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How to store fresh citrus
The proper storage of citrus can extend the preservation time and increase the income. So, how do we do a good job in citrus storage and minimize the decay and flavor changes that occur during storage? Treasury disinfection and ventilation warehouses or ordinary houses can store citrus. Clean the storeroom before storage and plug the rat hole. And use 500 times carbendazim, or 70% thiophanate-methyl, or 1-2% formalin to disinfect the citrus one week before the storage of the citrus, or use 10 grams of sulfur powder per cubic meter of room. Potassium chlorate 1 g sealed and fumigated. The ventilation of doors and windows should be opened 2 days before the storage of oranges, to prevent the damage of citrus due to pathogenic bacteria. Anti-corrosion treatment The oranges to be stored should be preserved on the day of harvest and should not be longer than 2 days. Anticorrosive preservatives can be used 50% imazalil (Wan Lide) 5 ml +25% Shi Bao Ke 10 ml +2 ~ 3 grams of 2,4-D sodium salt +10 ~ 12.5 kg of clean water, processing citrus 750 ~ 1000 kg. The method is to immerse the collected citrus in the formulated liquid, soak it for 0.5 to 1 minute, and then remove it and let it dry. Ventilation Pre-storage The preserved oranges are placed in a ventilated warehouse, where doors and windows are opened, air convection is used, and the peel water is dispersed and dried, which can effectively reduce the flavouring and decaying fruit. Pre-storage time is generally 5 to 7 days. If it encounters rain during pre-storage, it can be extended to 10 to 12 days. It is usually dried with peel and the fruit weight loss is 3~5%. Pre-stored citrus fruits can be packed in polyethylene film bags for single fruit storage, and can also be stored in naked fruit. Fruit storage utensils can be wooden crates, bamboo baskets or rattan clams. Storage methods Citrus can be stored according to storage conditions and the size of the warehouse when it is stored in the storage. The main types include the “product†shape stacking, rack storage, and on-site storage. But either way, there should be enough channels and easy management personnel to operate the space. Treasury management During the storage of oranges, warehouse doors and windows are required to be shaded. The temperature inside the warehouse is generally maintained at 4 to 10°C, and the relative humidity is preferably 85 to 90%. The temperature difference between day and night is as small as possible. At the early stage of storage, high temperature and high humidity are likely to occur in the warehouse, shortening the life span of citrus. During this period, it is necessary to strengthen ventilation and reduce the temperature and humidity of the warehouse as soon as possible. When the outside temperature is lower than 4°C, timely close doors and windows, block the vents with grass, strengthen indoor cold and warm, ventilate and ventilate when the temperature is high at midday; when the outside temperature rises to 20°C in the late period of storage, close the doors and windows, Apply morning and evening ventilation or ventilation at temperatures below 16°C. When the relative humidity in the warehouse is reduced to 80%, the box-covered citrus should be covered with a plastic film to moisturize. The covered film is 25-30 cm away from the ground and must not be closed; the stacked citrus can be covered with clean straw moisturizing. At the same time, it is possible to increase air humidity by using methods such as ground watering or water discharge in a basin. During storage, it is necessary to check regularly and encounter floating surface rotten fruit. You can remove it at any time, but try not to flip it.