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Black Amber is a precocious, large-fruited black plum variety developed from the cross between Frair and Queen Rose. Currently, it is cultivated in many provinces across the country. Yunhe County is the production area with the largest cultivated area, highest yield, and best fruit quality in Zhejiang Province. The cultivated area exceeds 99000 acres and the annual output is 6,000 tons. The economic benefits are good, and the cultivation area continues to expand. However, due to the high respiration intensity of postharvest fruit, the black amber plum has a rapid after-ripening, and the harvesting period is at midsummer. Therefore, the fruit is extremely resistant to storage and susceptible to microbial infestation, and the rot loss is serious. From 2002 to 2004, we cooperated with the Department of Horticulture of Zhejiang University, and with the support of the Science and Technology Department of Zhejiang Province, we completed the research on the research and development and application of storage technology of black plum (black amber variety), and summarized a set of suitable Storage and preservation technology, after application of the technology for storage for 60 days, the good fruit rate is as high as 98%. 1. Prepare high-quality fruit without pests and diseases before storage. Pay attention to improving the ventilation and light conditions of the tree; strengthen pest control; control nitrogen fertilizer, increase phosphorus, potassium, calcium fertilizer; timely drainage after rain, reduce humidity, reduce the infection of pathogens; timely harvest 2-3 days after sunny day. Do a good job of warehouse disinfection. After the warehouse is cleaned, disinfect it with smoke or spray. Add 10-30 grams of sulphur per cubic meter to the appropriate amount of sawdust, ignite, seal for 24 hours, and then ventilate. Or spray 3 kg of 1% formalin solution per 100 cubic meters of the reservoir and ventilate it after 24 hours of spraying. Or evenly spray with 4% bleach solution and keep it overnight. 2. Harvesting Li Guo in batches without injury at the appropriate time. When the fruit is harvested at nine, the fruit surface begins to have fruit powder. The fruit color, aroma, and taste are all excellent. The best harvest index is fruit hardness of 10.0-10.5 kg/cm2; soluble solids content of 11% or more: fruit surface purple, with fruit powder. Generally divided into 2-3 times harvest. The mature fruit in the early stage has more malformed fruits, wounded fruits, and small fruits, and is generally not used for storage. It is best to select the large, well-balanced person from the second batch to harvest. Harvesting shall be strictly prevented from bumping and stabbing. Apply two fingers to pinch the fruit, minimize contact with the fruit surface, reduce the loss of fruit powder, and remove the fruit with a handle. The collection sequence is from bottom to top and from outside to inside. The picking action should be light, and it must not damage the fruit branches. The fruit should be handled gently. The harvested fruit should be placed under the shade to avoid sunburn. After the harvest, they should be transported to the packaging site in time for pre-cooling. During the handling process, they should be lightly loaded and unloaded. Once in the box, they should not be boxed again to avoid mechanical damage. The weight of each box is no more than 15 kg, and soft, lightweight material liners are used inside the box. 3, timely pre-cooling using pre-cooling warehouse. Li Guo who had been harvested in the field should be shipped to a pre-cooling room that had been completely disinfected and cooled to 0°C on the same day so that the fruit could be quickly cooled down to 0-5°C. After the box is put into the warehouse, it is piled into a stack, and the bottom plate is raised 10-15 centimeters, leaving a gap between the box and the box. Fruits enter the pre-cooling warehouse in batches, and the daily storage volume should not exceed 20% of the total storage capacity in order to quickly reduce the fruit to the required temperature. The pre-cooling time should be 24 hours. 4, the use of special fresh-keeping bags and preservatives grading packaging grading packaging in a specific cold storage, warehouse temperature stable at 5-10 °C. Pre-cooled to about °C fruit grading packaging. During the packaging process, the disabled, inferior, dirt, and over-ripe fruit are sorted out, and the remaining commodities are tierd and freshly packaged according to the single fruit weight. The whole process is done gently, not boxing. Take two fingers and try to reduce the loss of fruit powder. 