1. The biggest obstacle to long-term low-temperature storage of plums is chilling injury. After chilling injury, fruit quality decreased and rot increased. In order to reduce chilling injury, intermittent heating was used in this experiment: plums stored at 0℃ were heated at 20℃ or 30℃ every1-5 days 1-2 days. The results showed that intermittent heating could effectively reduce the respiratory intensity, reduce or delay the browning of pulp, help maintain the quality and prolong the storage period. 2. Peaches 1. Storage temperature? The suitable storage temperature of peaches is 0℃~ 1℃, but chilling injury is easy to occur when stored at 0℃ for a long time. At present, there are several methods to control chilling injury. One method is intermittent heating, that is, peaches are stored at -0.5℃ ~ O℃ for 15 days, then heated to 18℃ for 2 days, then stored at low temperature, and so on. Another method is to treat postharvest fruits at two temperatures, first at O℃ for two weeks, and then at 5℃ (in the United States, in order to prevent chilling injury of peaches, the gas concentrations of O: 1% and CO2: 5% were controlled at 0℃, and the temperature of peaches was increased every 3 or 6 weeks during controlled atmosphere storage, and then returned to 0℃, at 0℃. This method is 2 -3 times longer than the general cold storage life). Intermittent heating can reduce the respiratory intensity, ethylene release and chilling injury of peach, and the increase of temperature is also beneficial to the volatilization and metabolism of other harmful gases.

2. Storage environment humidity? When storing peaches, the relative humidity should be controlled within 90%-95%. The humidity is too high, which is easy to cause rot and aggravate the symptoms of chilling injury; If the humidity is too low, it will cause excessive water loss and weightlessness, which will affect the goods and cause undue economic losses.

3. Gas composition? Under the condition of modified atmosphere with O2 concentration of 65438 0% and CO2 concentration of 5% (under the same temperature and humidity), the storage period of peaches can be doubled. 3. Apricot storage in ice room is a traditional way to store apricots for a long time by using the ice collected in winter or artificial watering in northern China to naturally freeze, absorb the heat in the cellar, reduce the temperature of the fruit. The igloo is a brick-wood structure, underground, with a depth of 3.5-4.5 meters and a width of 6-8 meters. The length depends on the storage capacity and terrain, generally 20-25m. The surrounding cellar walls should achieve good thermal insulation performance, with small windows at the top for ventilation and drainage wells at the bottom.

Put apricots in boxes or baskets, and put them in an ice room. There are ice troughs at the bottom of the ice room and around the cellar, and there is an ice bottom of 0.3-0.6m at the bottom. The boxes or baskets are stacked in sequence with a spacing of 6- 10cm, and the gaps are filled with crushed ice. After stacking 6-7 layers, cover with 0.6- 1.0m ice, and cover the surface with straw.