Harvest and Storage of Chinese Chestnut

Chinese chestnut has been put on the market, and farmers often cause weightlessness, sprouting and serious decay due to improper management during transportation and storage. This paper introduces the harvesting and storage technology of Chinese chestnut for fruit growers' reference.

Timely harvest

During the harvest period, the most early-maturing varieties of Chinese chestnut matured in late August, and the latest varieties matured in late October. Most of the varieties matured in the middle and late September. Harvest should be carried out after the chestnut is fully mature, when the chestnut skin is bright, the water content is low, the content of various nutrients is high, the quality is good, and the chestnut is resistant to storage and transportation.

Timely harvest when the chestnut bud of Chinese chestnut changes from green to yellow and automatically cracks, the nut is brown, and the whole tree has 1 blade and 3 cones, which should not be harvested prematurely. It is best to harvest after several sunny days in a row to avoid rainy days, otherwise it is easy to cause decay.

Treatment before storage

The chestnut just harvested by perspiration and heat dissipation has high temperature, much moisture and high respiratory intensity, so it can not be accumulated in large quantities, otherwise it is easy to cause fever and rot. The cones should be stacked in a high, cool and ventilated place with a height of not more than 1 meter. In order to prevent fever, do not press the cones, nor direct sunlight, it can be covered with weeds and other things, in order to achieve the purpose of cooling and moisturizing. After stacking for about 10 days, take out the chestnut in the chestnut bud, remove the diseases and insect pests, dry it in the shade and dry it for 3 days and then store and transport it.

After fumigation and insecticidal, put the chestnuts indoors and fumigate them with 1.5ml 2kg carbon disulfide every 50 square meters. Pour the carbon disulfide into a shallow container with a large surface area and put it on top of the chestnut bag to spread the gasified carbon disulfide gas to every corner. Close the doors and windows strictly, and seal the gaps between the doors and windows with paper. 1 Murray can kill the pests in 2 days.

Soaking chestnut fruit with 100ppm, 1000ppm and naphthylacetic acid 1000ppm for a long time can inhibit chestnut germination.

Storage Technology of Chinese Chestnut

The stir-frying method lays a layer of straw or sorghum stalks on the cool indoor floor, and then spreads with 7 cm thick fine sand. The temperature of the sand should not be pinched by hand, and then chestnuts and wet sand are added in layers. One layer of chestnut and one layer of sand, the proportion is about one chestnut and two portions of wet sand. The sand is about 80 centimeters thick and is covered with straw. Rice chaff or sawdust can be used instead of wet sand where there is no wet sand, but pay attention to temperature and temperature.

Chestnuts stored and transported at low temperature can be stored in cold storage when the temperature is high after harvest, and then transported to various places after the temperature drops. When put into the cold storage, chestnuts should be packed in wet gunny bags with a temperature of 0 ℃ and a relative humidity of about 90%, with a certain degree of ventilation leading to the damp cold air.