4.1 Preservation Agents and Preservation Bags The use of special preservatives is a composite preservative that absorbs harmful gases, inhibits breathing, and preserves the skin. The special fresh-keeping bag is a plastic film bag with special additives. The gas in the bag can be exchanged with the outside world to play a good role in the atmosphere adjustment. Because the special fresh-keeping bags have better strength, each bag can store 10-15 kilograms of fruit crystals. In the grading and packing, the special fresh-keeping bag is placed on the inner wall of the outer packing box, and then the fruits of different specifications are sorted and put into the fresh-keeping bag. After the specified weight is reached, the special fresh-keeping agent is placed on the top of the fruit, and the fruit is put every 5 kg. Medicament 1 packet (15 grams). Put a piece of paper between the special fresh-keeping agent and the fruit to prevent the fresh-keeping agent from directly contacting the fruit surface. Place the preservative and immediately tie the bag with a string or rubber band. 4.2 The use of outer packaging boxes for instant access to sales channels of fruit, can be used directly to the finished product packaging box storage box, quantitative packaging, and fully consider the box's ventilation, moisture resistance, pressure resistance. Finished boxes available wooden boxes, plastic boxes and special refrigerated cartons. The wooden box we use is both environmentally friendly and solid. Its dimensions are 465mm, 300mm and 165mm. Each box has a net weight of 9.0-10.0kg. For fruits that need to be stored for a long time (such as more than 7 weeks), they can be stored in plastic transfer boxes. When the fruit is sold, the fresh-keeping bag is opened, the softened fruit and rotted fruit are removed, and the packaged product is promptly brought into the market after being packaged. 5. Strengthen the inspection and store the fruit in the warehouse during the storage period. After graded and packaged, the food is promptly sent to a dedicated cold store for storage and storage. The temperature of the warehouse is controlled at 11°C. Stable storage temperature is one of the keys to the success of black amber plum storage. Attention should be paid to the adjustment of the temperature in different parts of the library to make it balanced and stable, and to prevent the stagnation of the stagnant water caused by the stagnant storage temperature. The top of the fruit box to the ceiling of the freezer to leave 50-80 cm, each fruit box with 120 l20 cm pad height 10-15 cm. The box and the box have air gap through which the air is allowed to pass. Leave a gap of 10 cm between the bowl and the bowl. The distance between the bowl and the cold storage wall should not be less than 10 cm to ensure the free flow of cool air inside the warehouse. At the same time, 50-200 cm wide work lanes are reserved for operation. After the fruit is put into storage, the first is to check the temperature and humidity inside the store; the second is to check the quality of fresh fruit preservation. Store thermometers and hygrometers in different parts of the warehouse. Check the temperature and humidity changes twice a day. The temperature difference in the reservoir is controlled at about 1°C and the humidity is controlled at 85%-95%. The observation box was selected from different parts of the cockroach, and the fruit hardness, flesh color and sugar content were regularly checked. If the flesh was found to be soft (the fruit hardness was less than 8.0 kg/cm2), the flesh became brown (the near-core part first became brown) and the fruit Dehydration and other phenomena should be dealt with promptly to avoid causing major losses. 6. Discussion 6.1 Operational Procedures Large-scale storage and preservation of black amber Lee. Separate pre-cooling, tier-packing and storage must be established to meet the requirements of harvesting, pre-cooling, grading packaging, storage, and storage. Loss of quantity, increase processing volume and reduce costs. If it is a small-batch storage, the following process can be followed: harvesting → grading packaging → pre-cooling open bag → fresh storage → delivery. Precooling and storage can be used together or separately. 6.2 Fresh-keeping bags with 0.025-0.04 mm polyethylene or non-toxic PVC film bags instead of special fresh-keeping bags also have certain preservation effects, but the preservation effect is slightly inferior, manifesting that the pulp has softened and aged phenomena in advance, especially When the temperature of the reservoir is not stable, common membrane walls tend to produce a large amount of water droplets, affecting the appearance of the fruit packaging, and causing mildewing of the fruit. 6.3 Storage and preservation costs The production storage and preservation are relatively low due to large storage capacity. Stored fresh fruits for 30 days per ton for storage, cost of 100 yuan for cold storage, 130 yuan for special preservative, and 70 yuan for special fresh-keeping bags. The total storage cost per ton of fruit is 300 yuan, and the estimated loss of fruit is 3%.