1. Storerooms and utensils disinfection The cold storage dropped to -2°C 2 days before the fruit was put into storage. CT-efficient warehouse disinfectant belongs to the smoke agent and has the characteristics of good bactericidal effect, non-toxicity, small corrosion to metal, convenient operation and safety, etc. It has been used in a large number of applications in production. 2. Collect and harvest fruits that are fully mature, full, free of pests and mechanical damage. 3. Heat treatment The harvested chestnuts or chestnuts should be heat treated as soon as possible. In case of refrigerating conditions, the harvested chestnuts and chestnuts can be directly placed in a cold room; in the absence of refrigerating conditions, shaded and ventilated areas should be selected, and the chestnut and cherries should be spread out, with a thickness of 20 to 30 centimeters, once per day, Let it sweat automatically for 2 to 3 days, remove the chestnut fruit from the chestnut as soon as possible, and avoid long-term storage. Shelved and picked chestnuts are stored. 4. Selection and Preservation Treatment Chestnuts with pests, diseases, and developmental deficiencies are easily rotted during storage. Therefore, this part of chestnuts must be eaten before storage. This process can be carried out simultaneously with the preservation process. The specific operation method is to dilute the liquid preservation agent of CT-chestnut by 30 times. After mixing, pour the chestnut into the liquid for 15 minutes. 5.Pre-cooling remove the floating chestnut fruit and put the chestnut fruit into storage for pre-cooling. When the pre-cooling is about to end, smoke with CT-fruit and vegetable smoker, the dosage is 10g/m3, fumigation 4 hour. Bagging, palletizing storage. 6. Packaging Bags The bags used for chestnut storage may be sacks lined with 0.03 mm thick PE or PV film bags. However, the film bag is required to make 4 to 8 round holes of 0.5 to 1 cm in diameter. Or use double sack packaging. 7. The height of code pallets is not easy to exceed 7 layers. A partition should be used between the layers to facilitate ventilation. 8. Temperature and humidity management during storage During the storage, the storage temperature should be controlled at -2°C to spray water on the sack surface every 7 days to ensure the freshness of the chestnut. The warehouse is often ventilated, once a day early, once a week later. 9. If there is no ventilated partition between the sacks and the sacks, it should be poured every 7 days to prevent the whole chestnut from harm.
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