This is a chestnut storage disease: chestnut kernel spot disease, also known as chestnut black spot, is a disease caused by mixed infection by a variety of fungi. It mainly occurs during storage and transportation. Necrotic spots form on the kernels, causing the kernels to deteriorate or rot. Sometimes there is no obvious change from the outside of the seed coat, but the kernel inside has turned black and rotted, which is a major disease of chestnut storage and transportation.

The key to controlling chestnut kernel spot disease is to reduce operating links, improve storage and transportation methods and conditions, shorten the storage and transportation time at room temperature, timely enter the cold storage or load into the cold room, and take measures to cool down and prevent the fruit from developing. Water loss-centered measures. If it is harvesting, pay attention to reducing mechanical damage to chestnut fruits. Rinse the fruit with 7.5% salt water to remove the floating diseased fruit, take out the good fruit, dry them in the sun and store them.

Introducing several farmhouse methods of preserving chestnut fruits

(1) Sand hiding method In the south, you can choose a cool indoor place, first spread a layer of dry straw on the ground, and then The sand should be 6 to 7 centimeters thick, and the humidity of the sand should be such that it does not form a ball by hand. Place chestnuts on the sand, with each layer 3 to 6 cm thick, and then spread a layer of wet sand, so that one layer of wet sand and one layer of chestnuts are placed alternately; or a mixture of 1 part chestnuts and 2 parts wet sand is stacked. The layer pile or mixed pile must be covered with 3 to 6 cm of sand and then covered with dry straw. The appropriate pile height is about 1 meter. Using this method, chestnuts can be stored until after the Spring Festival.

(2) In-shell storage method: Choose a cool and ventilated room, or stack in-shell chestnuts in a cool and well-drained open field. The appropriate size of the pile should be 1 to 2 meters wide and no more than 1 meter high. The temperature and humidity should be checked frequently. If the pile is found to be hot or dry, splash water to cool down and replenish moisture. Cover the pile with straw or sorghum stalks to prevent freezing and sun protection. It is best to lay 10 cm of sand under the pile in advance. This method can be stored until March to April of the following year, with good freshness and less rot, but more chestnuts will sprout.

(3) Dry storage method: Soak mature chestnut fruits in a bucket filled with water, remove the floating chestnut fruits, soak them for 3 to 5 days, take them out and put them in a bamboo basket, and hang them in a cool and ventilated place. place, let it dry naturally for 20 to 30 days, then put it into a clean jar, put it until it is 70 to 80% full, and turn it over once a month. It can be stored until the Spring Festival, and the good fruit rate is above 95%.

(4) The method of hiding in a vat is to put a bamboo curtain on the bottom of the cleaned and dried vat, and set up a ventilating bamboo tube in the center of the vat. Pour the chestnut fruits into the vat and spread them one layer at a time with chestnuts and pine needles. Put it away, and finally cover it with pine needles. The mouth of the tank is also covered with a bamboo curtain to prevent mice from harming it. The pine needles are changed once a month. This method can also be stored until after the Spring Festival. The good fruit rate is above 90%.

A few simple and feasible methods for ordinary families.

One: Air dry the cloth bag. Spread the fresh chestnuts in a container and dry them in a cool and ventilated place for 2 to 3 days, then put them into cloth bags. Cloth bags have good air permeability and plastic bags must not be used. Hang it in a cool and ventilated place, shake and hit it 1 to 2 times a day. This method can generally store chestnuts for 4 months.

Method 2: Refrigerator storage. Take half a basin of cold boiled water, add 1 teaspoon of salt, and then soak the chestnuts in it for 3 to 5 minutes for simple sterilization and disinfection. After soaking, rinse them with cold boiled water without salt, and spread them out in a container to dry for 1 to 2 days. When the chestnuts make a drying sound when shaken, they can be packed in a plastic bag, tied tightly and placed in the refrigerator. Store in refrigerator. This method emphasizes the use of plastic bags instead of cloth bags. This is because the refrigerator will absorb all the moisture in the chestnuts, making them dry, hard, and tasteless. This method can store chestnuts for more than a month, and the chestnuts treated in this way have sweet and crisp flesh, and have a unique flavor when eaten raw.

Method 3: Burial in sand. This method is more suitable for the storage of large quantities of chestnuts. The method is to dry the harvested chestnuts for 1 to 2 days, then bury them deeply in the sand and compact them tightly to make them airtight. This method can preserve it for 2 to 3 months, and it tastes like fresh food.