Four Prevention of planting Chinese Chestnut during Storage

Chinese chestnut is afraid of heat, dryness, freezing and dampness. although there are many storage methods, there will be weightlessness, germination and mildew deterioration if there is a little impropriety. Corresponding measures must be taken to reduce the loss and prolong the shelf life.

First, prevent mildew and corruption. The mildew rot of Chinese chestnut is mostly infected by Rhizopus or Mucor, which is related to disease resistance, harvest maturity and environmental conditions. Harvest in time. Chestnut can not be harvested until it is fully ripe, which can enhance its disease resistance. two。 Strengthen ventilation management. Properly lowering the temperature and creating suitable low temperature conditions can weaken the respiration, slow down the metabolism and avoid mildew and deterioration of chestnut fruit. 3. Adding a certain amount of pine needle leaves to sand storage, basket storage and refrigerated bags can inhibit the growth of mold. 4. The rapid cooling of freshly harvested Chinese chestnut to below 5 degrees Celsius can not only avoid the occurrence of mold, reduce mildew, but also prolong the storage life.

Second, prevent weightlessness and air drying. The weightlessness and air drying of Chinese chestnut is mainly caused by the low humidity and high temperature in the storage environment. The prevention method is to increase the humidity of the storage environment and reduce the storage temperature. Such as regular humidification of sand storage, washing fruit with clean water before cold storage, not drying and packing, using film bag packaging, etc. It is also an effective method to increase the relative humidity of the warehouse and reduce the ventilation rate.

Third, prevent sprouting. The conditions for chestnut germination are high humidity and suitable temperature. The measures to prevent chestnut germination are as follows: 1. Pharmaceutical treatment. The germination of Chinese chestnut can be inhibited by soaking the fruit with 0.1% for a long time, or by soaking the fruit with chlorophyllin or naphthylacetic acid. It can also be prevented by applying wax. two。 Salt water treatment. When the chestnut is about to sprout 30 days after harvest, soak it with a mixture of 2% salt and 2% soda for 1 minute, put it into a basket or sack without waiting for the shade to dry, and then put some pine needles to inhibit germination. 3. Carbon dioxide treatment. Before postharvest germination, filling 5% carbon dioxide and 3%-5% nitrogen into the film bag can effectively inhibit chestnut germination.

Fourth, prevent and control insect pests. Chestnut storage is often caused by decay caused by chestnut weevil and other decay. It can be fumigated with 40g / m3 bromine and the treatment time is 3.5g / cu m for 10 hours. Or sealed with 50 mg / L carbon disulfide for 18 hours.