In the storage process of oranges, more than 20 diseases can occur. Among them, the infectious diseases are the first to be penicillium, then the green molds, and in the middle and late stages there are anthrax, peduncle and black rot. Physiology Diseases include edema disease and brown spot disease (also known as cockroach disease). How to control citrus rot is a major problem in the process of citrus storage and transportation. According to the main diseases and their occurrence rules during the storage period of citrus, the comprehensive prevention and treatment technologies for diseases in the storage period of citrus are proposed to help the majority of farmers to effectively carry out the mandarin. Orange harvested after anti-corrosion preservation work.
Pre-harvest spraying
The bactericide was sprayed 1-2 times about 10 days before harvest to reduce the pathogenicity. Generally can be sprayed with 70% thiophanate-methyl wettable powder 1200-1500 times or 50% carbendazim wettable powder 1000 times.
Timely harvest
Storage of fruits, appropriate early harvest according to the length of storage, fruit maturity at about 80%. Harvesting too early or too late is not conducive to storage.
Reasonable picking
When harvesting citrus fruits, they must adhere to the “Ten Great Attention for Harvesting†(ie, frost, dew, and rain are not harvested; Huang Liuqing is selected, picking in batches; when picking fruit, nails or gloves must be cut to prevent injury. Fruit, and first in the outer and inner, first in the first, after the request, the use of complex cutting method, fruit cut flat, anti-scissor injury; fruit basket must be put soft goods, gently to take; injury, landing fruit, sticky fruit And pests and fruits must be stacked separately, etc.). During harvesting, shipment and storage, all fruits should be protected from artificial and mechanical damage, so as to prevent the invasion of pathogens from the wound and reduce the incidence.
Pharmaceutical treatment
Post-harvest treatment with fruit soaking treatment, the best edge mining dipping fruit processing, the latest no more than 24 hours.
Ventilation pre-storage
Preserved oranges should be stored in ventilated warehouses, generally stored for 5-7 days. In case of rain, they can be prolonged to 10-12 days, usually with dried peels and fruit weight loss of 3-5%.
Storage disinfection
Before the fruit is put into the warehouse, the warehouse must be fumigated. Each cubic meter is ignited with 5-10 grams of sulphur powder for 1-2 days or 40 times with formalin, 30-50 milliliters per cubic meter, sealed and fumigated for 3-4 days. Storage. Control warehouse temperature and humidity. Temperature requirements 3-4 degrees, relative humidity 80% -85%. And pay attention to proper ventilation.
Single fruit packaging
Storage uses agricultural polyvinyl chloride film single fruit packaging.
Preservative preservation
Common preservatives include carbendazim (10%, 25%, 50% in three dosage forms), thiophanates (25%, 50%, and 70% in three dosage forms); the preservative is 2,4-D (synthesized) Plant growth regulators, the original powder is white, 2,4-D butyl ester, sodium salt and ammonium salt are used as processing agents; anti-corrosion and anti-staling agents have the effect of preservation and preservation, but can only be stored for a short time (after the Spring Festival Or eat), the effect is good or homemade carbendazim (or thiophanate) + 2,4-D butyl ester (or powder). The formulation of the maceration agent depends on the species, the length of storage, and the object of prevention.
In the case of sweet oranges, generally 25% of carbendazim is used 500-1000 times, commonly used 500 times; 70% thiophanate is used 700-1000 times, commonly used 800 times; 72% of 2,4-D butyl ester 200-250p Pm. Formula: 50 kg water + 70% thiophanate 1.2 two + 72% 2,4-D butyl ester 18-20 ml. If the amount of fruit impregnation is not large, 15 kilograms of water + 72% 2,4-D butyl 5m l +8 carbendazim (or 4 thiophanate-methyl) can be used to soak fruit.
If no 2,4-D butyl ester is available, use 2,4-D sodium salt (dissolved first with 80°C hot water) instead: 1 g 85% 2,4-D sodium salt + 4 kg water + 5 g 70% Topoxine (or 8 g of 25% carbendazim).
For wide skin types, it can be soaked with 2.5% sodium bicarbonate (Na HC O3) 40-50 times and 200p pm 2,4-D for 5-10 minutes. It can be stored for 120 days. Formula: 50kg water + 2.5% NaH c o 31 kg +72% 2,4-D butyl ester 13 ml. Or 25% carbendazim 500 times +72% 2,4-D butyl ester 50-100 ppm. Formula: 50 kg water + 25% carbendazim 2 + 72% 2,4-D butyl ester 5.5 ml.
It should be noted that the agent should be used with the device; dip fruit solution should be reconstituted when it is dirty; the solution of the same day is no longer used the next day. (Yuechi County Bureau of Agriculture)
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