Key points of kiwifruit storage

If there is a pre-cooling room, it can be given 0.75 liters per second? The fruit temperature of 25 ℃-30 ℃ will be reduced to 3 ℃-4 ℃ after 8-10 hours of cold air flow, and then transported to the cold storage. If there is no pre-cooling facility, the fruit can be placed in a cool and ventilated place, pre-cooled for one night, sent to the cold storage in the early morning of the second day, and then reduced to the appropriate storage temperature after 24 hours. Temperature and humidity control the optimum air relative humidity of refrigerated fruit is 90% Mel 95%, and the storage temperature is not lower than-1.5 ℃ to avoid freezing damage. The storage fruit is packed in bamboo and wooden boxes with a height of 2-4 layers and a width of 1.5-2 meters. The sidewalk is 1.5 meters wide between the two rows of stacking yards. Refrigerated fruits are forbidden to be filled with airtight plastic (11340, 15.00, 15.00, 0.13%) film or bag. The cold storage is usually ventilated once every 3-5 days, and the concentration of carbon dioxide in the cold storage is maintained at 50%, and the concentration of oxygen is kept below 1.5%. Using sponge brick to absorb enough potassium permanganate solution and disperse it in cold storage can remove part of ethylene and prolong the storage life to a certain extent. Soak the fruits in 0.2% sodium alginate solution for 5 minutes, drain and pack them in polyethylene bags of 1 kg each; Jing 2B (diluted at 1:20) plus 200mg / kg 2.4-D and 50mg / kg methyl topiramate, 250mg / kg carbendazim can also be used instead of methyl thiophanate.