Chestnut storage method
Chestnut is afraid of heat, fear of dryness, fear of freezing, and fear of wetness. Although there are many storage methods, slight weight loss, germination and mildew deterioration will occur. Relevant measures must be taken to reduce losses as much as possible and extend the shelf life to increase income.
1. Mildew-resistant, rotten and corrupted chestnuts are mostly infected by black rhizopus or mucormycosis, and are related to the disease resistance, maturity of harvesting, and environmental conditions of the varieties. Preventive measures include:
1. Reasonably arrange the harvest time so that the chestnuts are fully matured, so that it can enhance its disease resistance.
2. Dip fruit with 50 μl/liter 2,4-D plus 0.2% thiophanate-methyl for 3 minutes to prevent mildew.
3. Strengthen ventilation management. Properly lowering the temperature and creating suitable conditions of low humidity can reduce the chestnut fruit's respiration and delay the metabolism, thus avoiding the purpose of mildew and spoilage.
4. Adding a certain amount of pine needles in sand traps, basket racks, and refrigerator bags will have a good inhibitory effect on mold.
5. Rapidly cool the newly harvested chestnuts so that chestnuts fall below 5°C. Not only can molds be avoided, mildew can be reduced, but also the storage period can be extended.
Second, prevention of weightlessness dried chestnut weightless air-dried is mainly due to the storage environment is too low humidity caused by high temperatures. The prevention method is to increase the humidity in the storage environment and reduce the storage temperature. For example, regular humidification of sand reservoirs, washing with cold water before cold storage, air-drying, or film bag packaging. Increasing the relative humidity of the warehouse and reducing the ventilation volume is also an effective method.
Third, to prevent germination chestnut germination conditions are higher humidity, suitable temperature. Measures to prevent their germination include:
1. Pharmaceutical treatment. Using 0.1% longer than the time, or Qingshui or indole acetic acid dip fruit, can inhibit chestnut germination. It can also be prevented by waxing.
2. Saline treatment. When chestnuts are about to germinate for 30 to 50 days, they are soaked in a mixed solution of 2% salt and 2% soda ash for about 1 minute. They are put into baskets or sacks before they are dried, and then put in some pine needles to suppress germination.
3. Carbon dioxide treatment. Before or after germination, filling the film bag with 5% of carbon dioxide and 3 to 5% of nitrogen is also an effective way to suppress sprouting of chestnuts.
Fourth, pest control Chestnut storage often caused by chestnut weevil and other rot caused by decay. This can be used 40-60 g/m3 of methyl bromide fumigation, processing time 3.5 to 10 hours. In addition, a good insecticidal effect can also be obtained by hermetically treating with 50 mg/L carbon disulfide for 18 to 24 hours. Responsible editor: Zheng Kai Information source: Jiangxi Information Network of Agricultural Information Officer: Provided by Ding Shangyong, Bureau of Township Enterprises, Sichuan Province
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