First, pre-storage treatment (a) pre-harvest spraying. Full flower spray 110-6 concentration of gibberellic acid plus 1000 times liquid chlormequat, 20 days before fruit picking, spray 1500 times liquid thiophanate-methyl, 3 to 5 days before harvest, spray 10000 times liquid naphthalene acetic acid to prevent cracking , fruit drop, increase fruit coloring, increase sugar and prevent the occurrence of spores, head blight and white rot. (b) Fruit harvesting. Choose late-maturing red earth, black mention, black lotus seeds, black Olin, Dabao, Kyoho and other varieties. The fruit should be fully matured, with good color, fruit powder, thick skin, strong toughness, high sugar content, strong fragrant taste, and storage resistance. To dry after dew harvesting. Harvesting and storage should be done gently so as not to break the fruit and wipe off the fruit powder. (C) cooling pre-cooling. Collect the ears, remove the damaged fruits and pests and fruits, repair the irregular spikelets and deputy ears, and apply the melted wax to cut the cut stems and spread them on a straw mat in a cool, well-ventilated and cool room. 2 to 3 days after the heat is stored before cooling. Second, the storage method (a) cold storage. Put 3 to 4 layers of soft paper on the floor and around the bottom of the box, put in 0.04 to 0.06 mm thick film and store it in a storage bag. Put the pre-cooled ear, 10 kg to 15 kg per bag. Put 1 in the bag. Tablets of sulphur dioxide preservatives, sealed bags, and then the fruit box code in the library. Can also be erected in the vertical column inside the store, every 30 cm on the rack to wear a mattress, smashed on the bamboo or straw mats, the bunch of fruit on the curtain, put a layer of each layer in order to avoid pressure injury Fruit grains. (B) storage in the cellar. The cellar building is the same as the apple cellar. The cellar is cleaned first and sprayed with 1000 times liquid to disinfect. Place a bamboo stick every 12 to 15 centimeters on the fruit box, twist the bunch of fruit on the stick, and then move it into the pit of the cellar. It is advisable to use 3 layers high and seal the pit. Can also be set up on both sides of the cellar vertical column scaffolding, stratified layering, spacing 30 to 35 cm, 15 to 20 cm in diameter, the ear hanging on the lotus root, ear spacing 4 to 5 cm, with 4 layers is appropriate . (c) film bags storage. Using a 0.04-0.06 mm thick polyethylene film, press a small bag of 40 cm in length and 30 cm in width. Each bag contains 1.5 kg-2 kg of fruit. Put the bag over the mouth and put a 4 to 5 cm thick sawdust on the bottom. In the shallow box of crushed straw, only one layer of fruit is placed in each box, and the box is placed in a cool room or storage room. Check wooden box can be moved, but can not open the bag, even if there are 1 or 2 pieces of fruit and mildew, do not open the bag, once opened, the bag of oxygen suddenly increased, it is difficult to continue the container. (d) tile storage. Use a tile cylinder 70 cm high and 60 to 70 cm in waist diameter. After washing, dry the cylinder mouth downwards. Put a clean soft tissue on the bottom 3 layers, put 2 to 3 layers of the ear, about 25 cm thick, and put it into the well. The glyph wooden frame is stuck in the waist of the cylinder, and the frame is covered with a film or soft paper, and a hole of 1 cm in size must be punched every 8 to 10 cm square to facilitate ventilation. The ear of fruit should be placed on 1 to 2 layers. 15 to 20 centimeters, put the cylinder into a cool room, not sealed in the early stage, and seal it with a paper seal 1 month later. After the weather has warmed, the ventilation openings and window doors are closed during the day and opened at night to reduce the room temperature and can be stored until the following Spring Festival. After the cylinder is opened, it must be processed once, and it is absolutely impossible to seal the cylinder again, so as to avoid deterioration of the oxygen in the cylinder. Third, storage management (a) regular inspections. Check once every 15 to 20 days, adjust the temperature and humidity, so that the temperature and humidity are maintained within 0 to 3 °C and 85% to 90%, too high or too low, too dry or too wet, are not conducive to storage. (2) Burning sulfur and antisepsis. In the storage room (room), the storage capacity of 20 grams of sulfur per cubic meter, sulfur burning once every 10 days, bactericidal anti-corrosion.
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