my country is the origin and a major producer of citrus fruits. However, due to outdated management practices and inadequate storage facilities and technologies, farmers often suffer from low prices or fruit spoilage, resulting in a significant reduction in income. Reports indicate that in developed countries, 10% to 30% of fresh fruit is lost due to post-harvest spoilage, while in developing countries lacking refrigeration and storage facilities, the spoilage rate can reach as high as 40% to 50%. Therefore, developing new citrus preservation technologies to reduce post-harvest losses is receiving increasing attention.

During the refrigeration, logistics, and wholesale/retail processes of fruit, ethylene and volatile organic compounds in the storage and transportation environment can accelerate fruit aging and decay, increasing losses. Beijing Huijinzheng Biotechnology has launched a new citrus preservative, "Green Keeper," which boasts advantages such as safety, high efficiency, non-toxicity, and the elimination of the need for waxing or soaking. "Green Keeper" effectively absorbs ethylene and volatile organic compounds in the storage and transportation environment, delaying fruit aging, reducing pathogen infection, lowering the rate of decay during storage and transportation, extending post-harvest shelf life, and helping companies maintain fresh fruit quality, improve management efficiency, and reduce losses.

Apple rust, also known as water rust, has been reported in many northern fruit-growing regions. It primarily affects the Golden Delicious variety, severely reducing fruit quality and economic value. It can also occur in other varieties such as Chiyang, Guoguang, Hongyu, and Yuanshuai.

Apples entering storage should be clean and fresh, without obvious mechanical damage, insect bites, or any visible fungal or bacterial lesions. Mechanically damaged fruit should not exceed 3% when stored at the production site; for fruit entering the sales site, mechanically damaged fruit should not exceed 10%. The bottom of containers used to hold the fruit should be lined with soft material. The fruit should be at least 80% ripe, but not fully ripe when stored.

my country has a wide variety of apple varieties, which can be divided into three categories according to their ripening time: early-maturing, mid-maturing, and late-maturing.
Early-maturing varieties: ripening period is from June to early July. Main varieties include Liaofu, Fushuai, Tianhuangkui, Huangkui, Hongkui, and Fuhuapi. Due to their short growing period, the flesh is not dense enough, resulting in a soft texture and bland taste; they are generally not suitable for storage and are typically not stored.

Bitter pit is an important physiological disorder of apples, also known as bitter rot. It commonly occurs during the ripening and storage periods of apples, primarily affecting the fruit. Symptoms begin to appear when the fruit is nearly ripe and continue to develop during storage. Varieties such as Red Fuji and Guoguang are severely affected.

Apple scab is a physiological disorder that occurs in the middle and later stages of apple storage. Because the apple skin appears scalded when infected, it is also known as brown scald, halo effect, or skin browning. Many varieties are susceptible to this disease. Since the occurrence and spread of scab are closely related to the gas composition of the storage environment, once it occurs, the entire storage area is affected, causing serious losses. Therefore, sufficient attention should be paid to scab during apple storage, and early prevention and control measures should be implemented.

Dangshan crisp pear is one of the most famous and superior pear varieties in China. Originally from Dangshan County, Anhui Province, it is widely cultivated in more than ten provinces and regions, including Anhui, Jiangsu, Henan, Shandong, Shanxi, and Shaanxi, making it one of the most widely cultivated pear varieties in the country. This pear is renowned both domestically and internationally for its large size, small core, bright yellow color, thin skin, juiciness, and sweet, crisp texture. It is one of my country's main export pear varieties.

my country has a wide variety of apple varieties, and their storage tolerance varies considerably. Apple varieties can be classified into three categories based on their maturity: early-maturing, mid-maturing, and late-maturing.

The maturity at harvest has a significant impact on fruit quality and storage life. For short-term storage, the optimal harvest time is approximately 10 days before the fruit's physiological maturity. The optimal harvest maturity for different kiwifruit varieties is as follows: "Qinmei" is harvested approximately 150 days after full bloom; "Yate" approximately 145 days after full bloom; "Hayward" approximately 145 days after full bloom; and "Huayou" approximately 137-145 days after full bloom. The best harvest time is about one week before or after full bloom, resulting in the best post-harvest quality. 1-MCP treatment yields the best results.