Mexican scientists found in the anti-mildew research carried out in Chihuahua, the country's main apple producing area, that some starters prevented the rot of apples and provided an effective solution for the long-term preservation of apples during storage.
This apple preservation technology was developed by the young scientist Guadalupe Tebiso. She first discovered in the anti-mildew experiment of yellow apple that there is an epidemic rot pathogen in the soil that is very easy to invade apples that have been hit or have scars, causing the apple to gradually appear rotten. Studies have shown that this weak parasitic fungus from the soil is the "culprit" of apple spoilage.
Terbisu said that she had done such an experiment: Cut the yellow apple into small mouths and sprinkle a starter at the incision. After the apple was stored for 5 weeks, the incision was not only mildewed or rot, but was much smaller than the original. The analysis found that this kind of starter contains some substances that can “fight†with the weak parasitic fungi in the soil, giving the apple an “immune†and guaranteeing that the long-term storage of apples in the cold storage will not degenerate. Reduce the occurrence of decay.
According to statistics, 30% of apples in Mexico each year rotting and deteriorating during cold storage, causing serious economic losses. At present, Mexico uses waxing apples to solve the preservation problem, but this method only plays a role in the short term and cannot fundamentally prevent apple rots from deteriorating. The discovery and application of apple preservatives provide effective solutions for the long-term storage and preservation of apples, which will produce considerable economic benefits.
This apple preservation technology was developed by the young scientist Guadalupe Tebiso. She first discovered in the anti-mildew experiment of yellow apple that there is an epidemic rot pathogen in the soil that is very easy to invade apples that have been hit or have scars, causing the apple to gradually appear rotten. Studies have shown that this weak parasitic fungus from the soil is the "culprit" of apple spoilage.
Terbisu said that she had done such an experiment: Cut the yellow apple into small mouths and sprinkle a starter at the incision. After the apple was stored for 5 weeks, the incision was not only mildewed or rot, but was much smaller than the original. The analysis found that this kind of starter contains some substances that can “fight†with the weak parasitic fungi in the soil, giving the apple an “immune†and guaranteeing that the long-term storage of apples in the cold storage will not degenerate. Reduce the occurrence of decay.
According to statistics, 30% of apples in Mexico each year rotting and deteriorating during cold storage, causing serious economic losses. At present, Mexico uses waxing apples to solve the preservation problem, but this method only plays a role in the short term and cannot fundamentally prevent apple rots from deteriorating. The discovery and application of apple preservatives provide effective solutions for the long-term storage and preservation of apples, which will produce considerable economic benefits.
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