Storing three methods

Storage and harvesting methods vary depending on the type of fruit. Red-meat varieties, such as Dahongpao, tend to be more resilient during storage compared to white-meat varieties. Additionally, late-maturing varieties generally store better than early-maturing ones. Oysters, for instance, are best stored after they have ripened in 1989, and it's not advisable to store them either too early or too late. When picking fruits, it's essential to use scissors and gloves, cut the fruit flat, and ensure the stems are as short as possible to reduce damage and improve preservation. Before storage, a preservative treatment is recommended. Soak the fruits in a 0.1% carbendazim solution for 2–3 minutes, or alternatively, dip them in a mixture of 0.1% carbendazim and 0.02% 2,4-D for 2 minutes. Afterward, allow the fruits to dry completely before placing them into paper boxes (篓). Each box should hold no more than 15–20 kilograms of fruit. If available, plastic wrapping can be used for individual packaging after placing the fruits in the boxes. For storage in a kiln, first clean the space thoroughly and place the packaging containers inside. Then, fumigate the kiln using 40% formalin or 20g/m³ of sulfur powder for 24 hours. Afterward, open the door and ventilate the area. Stack the boxes (篓) in the kiln, typically 4–5 layers high, with gaps between each layer to allow for proper air circulation. Maintain a temperature of 20°C and a relative humidity of 85–90%. This method allows for storage for approximately 25 days. If the outer packaging has small holes punched in it, the storage performance will be even better. Another effective method is using a gully. Choose a dry, rodent- and insect-free location, then dig a ditch that is 1–1.5 meters wide and 10–15 meters long. The bottom of the ditch should be lined with 6–7 centimeters of clean, fine wet sand—sufficiently moist to form a loose pile when squeezed by hand. Place the fruit boxes (篓) inside the ditch, cover them with perforated plastic film, and finally, place soil along the sides of the ditch. Under conditions of 20°C and 85–90% humidity, this method can preserve the fruits for 25–30 days. A simple method involving plastic film and air conditioning is also viable. First, place the preserved fruits in a well-ventilated area for two days, then pack them in 0.02 mm thick polyethylene bags and place them in a container (tank). Ethylene-absorbing bags, which have eight 1.5 cm diameter holes per bag, can be tightly sealed within the plastic bags. When the temperature is maintained between 3°C and 8°C with 85% relative humidity, this method can extend the storage life up to three months. These methods provide various options for storing fruits effectively, depending on available resources and environmental conditions. Choosing the right technique ensures better quality and longer shelf life.

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