Spa Gel Socks,Gel Products ,Spa Gel Gloves Qingdao Rongyan Cosmetic Appliance Co.,Ltd , http://www.cosmeticpuff.com
Chestnut is rich in nutrients, sweet and fragrant with rich kernels, and is delicate and delicate. It is a dried fruit produced in China, and it is also a traditional fruit for export. According to the determination, edible parts of chestnut fruit contain 10% to 12% of crude protein, 5% to 8% of fat, 40% to 60% of starch, and also contain a variety of vitamins and minerals. Due to the characteristics of these inclusions and post-harvest physiological and biochemical reactions, the storage performance of chestnut fruits is poor, and mildew, germination, and worms often occur during storage and transportation, resulting in large losses. The author obtained good preservation effect through practice, using ordinary post-harvest treatment measures and simple storage and preservation techniques. 1 post-harvest treatment measures 1.1 timely harvest chestnut fruit harvest maturity is an important factor affecting the quality of chestnut fruit and storage life. Early harvesting, fresh flesh tissue, high water content, high amylase activity, nut peels are bright yellow, coupled with high temperature during the harvest season, the fruits brought about by the field heat, vigorous breathing, is not conducive to preservation, chestnut fruit quality Also poor, mainly the starch content can not reach the target, the appearance of color is inconsistent. If harvesting is too late, the chestnut bales fall off, increasing the amount of harvesting work, the chestnuts appear to be aggravated, and the storage is difficult to preserve. More than 30% of the chestnuts in the whole tree (or the whole garden) are cracked, and the nuts are tan-colored and harvested after several sunny days. 1.2 Heat Dissipation Chestnuts After harvesting, the chestnut fruits bear field heat, high water content, and high respiratory intensity. They should be placed in a cool, ventilated place for heat dissipation. The stack thickness is suitable for 50cm, if necessary, forced cooling with a blower. After 7 to 10 days of airing, the fruit was taken out of the chestnut. 1.3 Pre-cooling the nuts removed from the chestnut seedlings, removing the disease and insects, and grading; the grading fruits are allowed to stand for 5 to 7 days in the room for further heat dissipation to evaporate the excess water. 1.4 The fumigation and killing of larvae is a major pest that harms the fruits of chestnut. The method of fumigation and insecticidal use is: fumigation with aluminum phosphide in a closed container warehouse for 24 hours, with an amount of 20-25 g/m3; and carbon disulfide (50 g/m3) can also be used for fumigation and sealing for 18-24 hours. Both methods have a kill rate of more than 90%. 1.5 The pathogens that cause chestnut rot in the antiseptic treatment are mostly rotten fungi, mainly genus Mucor, Rhizopus, and Penicillium. After the fruit can be steamed with chestnut fruit, dip fruit with 0.05% 2,4-D and 40% carbendazim sulfur suspension agent 500 times for 3 minutes, pick up and drain, have better antibacterial and preservation effect. 1.6 Sprout suppression All chestnuts sold 2 months after picking must be treated with buds. The method is to soak the fruit with a solution of 1000 mg/L of Qingxin (or Naphthalene Acetic Acid) for about 3 minutes after the harvest, and also to soak the fruit with 2% of salt and 2% of sodium carbonate solution to inhibit germination. 2 Simple Storage and Preservation Technology 2.1 Sand and soil (or sand mixed) in the place where sand is stored is used as a heat preservation and moisturizing filling material to store chestnut. It is a simple and easy method of preservation. The specific approach is to lay a layer of dry straw on the floor of the room, and then lay 4~5cm of sand on the straw (the humidity of the sand should be suitable for hand-holding), and then spread the same thickness of chestnut on the sand. Sand soil and 1 layer of chestnuts are alternately layered. The uppermost layer covers 8 to 10 cm of sandy soil. Covered with straw, the total height is 100 to 120 cm. After 30 days, it is checked once to observe the preservation effect and to remove mold and fruit. 2.2 The chaff-filled storage chaff is used as a filler and has moisturizing and air-permeable effects. It is widely used in the production area and the specific method is the same as the sand-based storage method. 2.3 pine needles preserved a small amount of chestnuts can be used pine needles preserved, pine needles have insulation, moisturizing, pest-infected role. After the chestnuts have been processed, use containers such as cylinders and buckets, one layer of pine needles, one layer of chestnuts, the thickness of pine needles is 2 to 3cm, and the thickness of chestnuts is 4 to 5cm. Fruit turning can be kept for 90 to 100 days, and the loss rate is less than 2%. 2.4 film preservation This method is suitable for large-scale storage and transportation of chestnut. The film agent is a nontoxic polymer compound. The bactericide, preservative, and bud inhibiting agent are dissolved in the film agent, and the film agent can form a film on the surface of the chestnut. It is slowly released during the preservation process of the chestnut, and continuously kills insects, inhibits bacteria, and reduces respiratory rate. , coordinate the role of physiological metabolism. In the specific operation, thiophanate-methyl or carbendazim suspension agent can be used as the bactericide, and the concentration is 0.2%; the preservative can use 2.4-D sodium salt, and the concentration is 0.02%; the natriuretic acid or blue can be used as the sprout inhibitor. Fresh ingredients, preparation concentration of 0.1%. Before the preparation, dissolve the drug with a small amount of water, and then mix it with a pre-measured amount of water, mix well, and serve as a pharmaceutical film. The chestnut fruit is soaked in the film agent for 2 to 3 minutes, picked up and drained the surface moisture, and is stored or transported after bagging (box). 2.5 Film Bag Packaging Storage This method is to preserve the atmosphere in simulated atmosphere storage environment. Treated chestnuts (especially for anti-mildew treatment) are packed in a 15-20 kg polyethylene plastic bag, the thickness of the bag is 0.05 mm, the bag is tightly closed, and 5-10 mm holes are drilled at both ends of the bag. One to facilitate ventilation. After 15 days of preservation, the relative humidity of the air in the bag can be measured to be 85% to 90%. If it is higher than 90%, the air should be opened to prevent mildew. Oxygen content of 8% to 10%, carbon dioxide concentration higher than 2%, is conducive to reducing the respiratory intensity of chestnut fruit and inhibit the hydrolysis of starch, conditional combination of cold storage better.