Chestnut storage four defenses
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Chestnut is afraid of heat, fear of dryness, fear of freezing, and fear of wetness. Although there are many storage methods, there will be weightlessness, germination, and mildew and deterioration. If chestnuts are stored, measures must be taken to reduce the loss and extend preservation. period. 1. Mildew-resistant, rotten and corrupted chestnuts are mostly infected by black rhizopus or mucormycosis. They are related to the disease resistance, maturity of harvesting and environmental conditions of the varieties. The preventive measures are: 1. Harvested in time. Harvesting after full maturity can enhance its disease resistance. 2. Strengthen ventilation management To properly lower the temperature and create suitable low-temperature conditions can reduce the chestnut fruit's respiration and metabolism, thus avoiding the deterioration of the mold. 3. When sand storage, basket storage and cold storage are carried out, adding a certain amount of pine needles in the bag can inhibit mold growth. 4. Rapidly cool the newly harvested chestnut to below 5°C, not only to avoid mold breeding, to reduce mildew, but also to extend the storage period. Second, the weightlessness of dried chestnut weightlessness air dry is mainly due to the storage environment is too low humidity, high temperature caused by the prevention approach is to increase the humidity of the storage environment, reduce the storage temperature. Specifically, the sand is regularly humidified; cold storage is hidden Before washing with fresh water, do not dry packing or using film bags, etc.. Increase the relative humidity of the warehouse, reduce ventilation is also an effective method. Third, to prevent sprouting chestnut germination conditions are higher humidity and suitable temperature, to prevent their germination measures are: 1. The use of 0.1% longer than the drug treatment, Qingshousu or naphthalene acid dipping fruit, can inhibit the chestnut germination. Can be prevented by waxing. 2. Saltwater treatment When chestnuts are about to germinate 30-50 days after harvesting, they should be soaked with a mixture of 2% salt and 2% soda ash for 1 minute. After being dried, they should be packed into baskets or sacks and then put in some pine needles to prevent germination. 3. Carbon dioxide treatment Before germination, the film bag is filled with 5% carbon dioxide and 3%-5% nitrogen gas mixture, which can effectively inhibit the sprouting of chestnut fruit. IV. Prevention of insect damage Chestnuts are often rotted due to gallnut weevil injury during storage. The available methyl bromide is fumigated at 40-60 g/m3 for a treatment time of 3.5 to 10 hours; or 50 ml of carbon disulphide for airtight treatment per cubic meter. 18 -24 hours.