Harvesting and fresh-keeping Technology of navel Orange

It is the harvest season for navel oranges. If the fruit growers only pay attention to the early management of the orchard and ignore the technology of fruit treatment, fresh-keeping and storage after fruit harvest, it will lead to fruit deterioration, decay, high yield and poor harvest. Pay attention to the harvest technology for postharvest navel orange fruit, generally in 80% of the fruit surface coloring, the fruit is not soft to pick the best. Half a month before harvest, it is not suitable to apply chemical fertilizer and a large amount of water; the picking time is the best in sunny days; fruit pickers should have their fingernails cut flat, because the quality of harvesting technology is directly related to the storability of navel orange fruit, and non-invasive fruit picking is the key to reduce fruit diseases during storage. The fruit should be picked by two-cut method: the first cut should be cut 1 cm away from the pedicel, and the second cut the pedicel flat. When picking, it is necessary to do first outside and then inside, first up and then down, and in the process of picking, light handling, light loading and light unloading. At the same time, diseased, cracked and deformed fruits should be removed to avoid mixing. The postharvest fruit was treated with 2.4-D5000 solution plus methyl topiramate as sterilization and antistaling solution. First put the liquid medicine (2.4murD dissolved in hot water) in a large vat or pool, and then soak the fruit in the solution with bamboo baskets (baskets). After about 30 seconds, you can take out and drain the excess liquid, stack it in a ventilated, dry and cool place, or pile it in a warehouse with a height of 30 to 45 cm, open the window for ventilation, cool and dry naturally, and pack it after 3 to 5 days of pre-storage. The storage and fresh-keeping bags used for packaging and grading navel oranges are colorless transparent high-pressure PVC film bags specially sold in the market. The size of the fruit can be selected according to the size of the fruit, generally using 17 × 13 cm (0.6 silk) and 19 × 15 cm (0.6 min 1.0 silk). After bagging the fruit, tighten the mouth of the bag, and the intersection should be in the navel or pedicle. If diseased or injured fruits are found in packaging, they will be removed; those with water on the fruit surface should be wiped dry and then wrapped. After the fruit is packed, it is packed and stacked or scattered in the warehouse according to the classification group (specification). The height of the bulk pile is 37 to 45 centimeters, and the packing (carton or bamboo basket) can be stacked 5 to 6 layers. If there is no special warehouse, you can choose a bungalow without pesticides and chemical fertilizers with good ventilation. Storage methods 1 to 2 weeks before storage, the warehouse should be disinfected. Commonly used 40% formalin 50 times liquid spray warehouse, or sulfur sealed fumigation for 2 to 3 hours, then ventilated for 2 to 3 days to close the door when there is no smell of medicine. At the initial stage of storage, except for rainy and foggy days, all ventilation doors and windows should be opened day and night to reduce indoor humidity and temperature as soon as possible; the temperature is relatively low before and after December to the Spring Festival, and can be ventilated every 2 to 3 days, generally strengthening cold prevention measures; after the beginning of spring, the reservoir temperature rises, the wind windows should be closed for thermal insulation during the day, and windows should be opened for ventilation and cooling at night and early morning. From March to April, you should pay attention to turning the fruit every 15 days and pick up the rotten fruit. If the amount of fruit is small or only for home consumption, the method of water tank storage, jar storage, pine needle storage, sand storage, kiln storage or hillside storage can also be used after single fruit packaging.