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Chestnut fruit storage management technology
After chestnuts are harvested, if the fruit temperature is high, they should be spread in the shade for about a week to dissipate field heat and lower the temperature. This step helps extend the storage life of the chestnuts. To prevent infestation by fruit worms, decay, and sprouting during storage, proper pre-treatment is essential.
One effective method is fumigation with methyl bromide, which works well in sealed warehouses or plastic tents. The recommended dosage is 40–50 grams per cubic meter, and the fumigation period should last between 5 to 10 hours. Another option is dipping the chestnuts in a solution containing 0.05% of 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 inside a 25kg plastic bag also provides good protection against rot. Additionally, exposure to 1–10 Gy of gamma rays can effectively inhibit mold growth and sprouting.
In many regions, chestnut sand storage is commonly used. For example, in Kuandian, Liaoning Province, chestnuts are temporarily buried in the house right after harvest, a practice known as "false burial." Before the soil freezes, these chestnuts are moved to an outdoor trench for winter storage. The trench should be 80–100 cm deep and 60–80 cm wide, with the length adjusted based on terrain and storage needs. A 10 cm layer of sand is first laid at the bottom, then chestnuts are mixed thoroughly with wet sand (in a ratio of 1:2–3) and placed into the trench. When the chestnuts and sand are stacked 20 cm below the edge of the trench, the remaining space is filled with wet sand and covered with soil. The thickness of the cover increases gradually as temperatures drop, helping maintain ideal storage conditions.
To ensure good air circulation within the trench, it's important to allow gas exchange. During storage, the respiration gases from the chestnuts need to be released. Therefore, every 1.5 meters along the center of the trench, a bundle of 10 cm thick sorghum stalks is inserted vertically, with their tops exposed to facilitate air movement. Additionally, a small drainage ditch (15 cm wide and 10 cm deep) can be dug at the bottom of the main trench and filled with gravel, which improves ventilation and prevents waterlogging from rain.
Refrigeration is considered one of the best methods for storing chestnuts. Combining refrigeration with controlled atmosphere storage can significantly extend the shelf life. Chestnuts are typically packed in 0.05 mm plastic bags, with 25 kg per bag. Five 5 mm diameter holes are made on each side of the bag to allow for proper airflow. The bags are then 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 adequate moisture levels. When sealed with plastic film, the oxygen concentration should be kept between 3–5%, and carbon dioxide levels should remain below 10%. It's crucial to keep the storage temperature stable to avoid condensation inside the bags, which could lead to excessive rot due to temperature fluctuations.