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Chestnut harvesting and storage
Chestnut is already on the market, and farmers' friends often lose weight, germinate, and become badly rotted due to improper management during transportation and storage. Chestnut harvesting and storage techniques are now introduced for reference by farmers. Harvesting at the right time The earliest ripening varieties of chestnuts matured in late August, and the most mature varieties matured in late October. Most varieties mature in the middle to late September. Harvesting should be carried out after the chestnuts have fully matured. At this time, the chestnuts have bright skin, low water content, high content of various nutrients, good quality, and resistance to storage and transportation. Timely harvesting chestnut chestnuts from green to yellow and cracking, nuts are brown, 1/3 of the whole tree when the fruit cracking harvest, not too early. It is best to harvest after a few sunny days in a row to avoid rain, otherwise it is easy to cause decay. Pre-storage treatment sweating Radiant heat just harvested chestnuts, high moisture, respiratory intensity, can not be a large number of concentrated accumulation, or easily lead to heat decay. The cones should be stacked in a high-pitched, cool and ventilated place with a stack height of no more than 1 meter. In order to prevent fever, do not compact the cones or direct sunlight. Weeds and other objects can be placed on top to cool and moisturize. After about 10 days of storage, the chestnuts in the chestnut pods were taken out and the fruit and pests were removed. After 2-3 days in the shade, they were stored and transported. Fumigation and insecticide The chestnuts are bagged and put into the room. Each 50 m2 is fumigated with 1.5-2 kg carbon disulfide. Pour carbon disulfide into a shallow surface area dish and place it on top of the chestnut bag. Disperse the vaporized carbon disulfide gas into every corner. Strictly close the doors and windows, and seal the gap between the doors and windows with paper. Kill the pests within 1-2 days. Germination prevention can be suppressed by preventing fruit germination with 100 ppm longer, 1000 ppm Qingxin, and 1000 ppm Naphthaleneacetic acid. Chestnut storage technology frying method Spread a layer of straw or sorghum stalks on a cool indoor floor, and then spread 7 cm thick sand. The temperature of the sand is suitable for hand-kneading, and then the chestnuts and wet sand are layered. Join, a layer of chestnuts and a layer of sand, the proportion of which is about one chestnut and two wet sands. The thickness of the sand trap is about 80 cm, covered with straw. Where there is no wet sand, you can use hoe or sawdust instead of wet sand, but pay attention to temperature and temperature. After the low-temperature storage chestnuts are harvested and the temperature is high, they can be stored in a cold store, and then transported to other places after the temperature drops. When placed in a cold room, chestnuts should be packed in wet sacks, with a temperature of 0-2°C, a relative humidity of about 90%, and a certain amount of ventilation, leading to moist cold winds.