news-kiwifruit-may-2022-2 G3 sungold kiwifruit packing 2022年G3陽光金果獼猴桃包裝即將結束

Is there another way of doing this?還有別的辦法嗎？

▲Kiwifruit with yellow heart

As the G3 sungold kiwifruit packing for 2022 comes to a close, there is one area of packing this year that has challenged us more than any other year. That is the amount of explosive fruit we are dealing with at the bin tip. An explosive fruit typically occurs when a fruit stalk withers and then dies, resulting in a lack of nutrient flow to the fruit. This may happen weeks before harvest and the effect is that the fruit ripens and softens but remains in the canopy.

▲Fresh Golden Kiwi Fruit

隨著2022年G3陽光金果獼猴桃包裝即將結束，今年有一個包裝領域對我們的挑戰(zhàn)比其他任何一年都要大。這就是我們在垃圾箱頂部處理的爆炸性水果的數(shù)量。爆炸性果實通常發(fā)生在果梗枯萎然后死亡，導致缺乏養(yǎng)分流向果實時。這可能發(fā)生在收獲前幾周，結果是水果成熟并軟化，但仍留在樹冠中。

▲golden kiwi

Invariably these fruit make their way into a bin. The challenge comes as we tip the bin, and the fruit squashes and explodes contaminating neighbouring fruit with its juice. We then need to stop production to remove what is left of this fruit and the other fruit that has been contaminated with juice. This can be anything from half a tray, to over a tray of fruit. Once the level increases per bin, the trays per bin are compromised. Any remaining juice that we have not been able to remove, goes on to grow Alternaria on that fruit. This presents as a black growth on the surface of the fruit, and if there is an excess of Alterarnia it will need to be removed at coolstore checking time. At over 0.5/bin we start to feel the effect in the productive capacity of the packline. However, as we pack G3 out of the buffer store we are noticing that the explosive fruit are causing far less damage. It appears that holding the fruit at a lower temperature for an extended period of time is resulting in the fruit holding together as it comes out of a bin. We need to explore how we best use the buffer stores to our advantage in this area.

▲redkiwifruit Orchard picking

這些水果總是被扔進箱子。挑戰(zhàn)就在我們把垃圾箱翻過來的時候，水果壓扁并爆炸，用它的果汁污染鄰近的水果。然后，我們需要停止生產，以清除這種水果和其他被果汁污染的水果的殘留物。這可以是任何東西，從半個托盤到一個水果托盤。一旦每個箱子的料位增加，每個箱子的托盤就會受損。任何我們無法去除的剩余汁液都會繼續(xù)在水果上種植鏈格孢菌。這表現(xiàn)為水果表面的黑色生長，如果有過多的Alterarnia，則需要在冷藏庫檢查時清除。超過0.5桶時，我們開始感受到包裝線生產能力的影響。然而，當我們將G3獼猴桃從緩沖倉庫中取出時，我們注意到爆炸性水果造成的損害要小得多。看起來，在較低溫度下長時間保存水果會導致水果從箱子里出來時粘在一起。我們需要探索如何最好地利用緩沖存儲來實現(xiàn)這一領域的優(yōu)勢。

▲redkiwifruit

Despite all of the above, I always find the first challenge, is understanding what is causing the problem. I have spent time with the technical team here at Trevelyan’s looking at very challenging sites versus very good sites. There appears that there are a number of causes of explosive fruit, but research seems to indicate that vines with less stress from PSA, produce less explosive fruit. Hence the need to keep up on PSA protectant sprays especially post-harvest.

▲東紅獼猴桃豐產果園

盡管如此，我總是發(fā)現(xiàn)第一個挑戰(zhàn)是了解問題的根源。我在Trevelyan的技術團隊中花了很多時間來尋找極具挑戰(zhàn)性的網站，而不是非常好的網站。似乎有很多原因導致果實爆炸，但研究似乎表明，葡萄藤受PSA壓力較小，產生的果實爆炸性較小。因此，需要繼續(xù)噴灑獼猴桃潰瘍病保護劑，尤其是在收獲后。

（獼猴桃雄株）

I also find if we all do a little bit, life becomes easier. If we apply PSA protectant sprays and make sure someone is leaning over the bins at picking time pulling out the soft, ripe fruit, then we are prepared in the packhouse and we can pull out those few that have got through.

▲紅心獼猴桃成熟度檢測

我還發(fā)現(xiàn)，如果我們都做一點，生活就會變得更容易。如果我們使用PSA保護劑噴霧，并確保有人在采摘時俯身在箱子上取出柔軟、成熟的水果，那么我們就在包裝室準備好了，我們可以取出那些已經通過的水果。

（獼猴桃花粉）