1. Factors affecting storage. Chestnut is afraid of heat, afraid of dryness, afraid of water, fear of causing weightlessness during improper storage and transportation, germination, insect infestation, decay (black mouth). Select storage species, generally mid- and late-maturing varieties are more resistant to storage. Such as oil chestnut, wool chestnut, etc. are more resistant to storage, but also pay attention to timely picking, chestnut pods are yellow, crickets began to crack, when the nut becomes brown tanned harvest is appropriate, according to the 1/3 of the whole fruit tree cracking when the harvest . When harvesting, long bamboo shoots are used to shake fruit balls. The freshly-frozen pods have a high temperature, high moisture content, and high respiratory intensity. They cannot be concentrated in a large amount, sweating, heat-dissipating treatment, and beach cooling before entering the reservoir.
2. Suitable conditions for storage, usually the most suitable storage temperature is 1 °C -14 °C, the minimum can not be less than minus 3 °C, the temperature is too high will be mildew metamorphism, the temperature is too low will cause cold damage. The storage environment should be humid, but not too wet. Generally, the relative humidity is 90%-95%. The gas composition is preferably 10% carbon dioxide and 3% oxygen.
3. Common pests and diseases in storage. Harmful pests of chestnut, common weevil, chestnut-eating moth, occur once a year, are larvae feeding on chestnut damage. The adult weevils appear in July-August. The mouthparts are perforated in the chestnuts, and the eggs are introduced into the fruit. The larvae hatched from the eggs grow inside the fruit and grow; and it grows. Adults appeared in August-September. They laid eggs on chestnut thorns. The hatched larvae of eggs hatched into chestnuts and grew up eating chestnuts. The prevention and control method was mainly prevention. The specific methods were as follows: (1) Clean Garden disinfection. As weevil larvae live in the soil in the larval form, the larvae eat larvae for winter in the pupa, and their worms are mostly on the leaves of the ground or in the weeds. Therefore, in the winter, the leaves and weeds in the chestnut plant were collected and incinerated, and the soil was deeply turned. The burial of larvae into deep soil and the pruning of sick dead branches are the basic methods of prevention and control. 2 Insecticide treatment. The harvested fruits were placed in a closed, airtight warehouse; the flats were approximately 70 cm thick, and were steamed with bromoformamidine. The dosage was 40 g-50 g per cubic metre of space, and the smoke was collected for 3 hours to 10 hours. Or use 1.5 grams of sulfur dioxide per cubic meter of space and steam for 20 hours. Do not use highly virulent pesticides such as dichlorvos.
4. Common storage methods. 1 sand method. Put a layer of sorghum stalks or straw on the cool indoor floor, and then spread about 6 cm thick sand. The humidity of the sand is hand-kneaded into groups. A layer of sand chestnuts, each layer 4-6 cm, a total thickness of 50-60 cm, and then sanded 6-7 cm above, and then covered with straw. Every 15 days to 20 days, the inspection is turned once. Conditional sawdust or chaff can be used instead of sand. 2 barbed (shell) storage method. Choose sunny picking, chestnuts should be dried, select the ball color full, full and complete, pest-free chestnut fruit, stored in a cool and ventilated room. First, lay a layer of 10cm thick river sand on a dry ground, and then put a maroon ball. It is appropriate to use 1 meter. Add a layer of straw on top to check once a month to maintain even humidity. 3 refrigeration method. This method is used in places with high temperatures in the south, ie, chestnuts or bamboo rafts are used to load the chestnuts. The rafts are filled with waterproof paper and placed in a cold room. The temperature is controlled at 1°C-3°C and the relative humidity is maintained at 91%-95. %, it is best to spray water on the outside of the sack every 4 days to 5 days in order to maintain the appropriate humidity. 4 frozen fresh. The introduction of a quick-freezing machine and quick freezing of chestnuts after peeling is a more advanced method in places where conditions are currently available. 5 dry fried. After drying, chestnuts are dried with a dryer till cooked.
2. Suitable conditions for storage, usually the most suitable storage temperature is 1 °C -14 °C, the minimum can not be less than minus 3 °C, the temperature is too high will be mildew metamorphism, the temperature is too low will cause cold damage. The storage environment should be humid, but not too wet. Generally, the relative humidity is 90%-95%. The gas composition is preferably 10% carbon dioxide and 3% oxygen.
3. Common pests and diseases in storage. Harmful pests of chestnut, common weevil, chestnut-eating moth, occur once a year, are larvae feeding on chestnut damage. The adult weevils appear in July-August. The mouthparts are perforated in the chestnuts, and the eggs are introduced into the fruit. The larvae hatched from the eggs grow inside the fruit and grow; and it grows. Adults appeared in August-September. They laid eggs on chestnut thorns. The hatched larvae of eggs hatched into chestnuts and grew up eating chestnuts. The prevention and control method was mainly prevention. The specific methods were as follows: (1) Clean Garden disinfection. As weevil larvae live in the soil in the larval form, the larvae eat larvae for winter in the pupa, and their worms are mostly on the leaves of the ground or in the weeds. Therefore, in the winter, the leaves and weeds in the chestnut plant were collected and incinerated, and the soil was deeply turned. The burial of larvae into deep soil and the pruning of sick dead branches are the basic methods of prevention and control. 2 Insecticide treatment. The harvested fruits were placed in a closed, airtight warehouse; the flats were approximately 70 cm thick, and were steamed with bromoformamidine. The dosage was 40 g-50 g per cubic metre of space, and the smoke was collected for 3 hours to 10 hours. Or use 1.5 grams of sulfur dioxide per cubic meter of space and steam for 20 hours. Do not use highly virulent pesticides such as dichlorvos.
4. Common storage methods. 1 sand method. Put a layer of sorghum stalks or straw on the cool indoor floor, and then spread about 6 cm thick sand. The humidity of the sand is hand-kneaded into groups. A layer of sand chestnuts, each layer 4-6 cm, a total thickness of 50-60 cm, and then sanded 6-7 cm above, and then covered with straw. Every 15 days to 20 days, the inspection is turned once. Conditional sawdust or chaff can be used instead of sand. 2 barbed (shell) storage method. Choose sunny picking, chestnuts should be dried, select the ball color full, full and complete, pest-free chestnut fruit, stored in a cool and ventilated room. First, lay a layer of 10cm thick river sand on a dry ground, and then put a maroon ball. It is appropriate to use 1 meter. Add a layer of straw on top to check once a month to maintain even humidity. 3 refrigeration method. This method is used in places with high temperatures in the south, ie, chestnuts or bamboo rafts are used to load the chestnuts. The rafts are filled with waterproof paper and placed in a cold room. The temperature is controlled at 1°C-3°C and the relative humidity is maintained at 91%-95. %, it is best to spray water on the outside of the sack every 4 days to 5 days in order to maintain the appropriate humidity. 4 frozen fresh. The introduction of a quick-freezing machine and quick freezing of chestnuts after peeling is a more advanced method in places where conditions are currently available. 5 dry fried. After drying, chestnuts are dried with a dryer till cooked.
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