Chestnut physiological traits, like fresh fruit, are prone to insects, mildew, water loss, rot, germination and black spot during storage. Rotten, infestation and water loss are important causes of postharvest loss of chestnuts. The suitable temperature for chestnut storage is 0-2°C, relative humidity 90%-95%, carbon dioxide concentration 10% or less, oxygen concentration 3%-5%. Chestnuts should be preserved before storage, with 0.05% of the 2.4-D and thiophanate-500 times, soaked for 3 minutes, the effect of reducing decay is obvious. There are three main storage methods: 1. Sand storage. Sand traps are commonly used methods in chestnut growing areas. Whether it is heaping, ditching or cellaring, wet sand deposits can be used. The specific approach is: in the accumulation of empty land, trench bottom or pit bottom, first spread 4 - 6 cm thick wet sand (with a clean river sand, the humidity can be spread out by hand pinch is appropriate), and then put One layer of chestnut fruit is covered with a layer of wet sand. The thickness of the stack is generally 60-70 cm and the top of the sand is again 6-8 cm. After the pile does not need to turn, the surface of the sand can be sprayed with water if it is dry. This method can be stored for 5-6 months. 2, Hibiscus hidden. Take the sawdust equal to the chestnuts and add water to moisten the wood chips to a moisture content of 40% to 50%. Mix the chestnuts in a box or bag and store them open. Can not be bad in a long time. 3, hot water law. Place chestnuts in boiling water for 1- 2 minutes, then drain and let dry in a cool, well-ventilated place. Refill the bag and do not need to tie it. The temperature of the storage area is kept below 10°C. It is turned about once every 10 days and can be stored for 4 to 5 months. 4, cold water leaching. Put the chestnut into a water tank or bucket and put it in cool water. The water is 30--40 cm higher than the chestnut. Change the water every two days and nights and soak it for 7-10 days. Then, pick up the chestnuts and put them in a ventilated place. Naturally dried, re-bagging storage. 5, refrigeration. Refrigeration is the best way to preserve chestnuts. The temperature in the refrigerator is controlled at 0-2°C and the relative humidity is 90%-95%. The chestnuts are put into a hemp bag, and the bag is filled with wet moss as filling material, or packed in a basket lined with a film, and properly stacked in a cold room. If the humidity is low, it can be packaged every 4 to 5 days. Spray once. This method stores chestnut fruit with less rot and less weight loss, basically no sprouting, and can maintain good quality and flavor. The storage period can reach 1 year. 6, controlled atmosphere storage. Chestnut air-conditioning storage can control the oxygen concentration of 3% - 5%, carbon dioxide concentration below 10%, relative humidity 90% -95%, temperature 0 - 2 °C. Packaging and stacking methods can be used for cold storage. In addition, it can also use film bags, plastic film account or silicon window bags and other simple atmosphere storage, the effect is better.
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