The use of simple methods to store apples is simple, easy to manage, suitable for household storage, can ease the contradiction between supply and demand, and increase economic income. The trench storage method 1, the preparation of the trench before the first dig a good trench, ditch about lm, width 1.2m or so, the ditch long as the terrain and the amount of fruit storage, you can dig one or more ditch, between the two ditch More than 2m interval, the ditch to the thing is better, the ditch with soil culture into a 20-40cm bandits, the south bandits should be higher than the north bandits. To prevent rainwater from flowing into the ditch, and to make the covering on the ditch have a certain degree of inclination, so that the rainwater will flow down, place a wooden stick every 1.5m or so on the ditch so as to cover the sunlight or rain with a covering such as grasshoppers during the daytime. Rainproof. After the trench is completed, it should be pre-cooled one week before the storage of fruit, ie covering the trench during the day and removing the covering at night to reduce the temperature in the trench. If there is rain at night, the trench should be tightly closed to prevent rainwater from entering. 2. The fruit is put into storage and firstly layered with 5 to 10cm clean Xihe sand at the bottom of the ditch, and the fruits are layered and drained in the ditch, and the thickness is about 60 to 80cm. The straw and wheat straw etc. are used between the fruit and the ditch wall during discharge. In the middle of the ditch, every 3m to 4m in the middle of the ditch, a ventilation bar (with a diameter of 5 to 20cm) with corn stalks is set up, and the straw will expose the top of the pile of fruit. After the storage, cover the grasshoppers, mulch, etc. on the fruits (fruit boxes, baskets) to shade and prevent rain, heat and cold. Properly ventilated to prevent the temperature in the ditch from rising too quickly. The initial period of human storage and the spring of the second year are checked once every five days. When the temperature changes greatly, it is necessary to check once every two days to see if the skin is dark and whether there is any wine taste in the ditch (in the basket). The above situation, timely ventilation, fruit boxes (baskets) to open, so that the fruit and the air full contact, the fruit of serious conditions should be promptly removed for sale. The freezing period generally does not need to check fruit, but it should be based on temperature changes and weather forecast insulation. The size and depth of digging in the kiln storage method may be determined according to the number of stored fruits and geographical conditions, and the concrete measures for renovating the soil cave dwellings shall also be determined according to the actual conditions of the kilns and the amount of stored fruits. Kiln storage must be equipped with vents. Conditional ventilation fans can be installed at the vents. The cellar door (kiln door) can be opened at night to make the air inside and outside the pit clear. It can be reduced by lower temperature outside the night (kiln) pits. Its internal temperature. The kiln storage requires that the processed apples be directly packaged (baskets) or packaged first before being packed (cassettes) for storage. Because the humidity in the kiln cellar is relatively large and the fruit is directly in contact with the box (basket) and air, which is conducive to the proliferation and propagation of germs, strict disinfection of the reusable boxes (baskets) and kiln cellars is required. The kiln cellar can be per cubic meter. The space is fumigated with 10g of sulphur, sealed for 2 days, and reusable boxes (baskets) can be fumigated in the kiln. It can also be cleaned with bleach and sun-disinfected. After the kiln has been disinfected, the medicine should be ventilated, and the doors and vents should be closed overnight before the fruit is stored to reduce the temperature in the kiln. Cellar fruit storage reservoir into a large number of views should l, should be in batches into the reservoir. After storing fruit regularly checks in order to take the necessary measures for the storage of apples should not continue to be sold in time, the winter temperature is too low, pay attention to the door and vents closed good, thicker insulation layer to prevent the invasion of cold air and heat outside scattered, so that the kiln temperature is not lower than cavities 3 ℃. Indoor storage method 1, a cylinder chamber (urn) selected from the group of storage vat (urn), washed and dried, if put in the storage room, the wet sand covered with about 10cm (urn) bottom of the cylinder, placed on a wet sand wood frame, placed on the treated wooden apples, multilayer placed close to the cylinder (urn) is full and then sealed with plastic film cylinder (urn) port, a 15 days every 10 checks 1, promptly removed Apple lost storage capacity. During the storage period, the relative humidity in the cylinder (tank) shall be kept around 90%. If the humidity is insufficient, the pericarp will be shrunk. The appropriate amount of cold water shall be injected along the inner wall of the cylinder. 2, the indoor plastic bags stored in the bag stab some holes, aperture 1 to 2mm, into the appropriate amount of processed apples, and then Zhakou placed in a suitable indoor location, check once every 10 to 15 days, remove the lost The ability to store apples. Plastic bags can also be placed in boxes (baskets) after fruit packing. Bags (boxes, baskets) should be scattered. Indoor storage should avoid sunlight into the room. The room temperature is usually higher before and after freezing, and attention should be paid to closing the doors and windows at night; when the room temperature is low during the freezing period, doors and windows should be closed or warming measures should be taken. Indoor storage of fruit should not be a large number of storage, into the store should also stay up all night to open the doors and windows to reduce room temperature.
