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Apple put a good six off
First, to master the storage should be appropriate General storage should be controlled in the total output of about 1/3, should be used as a standard storage. With this storage, the selling price can be increased. If it is higher than this storage, there is a chance of rotting. Before the storage of fruits, the local production and storage should be carefully investigated. If the storage capacity is greater than 1/3 of the total production, the storage capacity can be reduced. Because of the limited time available for storing fruit, there is a conflict with the market for fruit trees. Coupled with the Spring Festival, people's consumption of apples has been drastically reduced. According to the characteristics of many years of sales, the total sales volume at this stage does not exceed 30% of the total output of the previous year. This point of fruit farmers should grasp the good, in order to facilitate the production of fruit production efficiency. We should learn lessons from 1996's Liquan County in Shaanxi Province, Xifeng City in Gansu Province in 1997, and Gansu County in Gansu Province in 1999. We must avoid blindly chaos. Second, persist in good fruit into the current Apple market performance is the most unsalable, but the characteristics of good sales, into the storage of fruit also adapt to this feature, only good fruit, only the market, so when the death should adhere to Good fruit storage, in order to improve the storage effect. In addition, the pests and fruits must be removed before the fruit is stored, and the fruit should be stored in order to prevent loss of rotten fruit. Third, the preparation of fruit into the storage to do a good job 1, the fruit cell disinfection: For the old cellar fruit has been stored, in the storage of fruit before cleaning and disinfection to reduce the spread of germs, usually sulfur fumigation (per 1 The cubic meter is sulphur 10g) or evenly sprayed with 1% formalin solution, then sealed for two days, and then used for ventilation. The ground can be sprayed with lime to disinfect. 2. Fruit pre-cooling: Fruits that have just been harvested have a strong respiration effect, giving off more calories, and the fruit is accompanied by a field heat, so that the fruit temperature is higher than the temperature, the fruits can be kept in a cool place overnight, and the night temperature can be used to reduce the fruit temperature. When the fruit temperature is close to the cellar temperature, it will be stored and the storage effect will be improved. Fourth, careful management after storage 1, temperature management: apple storage temperature is -1 ~ 0 °C high temperature, high respiration, nutrient consumption, storage life is short, not storage, and therefore in the fruit before entering the kiln and During the later period of storage, care should be taken to reduce the temperature during nighttime ventilation to prolong the storage time, and ventilation should be conducted every morning when the temperature is low. 2. Humidity management: The relative humidity of apples during storage should be around 85 to 90%. Higher humidity can reduce fruit moisture evaporation, reduce loss, and maintain a fresh and full state. 3, gas management: mainly to reduce the concentration of oxygen in the environment to inhibit the respiration, control of microbial activity, so that Apple crisp, color retention, improve the net effect of storage. The carbon dioxide concentration in the environment can be controlled between 5 and 10%. Fifth, pay attention to prevent the occurrence of diseases during storage Apple disease during storage mainly include tiger skin disease, acne, anthrax, water heart disease, Penicillium, etc., the disease will cause a lot of rotten fruit, affect the storage effect, should be stored Strengthen prevention and control. Specific prevention measures include: 1. Strict fruit selection, not allowing fruit to enter the kiln. 2. Conscientiously do a good job of cellar disinfection before entering storage. 3, before the storage of fruit spray a 50% thiophanate-methyl 1000 times or 600 times carbendazim to kill the fruit attached to the bacteria. 4, to prevent storage of fever, to ensure low-temperature storage, in order to inhibit the occurrence of diseases. Six, timely storage of fruit must be timely sales, storage should be 80% of the storage before and after the Spring Festival, after which the market sales dropped sharply and can no longer be stored, before and after the "51" clear kiln, regardless of price, to all sales Finish. Therefore, the storage should grasp the best marketing period, prevent the missed optimal fruit storage period and reduce the storage effect.