1. Requirements for fruits to be stored (1) Variety selection: To select a late-maturing variety with a thick flesh (leather) thickness, dark green color, and bright skin, such as the eggplant door, the second pig's beak, and the spicy three ribs. The storage period is only about 30 days, while the resistant species can reach 50-60 days. (2) Maturity of harvest: The fruits with full size enlargement, more accumulation of nutrients, and fruit that has not yet turned red have moderate green ripe fruit. (3) Storage season: To select the late autumn fruit harvest, we must pay attention to the harvest before frost, to avoid frost or cold damage, and the peppers that are affected by frost or cold can not be used for storage or long-distance transportation. Pulled fruits in autumn are not suitable for storage. According to the arrival time of the local frost period, it is required to enter the storage in the first half of the frost (night temperature is less than 10°C). The general principle is to store as late as possible without prejudice to frost and cold damage, depending on the weather conditions. (4) Field management: We must choose plots with good field cultivation and management and reasonable agricultural technical measures. We must pay special attention to pest control before harvest, produce robust fruits, and provide high-quality green peppers for storage. Poor management in the fields, and fruits produced by lots of pests and diseases, should not be stored for a long time. (5) Irrigation and rain: The irrigation should be stopped 5-7 days before harvest, irrigation before harvest will greatly increase the decay of green peppers. The raining green pepper cannot be stored. (6) Harvest time: Picking should generally be conducted on a sunny morning or in the evening when the temperature and temperature of the vegetables are low. It is not advisable to pick fruit in the rainy, foggy, or hot sun days, otherwise the fruit will easily aggravate rot and accelerate aging. 2. The product must be completely sterilized and sterilized before storage. The CT-efficient depot disinfectant developed by the center has a good bactericidal effect, using 4-5 grams per cubic meter. 3. The temperature of the storage should be reduced to the required storage temperature, ie, 10°C, for 3 days before storage. 4, to avoid mechanical damage when harvesting, harvesting the green pepper handle to be complete. Also pay attention to avoid damage during shipment. The harvested fruits are best gently loaded into wooden boxes and plastic boxes that are stored for special use. The fruit and fruit are tight, but do not hand-stuck. The packing should be loaded with selected fruits and it is required to be shipped to the cold storage within 10 to 24 hours. 5, the pre-cooling of storage should be timely and thorough to prevent condensation after bagging. Plastic bags also need to be placed in a cold store in advance. The storage capacity of 100 cubic meters of storage should not exceed 20,000 kilograms (10,000 kilograms) and it is required to fill a warehouse within 5 days. 6. Wait until the green peppers are all stored in the pre-cooling before entering the fresh-keeping bags and putting the green pepper preservatives. The preservative must be kept in time to avoid reducing the anti-corrosion effect. The size of the green pepper bags is 65 cm and 65 cm and the thickness is 0.03 mm. Thick PVC plastic bag can hold 10 kg (5 kg) green pepper. Remember not to over load. Plastic bags can be placed in crates, in perforated plastic boxes or on dish racks. The green pepper fresh-keeping agent developed by our center consists of three parts: Red Medicine (physiological regulator), Baiyao (gas regulator) and CT-1. Prepackaged green peppers after bagging are packed with 1 package of red medicine (physiological regulator), 1 package of baiyao (gas regulator) and 1 package of CT-1 fresh-keeping agent (liquid), and CT-1 Before putting in the preservative, use a big needle to pierce through the 4 through eyes, and gently smash the internal vial and then fasten the green pepper bags. 7, temperature, humidity management should be appropriate, the temperature should be controlled within 9 °C 1 °C range, relative humidity of 90% -95%. After the end of the fall and winter, the chiller is basically stopped. At this time, it is necessary to perform the operation of the fan in the refrigerator that is not cooled. Five times a day, 0.5 hours each time. 8. Samples of green peppers should be sampled during the storage process. Green pepper preservatives have good control over fungal diseases, but they have little effect on bacterial diseases.
The place of origin of Ya Pear is Botou city, Hebei province. The natural environment and fertile soil here are suitable for Fresh Ya Pear growth. As for Ya pear:it is packed with health benefiting nutrients such as dietary fiber,anti-oxidants,minerals and vitamins, which are necessary for optimum health.Our company always provide high quality products with reasonable prices, enabling our apple selling popular in The middle east, India, and European Markets as well as other countries and regions all over the world. We are trying our utmost to serve customers and meet their requirements, it is our sincerely wish to establish a sound long term business relationships with friends all over the world. Double-win is always our target.Your visit to our factory are always warmly welcome!
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