(1) Five methods for storage of folk chestnut 1. The altar or cylinder storage method: The masses store a small amount of chestnuts in real-time and use the special altar storage method, that is, put the chestnuts in a dry and clean fine mouth altar (not to use jars). At 80% of the time, the altar mouth is filled with rice straw or chestnut shells, and then the altar is inverted on a wooden board or on a dry ground, so that it can be kept to the Spring Festival. Large-cylinder storage method is a common method used by people in production areas. The chestnuts that are collected at any time can be placed in clean, dirt-free cylinders, but first, 10-20 cm thick wet sand should be laid on the bottom of the cylinders in order to adjust the chestnuts. Internal humidity. The storage tank must be placed in a cool place, protected from the sun and rain, keep a low and stable temperature, the ambient temperature is below 21 °C, and the storage of chestnuts per cylinder is about 90 kilograms. The preservation effect is better. Second, dry storage and hanging method: First put the chestnut into boiling water and cook for 5 minutes or put chestnuts in clean water for 2 - 3 days, remove and dry, and put them in a ventilated container (such as bamboo Baskets, nets, etc.), Overhead allowed to air dry, this method can be stored for a long time, the disadvantage is that when the storage time is too long, Lishi due to water loss, and the flavor is less than fresh chestnut. Third, the plastic film bag storage method: fresh chestnut breathing, releasing more heat, should not be immediately bagging storage. Usually use a damp sand mixed with chestnuts for a month and then store it in plastic film bags. To prevent moldy growth, wash the fruit before bagging, dip the fruit with a 500-fold thiophanate-methyl solution for 10 minutes, and then dry it. Bagging, and occasionally open the bag mouth ventilation from time to time, especially when the temperature is high, wet, it should be so, to prevent mildew. Fourth, with chestnut solid storage method: Select in a ventilated and dry room or well-drained open ground, the first layer of a layer of 10 cm thick sand, the chestnuts will be collected with a pile on it, piled high one meter is appropriate. The cover is covered with a layer of chestnut shells and corn stalks. Pay attention to inspection after stacking, prevent heat and decay. When it is too dry, you can splash some water to keep it at a certain humidity. After storage, the real chestnut color is fresh and not deteriorated. The drawback of this method is that it is easy to germinate and it is easy to cause damage to the weevil. Therefore, it must be shelled in time after being stored for a period of time. 5. Sand trap method: According to the actual number of chestnuts, use wood or brick to form a wall with a height of about 80 cm. Spread a layer of rice straw or corn sticks on the floor inside the wall, and then spread a layer of sand about 6 cm thick. The humidity of the sand is pinched into groups and it is advisable to loosen it. A layer of sand-preserved chestnut solids, each layer is about 3 - 6 cm thick, so alternately stacked, the total thickness of 50 - 60 cm, and then spread 6 - 8 cm thick wet sand, The top is covered with straw, and 1 part of chestnuts can also be mixed with wet sand. Check every half-turn. If the sand is dry, spray it properly. Because the water is less chestnut and it is easy to dry, the water is more perishable and perishable. Under normal circumstances, using this method to store chestnuts is not easy to degenerate, and promote post-maturation, chestnuts used as seeds are stored in this way. (2) Precautions for chestnut storage The quality of chestnut storage depends on the quality of the chestnuts, followed by the storage method. To this end, on the basis of choosing the best stockings, it is imperative to strictly implement six clearances before storage: First, the chestnut should be fully matured naturally on the tree, and the total lice naturally crack. After the fall of the chestnuts, they must be promptly packed; secondly, use bamboo sticks. Killing and harvesting must wait until more than one third of the chestnuts are cracked and after a few days of clear weather, dew is dried in the morning and harvested. Third, in the process of loading and unloading, it is necessary to minimize mechanical damage and keep the husks intact. Fourth, prior to preservation, chestnuts should be placed indoors for 1-2 days, allowing chestnuts to shed excessive moisture, allowing them to lose about 10% of weight, and then transfer them to fresh-keeping treatments. Fifth, in the process of distributing excessive water, it is necessary to select one by one by grain to remove particles with severe mechanical damage or brown spots from the pests, grains, pods, and shells, leaving the particles full and large. The shell is dark and has a shiny, robust grain. Then it is washed with water and set in the tank for water selection. The seeds are floated on the surface of the water or semi-submerged and suspended in the water to keep the seeds sinking in the bottom of the tank. For preservation. Sixth, Chestnuts must be protected against insects, preservatives, and germination before storage. Insect repellent treatment is generally fumigated with methyl bromide in a plastic tent or closet. The dosage is 40--50 grams per cubic meter of space and smokes for 3.5 to 10 hours. Chestnut preservative No. 1 (corresponding to the product developed by Zhejiang Linke Co., Ltd.) can be used for antiseptic treatment. ) Liquor real 3 minutes; to prevent germination can be used chestnut preservative No. 2 (Zhejiang Forestry Science and Technology developed products) for fruit soaking treatment. Finally, we must conscientiously carry out the disinfection of Lishi and storage sites to prevent pests and diseases during storage, and effectively solve the “four fears†such as “fear of water, fear of dryness, heat shortage, and fear of freezing†in the storage process of Lishi. Dried and stored like other dried fruits. China Agricultural Network Editor
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