(1) Harvesting: Oranges should be harvested when they are fully matured. For storage and fresh consumption, the fruit must be at least 80% mature before picking. Irrigation should be stopped 10 days prior to harvest. The fruits should be picked after the morning dew has dried. When cutting the fruit, make one cut to remove the fruit and two cuts to avoid damaging the peel. Each fruit should be carefully handled and wrapped in paper or straw mats to prevent bruising during transport.
(B) Easy Storage: Throughout the harvesting, storage, and transportation process, minimizing mechanical damage to the peel is crucial for long-term preservation. After harvesting, the fruits should be dipped in a preservative solution. You can use Tec at 1000–1500 ppm, 500 ppm for protection, 1000 ppm of carbendazim or thiophanate, and 150–200 ppm of 2,4-D. Alternatively, citrus preservatives produced by provincial fruit tree centers can be used—mix 1 bag with 50 pounds of water for easy application. After dipping, allow the fruits to dry thoroughly. Oranges should be allowed to sweat for 1–2 days, while mandarins need 2–3 days. Once dried, place individual fruits into high-pressure storage bags, then pack them into bamboo crates, wooden boxes, or cartons for storage.
Storage facilities should be pre-sterilized using a 5% bleach solution or formalin. Bamboo crates can be stacked up to three layers, ensuring proper air circulation between stacks. During winter, open windows for ventilation the next day; in spring, maintain continuous airflow to avoid excessive temperature buildup inside the warehouse. Following these procedures, oranges and bananas can be stored for 4 to 5 months, with a quality retention rate of over 95% for up to 100 days.
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