Citrus storage methods and management? Common storeroom storage

Also called natural ventilation storage. The specific method is to put the processed orange fruit into the paper box of the pad paper or film, and the fruit box is neatly piled according to the shape of the product, each pile does not exceed 500 kilograms, and the height does not exceed 7 layers. During storage, pay attention to ventilation (10 to 11 months should be open the window day and night, in order to reduce the temperature and wet. 12 to 2 months to carry out appropriate ventilation, the minimum daily temperature of ≤ 4 °C when the doors and windows closed, with insulation antifreeze), combined The measures such as watering inside the library, as much as possible, allow the temperature in the warehouse to be stable at 6 to 12°C and the humidity to be maintained at 85 to 95%, effectively keeping the fruit fresh and full. After 20-30 days of storage, the fruits were checked and checked for signs of decay and intolerance to storage. Take care when turning fruit to prevent adding new mechanical damage. Apply paper to rotten fruit, gently put it in the covered bucket, and bring it out of the store to concentrate deep; and the fruit box that is in contact with the rotten fruit. Good results should be rubbed with a damp cloth with a 0.2% thiophanate disinfectant to prevent cross-infection. After the citrus was stored until March, the temperature in the reservoir gradually increased, and gases such as carbon dioxide and ethylene, as well as volatile substances such as ethanol and acetaldehyde, increased significantly. It was necessary to strengthen the ventilation and cooling after midnight as much as possible, and spray 1% on the ground when necessary. Potassium permanganate neutralizes harmful gases and slows fruit senescence and decay. This way the wide skin orange can be stored until March, and orange can be reached until May.

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