1. Timely harvest, the iodinated starch index is about 80% is the best period
The harvesting period of apple has a great influence on the storage quality. The harvesting is too early, the appearance and color of the fruit are not good, and it is prone to tiger skin disease, bitter pox disease, brown heart disease, carbon dioxide damage and water loss and wilting. In the evening, the fruit is prone to aging during storage, and the flesh is wadding and browning, causing spot disease, water heart disease, wet brown disease of the flesh and decay. In general, early-maturing varieties are generally harvested about 100 days after the flowering period, medium-maturing varieties are in the 101-140 days, and late-maturing varieties are harvested in the days of 141-175 days. In addition, the harvesting period should be determined according to the length of the storage period. For short-term storage or cold storage, it can be harvested later, and the fruits with longer storage period or modified atmosphere storage should be harvested as early as possible.
2. Pre-cooling in time, timely storage in
The freshly picked apple, with field heat, must be pre-cooled for 1-2 days in a cool place. When the apple is put into storage, the temperature should drop below 2 °C. When the outside temperature of the library is lower than the internal temperature of the library after the zero point at night, the storage door and the ventilation window are opened to allow cold air to enter the storage.
3. Grading storage, waxing before filming (film coating) and commercial packaging
When grading, the damaged fruit, diseased fruit, deformed fruit, oversized fruit and other unsatisfactory fruits must be strictly removed; rationalized packaging can better reflect the commerciality of the fruit.
4. prevent long-term stacking produce crushed
In order to prevent long-term stacking, the lower layer of fruit will be crushed. Generally, the long-term stacking height of apple bare fruit should be less than or equal to 1 meter, and the height of carton packaging should be less than 2 meters.
5. Beware of the disease during storage
The diseases that occur during storage of apples can be divided into two categories: physiological diseases and fungal diseases. The former is caused by growth or storage conditions or lack of certain minerals, while the latter is caused by latent infection or postharvest of microorganisms. Caused by wound infection, this is an important factor affecting the long-term storage of apples. Effective prevention and control of these two types of diseases plays an important role in the preservation and appreciation of apples.
6. Apple's late storage management and precautions
6.1 Temperature Control
For most apple varieties, the storage temperature is -1 to 0 °C. The ideal temperature for controlled atmosphere storage should be 0.5 to 1 °C higher than the normal storage temperature. Red jade, Xu and other varieties are suitable for storage at 2-4 °C.
6.2 Humidity Control
Storage of apples at room temperature is generally suitable for air humidity of 85%-90%. When the moisture of the fruit cells in the late storage period is insufficient, the water can be sprinkled on the ground or placed in the bowl.
6.3 Control of gas composition
When the storage temperature is 0 to 2 ° C, the carbon dioxide content is 3% to 5%, and the oxygen content is 2% to 4%.
6.4 Ethylene Control
Ethylene has ripening effect on fruits. Generally, in addition to reducing the oxygen concentration in the storage environment and increasing the concentration of carbon dioxide, the adsorption method of activated carbon, brominated activated carbon and potassium permanganate can be used to reduce the ethylene content in the storage environment.
7. gently, beware bump hurt
Apples receive storage from the harvest, generally through a series of operations such as harvesting, grading, packaging, transportation, etc. If a little negligence, Apple will inevitably suffer from stab wounds, bruises, bruises, falls and other injuries. The damaged fruit not only reduces the quality of the product, but also the fruit will decay and deteriorate quickly, and the storage period will be shortened. Therefore, in the harvesting, grading, packaging and other aspects of the fruit, it should be handled with care, to minimize or avoid mechanical damage.
8. Check the fruit quality at the right time
Because the management of ditch, kiln and cold storage is relatively extensive, it is necessary to check the quality of the fruit at any time to avoid unnecessary losses.
9. After the release of Apple, the management of
When all the apples are out, clean the inside of the bowl, seal the whistle, vent window, spray disinfection with 50-100 times formalin solution, and then seal the door. Or sulphur fumigation by placing some hay or sawdust at regular intervals in the sputum, then igniting the sulphur powder and closing the sputum.
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