Storing three methods

Storage and harvesting methods vary depending on the type of fruit. Red-meat varieties, such as Dahongpao, tend to be more durable during storage compared to white-meat varieties. Additionally, late-maturing types generally store better than early-maturing ones. Oysters, for example, should be ripened in 1989, and it is not advisable to harvest them too early or too late. When picking fruits, always use scissors and wear gloves to avoid damage. The fruit should be cut cleanly with the stem as short as possible to reduce moisture loss and prevent bruising. Before storage, it's important to apply a preservative treatment. Soak the fruits in a 0.1% carbendazim solution for 2 to 3 minutes, or dip them in a mixture of 0.1% carbendazim and 0.02% 2,4-D for 2 minutes. After soaking, dry the fruits thoroughly before placing them into paper boxes (lou). Each box should not exceed 15–20 kilograms of fruit. If conditions allow, consider using plastic wrap for individual packaging after boxing to further protect the fruit. For storage, there are several effective methods. One option is to use a kiln. First, clean the kiln 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 kiln door and ensure proper ventilation. Stack the boxes (lou) in the kiln, typically 4 to 5 layers high, with gaps between each layer for air circulation. Maintain a temperature of 20°C and a relative humidity of 85%–90%. This method can preserve the fruit for about 25 days. If the outer packaging has small holes punched in it, the storage effectiveness improves significantly. Another method involves using a gully. Choose a dry, rodent-free location that is free from insects and livestock. Dig a trench that is 1 to 1.5 meters wide and 10 to 15 meters long. At the bottom, lay 6–7 cm of clean, fine, moist sand (the sand should be slightly damp but not clumped together). Place the fruit boxes (lou) into the trench, cover them with perforated plastic film, and then add a layer of soil along the trench. Under conditions of 20°C and 85%–90% humidity, this method can keep the fruit fresh for 25 to 30 days. A simple air-conditioned storage method using plastic film is also effective. After preserving the fruit, place it in a well-ventilated area for two days. Then, pack the fruit in 0.02 mm thick polyethylene bags and place them into a box or container. Ethylene-absorbing bags with eight 1.5 cm diameter holes per bag can be used to enhance storage. When the temperature is maintained between 3°C and 8°C, with a relative humidity of 85%, this method allows for up to three months of storage. By following these detailed steps, you can maximize the shelf life of your fruits while maintaining their quality and freshness. Whether using a kiln, a gully, or an air-conditioned system, each method has its own advantages and is suitable for different environments and resources.

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