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Chestnut fruit storage management technology
After chestnuts are harvested, if the fruit temperature is high, they should be placed in a shaded area for about a week to dissipate field heat and lower the temperature. This process helps extend the storage life of the chestnuts. To prevent pests, rot, and sprouting during storage, proper treatment is essential.
Methyl bromide fumigation is an effective method to control fruit worms. It is applied in sealed warehouses or plastic tents at a dosage of 40–50 grams per cubic meter for 5–10 hours. Another option is dipping the chestnuts in a solution containing 0.05% 2,4-D and 0.2% thiophanate for three minutes, which significantly reduces decay during storage. Alternatively, using 10 grams of dibromotetrachloroethane in small packets within a 25 kg plastic bag can also provide good anti-corrosion effects. Exposure to 1–10 kGy of gamma rays is another method that effectively inhibits mold growth and sprouting.
In many regions, especially in Kuandian, Liaoning Province, chestnuts are stored using a method called "false burial." Immediately after harvest, the chestnuts are placed in houses and later moved outdoors into trenches before the soil freezes. The storage trench is typically 80–100 cm deep and 60–80 cm wide, with length depending on the amount of chestnuts. A 10 cm layer of sand is first spread at the bottom, then the chestnuts are mixed with wet sand (in a 1:2–3 ratio) and placed in the trench. When the chestnuts and sand reach 20 cm from the top, the trench is filled with more wet sand and covered with soil. The cover thickness increases gradually as temperatures drop to maintain optimal conditions.
To ensure good air circulation, sorghum stalks are placed every 1.5 meters in the center of the trench, with their ends exposed to allow gas exchange. Additionally, small drainage ditches filled with gravel can be dug at the bottom of the main trench to improve ventilation and prevent waterlogging.
Refrigeration is an ideal storage method for chestnuts. When combined with controlled atmosphere storage, the shelf life can be significantly extended. Chestnuts are packed in 0.05 mm plastic bags (25 kg per bag), with five 5 mm holes punched on each side for ventilation. These bags are placed in baskets, cartons, or wooden boxes and stored at 0°C with a relative humidity of 90–95%. Every 4–5 days, the outside of the bags is misted to maintain moisture. When sealed, the oxygen level should be kept between 3–5%, and carbon dioxide below 10%. Maintaining a stable temperature is crucial to avoid condensation inside the bags, which can lead to spoilage.