Grapefruit (West Machine) harvesting method and how to store it?

Grapefruit (West Machine) harvesting method and how to store it? Please give a detailed introduction to grapefruit harvest can refer to the following methods: grapefruit harvest can be based on fruit maturity to determine the appropriate harvest time. The harvest time of grapefruit varies greatly due to the difference of climatic conditions in different cultivation areas, especially the difference of air temperature. The same variety can reach the harvest standard in the tropics in October, while in the middle subtropics, the lowest quality standard may not be reached until April of the following year. The harvest standard of storage fruit is that the pericarp turns yellow and juice bubbles are enlarged. The suitable harvest time can also be determined according to the fruit maturity. The harvest time of grapefruit varies greatly due to the difference of climatic conditions in different cultivation areas, especially the difference of air temperature. The same variety can reach the harvest standard in the tropics in October, while in the middle subtropics, the lowest quality standard may not be reached until April of the following year. The harvest standard of the fruit for storage is that the pericarp turns yellow with 2 bumps and 3 turns yellow, and the juice bubbles become fat and full, but the fruit has not yet softened. Therefore, when planting pond grapefruit in different climatic areas, the suitable harvest time of different varieties should be determined according to the main indexes to measure the maturity of grapefruit. The harvested and stored fruits were harvested in late November and finished in mid-December at the latest. Avoid injury during harvest, ventilate and lose water for 2 or 3 days after harvest, put on a 0.03 mm thick plastic bag, pack it immediately, store it in a cool and ventilated place and ship it one after another, and store it until April at the latest. Precooling may be harmful to precocious grapefruit and can cause serious damage to the peel. Avoid water cooling, as water cooling may increase pericarp damage. Grapefruit storage can refer to the following method: before storage, 20%-40% high carbon dioxide treatment of grapefruit can inhibit the chilling injury during 0 ℃ storage. It can also be treated with 20% carbon dioxide for 14 days to reduce the sunken rate of grapefruit peel stored at 4.5 ℃ for 8 and 12 weeks. Single fruit packaging of grapefruit with shrink film can also reduce chilling injury. Coating with vegetable oil or vegetable oil-water emulsifier can significantly delay the occurrence of chilling injury during storage at 3 ℃ and reduce the symptoms of chilling injury. The grapefruit was packaged in a single fruit during the 34.5 ℃ treatment, and the fruits waxed or kept at 95% relative humidity had significantly less penicillium rot than those treated at low humidity during the subsequent cold storage. The chilling injury of freshly harvested grapefruit during storage at 17 ℃ for 5 days could be reduced after 0 ℃ storage. Grapefruit treated with 43 ℃ saturated steam for 25 minutes could kill all the Caribbean fruit fly larvae that invaded the fruit. Sometimes the peel needs to be turned green, and the condition is 28030 ℃, 900.96% relative humidity, adding 1mg / L ethylene indoors, the treatment time is 1mg / L for 3 days, and the green will fade naturally during storage. Click to get more pomelo planting techniques click to get more fruit planting techniques