Cellar storage of oranges
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The storage of citrus in the cellar has the characteristics of simple structure, low cost, and good effect. According to the structure of the pit, the storage and the species are different, and the practices in different places are not the same. A general method is now introduced. The common cellar or newly excavated cellar bottom is leveled and cleaned. If the cellar is too dry, it can be watered one month before entering the cellar so that the relative humidity in the cellar can be maintained at 90% to 95%. To prevent pests and diseases, 15 days before entering the cellar, dilute to 600 times with 40% Dimethoate and seal it for about one week. Then use 500ppm carbendazim or thiophanate solution spray, seal sterilization, open ventilation a week later. When entering the cellar, first lay a layer of rice straw 3 to 5 cm thick on the bottom of the cellar, then press the fruit pedestal upwards, the umbilical downwards, the large fruit in the bottom, the small fruit in the way neatly placed along the cellar wall, Arranged in rows. The upper layer of fruit is placed between the two fruits of the lower layer of fruit and is usually placed in 3 to 5 layers. When placed, except in the center of the pit, leaving an open space similar to the area of ​​the pit for human access, a space of about 60 cm in width between the center of the pit and the edge of the pit should be reserved for fruit removal during inspection. In the early period of entering the cellar, the respiration intensity of citrus fruit was still high, the fruit surface was sweating, the temperature and humidity in the cellar increased, and the fruit was easily rot. The cellar opening should be opened to reduce the temperature and humidity in the cellar. As the temperature drops, the cellar is gradually covered, allowing the fruit to gradually adapt to the guest environment. When the skin is dry and the temperature drops below 0°C or below 0°C, the cellar mouth is sealed. In the initial period of entering the cellar, it is necessary to check the cellar once every 5 to 7 days, and every 10 to 15 days after one month. Before each pit, it is necessary to change the air and test the ignition so as to avoid excessive concentration of carbon dioxide in the pits, causing suffocation and accidents. Since carbon dioxide is heavier than oxygen, it generally sinks in the lower part. Therefore, the lighted candle or oil lamp should be placed deeper. During the inspection, the rot and the fruit should be completely removed. During storage, it is necessary to strengthen the management of temperature and humidity. If the temperature and humidity are too high, the ventilation can be adjusted to cover. China Agricultural Network Editor