Chestnut is afraid of heat, dryness, freezing and dampness. Although there are many storage methods, it will lose weight, germinate and rot if it is slightly improper. Corresponding measures must be taken to minimize the loss and extend the shelf life, so as to increase the income.

1. Mildew-resistant rotten chestnuts are mostly infected by rhizopus nigricans or Mucor, which is related to the disease resistance, harvest maturity and environmental conditions of varieties. Preventive measures include:

1. Reasonable harvest time can make chestnut fully mature, thus enhancing its disease resistance.

2. Soaking the fruit with 50μ l/L 2,4-d and 0.2% thiophanate-methyl for 3 minutes can effectively prevent mildew.

3. Strengthen ventilation management. Lowering the temperature properly and creating suitable low humidity conditions can weaken the respiration of chestnut fruit, delay metabolism and avoid mildew and deterioration.

4. Adding a certain amount of pine needles in sand storage, basket storage and cold storage bags will have a good inhibitory effect on mold.

5. Quickly cooling the newly harvested chestnuts below 5℃ can not only avoid the occurrence of mold, reduce mildew, but also prolong the storage period.

2. Anti-weightless air-drying The weightless air-drying of chestnut is mainly caused by low humidity and high temperature in the storage environment. The prevention method is to increase the humidity of the storage environment and reduce the storage temperature. If the sand storage is humidified regularly, it should be washed with clean water before storage in the cold storage, without dry packaging or packed in film bags. It is also an effective method to increase the relative humidity of the warehouse and reduce the ventilation.

Thirdly, the conditions to prevent chestnut from sprouting are high humidity and suitable temperature. Measures to prevent its germination are as follows:

1. Chemical treatment. Long-term use of 0. 1% or soaking the fruit with fresh vegetables or acetic acid can inhibit the germination of chestnut. It can also be prevented by waxing.

2. Salt water treatment. When chestnuts are about to germinate after 30-50 days of harvesting, they should be soaked in 2% salt and 2% soda solution for about 65,438 0 minutes, put in baskets or sacks, then dried in the shade, and then put in some pine needles to inhibit germination.

3. Carbon dioxide treatment. Filling 5% carbon dioxide and 3 ~ 5% nitrogen into the film bag after harvest or before germination is also an effective method to inhibit the germination of chestnut fruit.

Fourth, control pests Chestnut often rots due to the harm of chestnut weevil during storage. For this, 40 ~ 60 g/m3 of methyl bromide fumigation can be used, and the treatment time is 3.5 ~ 10 hour. In addition, sealing treatment with 50 mg/L carbon disulfide/KLOC-0 for 8 ~ 24 hours can also achieve good insecticidal effect.

Storage method of chestnut

Fresh millet is rich in water, sugar and starch, which is easy to ferment, mildew or moth-eaten in a short time. Therefore, proper preservation is very important. Here are some simple and feasible methods.

One: bag drying. Spread the fresh chestnuts out in a container, dry them in a cool and ventilated place for 2 ~ 3 days, and then put them into a cloth bag, which is breathable. Never use plastic bags. Hanging in a cool and ventilated place, shaking 1 ~ 2 times a day. This method can generally preserve chestnuts for 4 months.

Method 2: Store in the refrigerator. Take half a basin of cold boiled water, add 1 tsp salt, then soak chestnut in it for 3 ~ 5 minutes for simple sterilization. Rinse one with cold boiled water without salt after soaking, put it in a container and spread it out to dry 1 ~ 2 days. When chestnut shakes, it makes a dry sound. It can be packed in plastic bags, tied tightly and stored in the freezer. This method emphasizes plastic bags instead of cloth bags, because the refrigerator will absorb all the water in chestnut and become dry, hard and tasteless. This method can store chestnut for more than 1 month. The chestnut treated by this method is sweet and crisp, and it has a special flavor when eaten raw.

Method 3: sand burial. This method is more suitable for mass storage of chestnut. The method is to dry the harvested chestnuts for 1 ~ 2 days, then bury them in the sand and step on them tightly to make them airtight. This method can be stored for 2 ~ 3 months and tastes like fresh.