Chestnut harvesting and storage methods

Chestnut is a favorite food for everyone, but chestnuts are vulnerable to the pests of chestnut fruit, especially chestnuts, as well as penicillium and pink mold, and are afraid of heat, fear of dryness, and fear of freezing. According to years of observation and storage research, it is concluded that chestnuts have the following storage methods:

1 timely harvest to ensure that chestnuts fully mature chestnut weight gain before the full maturity of 10 to 15 days the fastest, the production of ball python (also known as chestnut larvae) from green to yellow-brown, and 30% to 40% of the The top of the ball is slightly cross-cracked. The chestnut fruit is brownish black and shiny. It is appropriate to start harvesting in batches in stages, and it is strongly recommended that all ripe and immature chestnuts be knocked down once. Early harvest, the fruit is not fully mature, affect the yield, and not resistant to storage. When harvested too late, chestnuts are easy to get on the floor with sludge, affect the appearance, and dry out due to water loss, easy to produce moldy during storage and reduce the quality of chestnuts.

Chestnuts are better preserved in mid- and late-season (late September to early November), especially in the southern regions. Harvesting should be conducted on a sunny day. Rainy days, early morning rain, or morning dew should not be harvested. Otherwise, rot is severe and is not conducive to storage. It is best to harvest after 3 to 4 days after the rain, which can significantly improve the storage effect. The harvesting method is to use bamboo sticks to play ball (align the chestnuts outwards, so as not to damage the branches and leaves) or use homemade hook hooks. Before harvesting, weeding under the trees and keeping the ground flat to collect chestnuts and balls.

2 Ball 苞 Concentration 沤 The pellets collected by threshing are piled up and piled up in a hard place away from the chestnut garden, with high topography and cool and ventilated. The stacking height is not more than 1m. The top and the bottom of the chestnut hopper are covered with grass, and the water is sprayed 1~2 every day. This time, the chestnut soup is fully cooked, and chestnuts are softened and cracked in about 10 days to remove chestnuts. Through threshing threshing, a large number of pests of chestnuts can be deprived of fruit in advance and accumulated in threshing sites, which facilitates poisoning or feeding of chickens. This is an important measure to prevent fruit pests of chestnuts, in particular chestnuts.

3 chestnut fruit storage before treatment 3.1 "sweating" and picking out the chestnut fruit after dislocation should be placed in a cool and ventilated room as soon as possible and spread into a thin layer, so that "sweating" 2 to 3 days, gently stirring several times a day, but No exposure. After "sweating", impurities such as impurities, disease and morbidity, mechanical damage, and chestnuts that were not fully matured in white or light yellow were excluded. The primary chestnut fruit is immersed in 1% saline solution for selection. Since the salt solution has a large specific gravity, leaching, diseased rot, dried chestnut, and poorly developed chestnut fruit floating on the water can be removed.

3.2 hot fruit dip fruit pests many chestnut fruit, chestnut in particular, such as chestnuts on the storage of chestnut harm. The use of hot water dipping fruit on the production is very effective in killing chestnut fruit pests and does not affect the germination of chestnuts. The specific approach is: After "sweating", sort chestnuts with 50 ~ 55 °C hot fruit dip 10 to 15 minutes or with hot water at 90 °C for 10 to 30 seconds (water volume is 2 to 3 times chestnut fruit) , strictly control the water temperature and treatment time, so as to avoid the high water temperature or soaking time caused by chestnut burns or black flesh, mildew, the insecticidal rate of up to 90%.

3.3 Anti-corrosion and anti-germination treatment After the insecticidal treatment, chestnuts were soaked with 0.05% 2,4-D and 0.2% thiophanate (or 5% salt or 0.1% potassium permanganate) for 3 to 5 minutes, then dried in time. Dry, can use wet sand, wet sawdust storage or into a plastic bag storage.

4 Storage methods and management 4.1 Wet sand storage is a widely used method of chestnut storage. That is, a layer of rice straw is laid on the cool indoor floor, and then 8 to 10 cm thick clean sand is laid on the grass (the humidity is set in a hand to loosen and loosen), and the chestnuts are piled on the grass. Part of the sand is mixed and piled up, but also a layer of chestnuts and one layer of sand are stacked at intervals, each layer is 3 to 5cm thick, and finally covered with sand 5 to 10cm until it is about 1m high, covered with straw. After every 20-30 days, it was found that the heap of white river (dry) can be sprayed with 0.1% potassium permanganate solution to keep it moist. The wet chestnut stores chestnut, the fruit is not easy to degenerate, and has the effect of promoting ripening, so chestnuts used as seeds are stored in this way.

4.2 Wet sawdust Storage Sawdust is soft and has strong moisturizing ability. It is a good storage filling material. When stored, fresh sawdust with water content of 30% to 50% can be used (hand-pinch no water), and water can be moistened with dry wood chips. The good chestnut fruit and wet sawdust are mixed in a ratio of 1:1, and they are put into wooden boxes (barrels), covered with 8 to 10 cm thick wet sawdust, and stored in a cool and ventilated place. Or in a cool and ventilated room, use bricks to grow a box of 1m in width, 1m in width and 40cm in height. Put a layer of wet wood shavings on the ground in the frame, and then mix the chestnut fruit and wet wood chips in a 1:1 ratio and pour it into the box. Cover 8 to 10cm thick wet wood chips. During storage, it is turned 10 to 15 days in the early stage, and it is turned 20 to 30 days in the middle and late stages, and the rotten fruit is removed.

When sawdust is too dry, a 0.2% thiophanate solution should be sprayed to increase the humidity. The use of wet sawdust storage is easy to flip, rotten fruit is easy to identify, chestnut fruit color is beautiful after storage, can be promoted in production.

4.3 Plastic bags Storage Polyethylene transparent film with a thickness of 0.18mm is used, cut into 2m long and 1m wide, and then folded. The left and right openings are heat-sealed with wax or stitched with a sewing machine. Each bag has a volume of 0.05m3 and can hold 25kg of chestnut fruit. After the plastic bag is made, disinfect it with 0.1% potassium permanganate solution. Put the chestnut fruit in a hole-opening plastic bag with 25kg per bag and tie the bag mouth (put a hole with a diameter of 1～2cm on each side of the plastic bag, and the hole distance is 5～10cm to facilitate ventilation and loss of moisture) Well ventilated, stable indoor temperature storage. During storage, pay attention to inspection, remove rotten fruit, and found that chestnut fruit in the bag should be sterilized by pouring 0.1% potassium permanganate solution into the chestnut fruit in the bag. It is better to use wet sand for storage or put it on the market in time. .

4.4 Store chestnuts in a well-chosen hard-to-manage area with good drainage. It is best to lay 10 to 15cm thick dry sand below. Dry, thick, full, and pest-free ball piled together in open air. The stack height should not exceed 1m. After being piled up, cover it with straw to protect against sun, dry and frost. Turn it 20-30 days once to keep the humidity level up and down. When the heap is hot or dry, it should be splashed properly. This method of storage for 90 days, after the dislocation of the chestnut fruit is still bright color, very mild, and easy to save labor, suitable for the production of farmhouse storage.

4.5 Store the chestnut fruit in boiling water for 5 to 10 minutes. After drying or drying, put it in a cloth bag or a nylon mesh bag. Hang it in a well-ventilated place so that it does not get wet. It can be stored for a long time.

With these methods, there is no need to worry about chestnuts being rotted due to improper storage.