After the chestnut fruit is harvested, if the product temperature is high, it must be distributed in the shade for a week or so to disperse the field heat and reduce the fruit temperature, so as to help prolong the fruit storage period. In order to prevent fruit worms, rots, and sprouts during storage, they must be treated before storage.
Fumigation with methyl bromide can prevent fruit worms in sealed warehouses or plastic tents. The dosage is 40-50g/m3 and the fumigation time is 5-10h. With 0.05% of 2,4-D plus 0.2% thiophanate solution dipped in fruit for 3 minutes, the decay of the fruit during storage can be significantly reduced. The use of 10g dibromotetrachloroethane divided into small packets in a 25kg plastic film bag fumigation, also has a good anti-corrosion effect. Treatment with 1-10Gyr-rays can effectively inhibit mildew and germination.
Chestnut sand is used in many places. Kuandian, Liaoning Province, uses chestnuts immediately after the chestnuts are harvested and is placed in the house. This method is called false burying. Before the soil freezes, the false-buried chestnut is placed in an outdoor dug trench for wintering. The depth of the storage ditch is 80-100cm and the width is 60-80cm. The length depends on the terrain and the storage capacity. First spread 10cm thick sand in the ditch, mix the chestnut and wet sand well and put it in the ditch (ratio of chestnut and sand is 1:2-3). When chestnuts and sand are piled 20cm away from the ditch, The ditch is filled with wet sand and covered with soil. The thickness of the cover soil gradually increases with the temperature drop. To maintain a more ideal burial temperature conditions. In order to maintain a good gas environment in the trenches, the exhaust gas discharged from the fruit during storage is discharged in time. While placing the chestnuts, a bundle of 10cm thick sorghum stalks is erected every 1.5m in the center of the ditch, and the bottom ends of the sorghum The groove is exposed at the top to facilitate the exchange of gas inside and outside the ditch. In addition, a small ditch with a width of 15cm and a depth of about 10cm can be excavated at the bottom of the ditch and filled with gravel, which is beneficial to ventilation and ventilation, and also helps to eliminate infiltration of rainwater. Refrigeration is an ideal storage method for chestnuts. In combination with controlled atmosphere storage, the storage period can be significantly extended. The fruit is packed in 0.05mm plastic film bags, 25kg per bag, and 5 holes of 5mm diameter are punched on both sides of the bag to facilitate ventilation. The bags containing chestnut fruits are loaded into baskets, cartons or wooden boxes and stored at 0°C and relative density of 90%-95%. During sacking, the fruit packed in sacks is sprayed on the outside of the bag every 4-5 days to maintain a certain relative humidity. When sealed and sealed with plastic film, the concentration of oxygen in the environment is controlled at 3%-5% and carbon dioxide is less than 10%. It is necessary to maintain a stable storage temperature as much as possible to prevent a large amount of rot caused by water accumulation in the bag due to temperature fluctuations.
Fumigation with methyl bromide can prevent fruit worms in sealed warehouses or plastic tents. The dosage is 40-50g/m3 and the fumigation time is 5-10h. With 0.05% of 2,4-D plus 0.2% thiophanate solution dipped in fruit for 3 minutes, the decay of the fruit during storage can be significantly reduced. The use of 10g dibromotetrachloroethane divided into small packets in a 25kg plastic film bag fumigation, also has a good anti-corrosion effect. Treatment with 1-10Gyr-rays can effectively inhibit mildew and germination.
Chestnut sand is used in many places. Kuandian, Liaoning Province, uses chestnuts immediately after the chestnuts are harvested and is placed in the house. This method is called false burying. Before the soil freezes, the false-buried chestnut is placed in an outdoor dug trench for wintering. The depth of the storage ditch is 80-100cm and the width is 60-80cm. The length depends on the terrain and the storage capacity. First spread 10cm thick sand in the ditch, mix the chestnut and wet sand well and put it in the ditch (ratio of chestnut and sand is 1:2-3). When chestnuts and sand are piled 20cm away from the ditch, The ditch is filled with wet sand and covered with soil. The thickness of the cover soil gradually increases with the temperature drop. To maintain a more ideal burial temperature conditions. In order to maintain a good gas environment in the trenches, the exhaust gas discharged from the fruit during storage is discharged in time. While placing the chestnuts, a bundle of 10cm thick sorghum stalks is erected every 1.5m in the center of the ditch, and the bottom ends of the sorghum The groove is exposed at the top to facilitate the exchange of gas inside and outside the ditch. In addition, a small ditch with a width of 15cm and a depth of about 10cm can be excavated at the bottom of the ditch and filled with gravel, which is beneficial to ventilation and ventilation, and also helps to eliminate infiltration of rainwater. Refrigeration is an ideal storage method for chestnuts. In combination with controlled atmosphere storage, the storage period can be significantly extended. The fruit is packed in 0.05mm plastic film bags, 25kg per bag, and 5 holes of 5mm diameter are punched on both sides of the bag to facilitate ventilation. The bags containing chestnut fruits are loaded into baskets, cartons or wooden boxes and stored at 0°C and relative density of 90%-95%. During sacking, the fruit packed in sacks is sprayed on the outside of the bag every 4-5 days to maintain a certain relative humidity. When sealed and sealed with plastic film, the concentration of oxygen in the environment is controlled at 3%-5% and carbon dioxide is less than 10%. It is necessary to maintain a stable storage temperature as much as possible to prevent a large amount of rot caused by water accumulation in the bag due to temperature fluctuations.