NINGBO MEDICAL EQUIPMENT CO.,LTD , https://www.techartmeds.com
Green pepper storage technology
First, the requirements for the storage of fruits 1. Variety selection should choose a meaty (leather) thick, dark green color, bright crisp late varieties, such as eggplant door, two pig's mouth, spicy three ribs and so on. Because the intolerant species storage period is only about 30 days, and resistant collection The species is 50-60 days. 2. Harvesting ripeness selected fruit with full enlargement, accumulation of nutrients, firmness of fruit, moderate green ripe fruit not yet turning red. 3. To select the late autumn fruit harvest in the storage season, we must pay attention to the harvest before frost, to avoid frost ice or cold damage. The hot or cold pepper can not be used for storage or long-distance transportation. The autumn fruit is not suitable for storage. According to the local The arrival time of the frost period is determined during the storage period. It is required to begin storage within half a month before the frost (night temperature is below 10°C). The general principle is to store as late as possible on the premise of being free from frost and cold damage according to the weather conditions. 4. Field management must choose plots with good field cultivation and management and reasonable agricultural technical measures. Special attention should be paid to the prevention and control of pests and diseases before harvesting, producing robust fruits and providing high quality green peppers for storage. Poor field management, many pests and diseases The fruits produced in the plot should not be stored and transported for a long time. The irrigation should be stopped 5 to 7 days before the strong picking. Pre-harvest irrigation will greatly increase the decay of the stored green peppers. The green peppers that are raining cannot be stored. 5. Picking time should generally be harvested on sunny mornings or when temperatures are low in the evening. Rainy days, foggy days, or hot sun days are not suitable for fruit picking, otherwise the fruits can easily aggravate rot and accelerate aging. Second, storage disinfection and sterilization, dehumidification products in the storage before storage and disinfection should be completely, into the storage 3 days before the storage temperature to the required storage temperature, that is about 10 °C. Third, harvesting to avoid mechanical damage during harvest, green pepper stems harvested to be complete. Shipment should pay attention to avoid injury. Post-harvest fruit is best gently loaded into the storage of special turnover of the wooden box. Plastic box, fruit and fruit Squeeze, but do not push the plug by hand. Packing The selected fruit is loaded into the freezer for 10 to 24 hours. Pre-cooling pre-cooling should be prompt and thorough in order to prevent condensation after bagging. Plastic bags should also be put into the storage room in advance. Cooling. Storage capacity of 100 square meters should not exceed 10,000 kilograms. Requirements are within 5 days. Fill a library. 5, bagging until the green peppers are all stored in the pre-cooling, before entering the fresh bags and into the green pepper preservatives. Install the preservatives must be timely, so as not to reduce the anti-corrosion effect. The size of the green pepper bags is 65 cm 65cm, PVC plastic bag with thickness of 0.03mm; can hold 5kg green peppers. Remember not to overfill. Plastic bags can be placed in crates, perforated plastic boxes, or on vegetable racks. Precooled after storage Green peppers are bagged with physiological regulators, gas modifiers, and preservatives in their upper parts. Before putting the preservatives in place, use a pin to pierce through the four eye cups, and gently pound the inner vial and then fasten the green pepper bags. Sixth, temperature, humidity, temperature and humidity management should be appropriate, the temperature should be controlled within the range of 90 °C 1 °C, relative humidity of 90% to 95%. Refrigeration basically stopped at the end of the fall and winter, this time must let the refrigerator fan operation, generally Perform 5 times a day for 0.5 hours each time. VII. Sampling inspection During the storage process, green peppers should be sampled for inspection. The preservatives of green peppers have good control over fungal diseases, but they have little effect on bacterial diseases.