruit should be pre-cooled to 4–5°C to maintain quality. To avoid mechanical damage, packaging containers should not be too large—each should hold between 6–10 kg. It's best to cool the fruit quickly using cold water at 0.5–1°C for optimal results.
**Storage Methods:**
1. **Cold Storage:**
The ideal storage temperature is 0–1°C with a humidity level of around 90%. However, storing Li Guo at -1°C for 45–60 days may lead to low-temperature browning, so this temperature should be avoided. Before placing the fruit in storage, the area should be disinfected using formaldehyde or sec-butylamine fumigants to prevent contamination.
2. **Controlled Atmosphere Storage with Plastic Bags:**
A 0.025 mm thick polyethylene film is used to pack the fruit, with each bag containing 5 kg. After sealing, the bags are stored at 0–1°C. This method allows for up to 10 weeks of storage under conditions where oxygen levels range from 1–3% and carbon dioxide levels stay between 5%. This controlled environment helps preserve the fruit’s quality and extends its shelf life.
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