Carefully harvesting, try to avoid the production of wounds using single fruit packaging, can reduce the spread of germs.
Storage areas and collecting tools should be disinfected with sulphur (10 g/m3) and fumigated for 24 hours, or sprayed with formalin at a ratio of 1:40 to seal disinfection.
After the fruits were treated with fruit, 22.2% of the diphtheria (imiprolazole) emulsifiable concentrates were used for 1000 to 1500 times, or 25% of prochloraz for 500 to 1000 times, or 22.2% of diaspora (ethylimidazole) EC 2000. Diluent, or 40% Shijiale (pyrimidine) suspension 2000 times, dip fruit 1 to 3 minutes.
Improving storage conditions The storage temperature is controlled at 5 to 10°C and the relative humidity is maintained at about 85%.
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