1, indoor steel cylinder storage method
Wash the jar with clean water first, then disinfect it with 1% formalin solution, lay a layer of pine needles on the bottom of the jar, then put a layer of fruit, then put a layer of pine needles, and cover the jar with a layer of pine needles when it is full. Later, when the temperature turned cold, cover it again. The indoor temperature should be kept above 5℃ and the relative temperature above 80% (a pot can be placed indoors to increase the temperature). After storage for 70-90 days, the good fruit rate is over 85%. This method is suitable for small storage.
2. Indoor sand storage method
Spread a layer of sterilized moist river sand indoors (if you hold it into a ball with your hands, it will spread out if it is loose) about 5 cm, then spread a layer of fruit, a layer of sand, and there is a gap between the fruits. The fruit pedicles are arranged downwards (8- 10 layer is appropriate), and the top layer is paved with 5 cm river sand. Indoor temperature and humidity are the same as above, and stored for 70-90 days. The good fruit rate is above 85%.
3. Pit storage method
In rural areas, we can use the original sweet potato cellar, first clean the cellar wall, disinfect it with 1% formalin solution, and then pick orange fruits and store them in the cellar. Pay attention to the ventilation of the pit mouth in the early stage.
4, bamboo basket or carton method
Wrap the picked orange fruits in plastic wrap or plastic bags, put them in bamboo baskets or cartons, and pile them indoors (note that the number of piles should be 5~6). The indoor temperature and humidity are the same as above. But also can achieve a certain storage and fresh-keeping effect.
5, drug treatment methods
Soak fruits with low-toxic or non-toxic chemicals and store them for freshness. It is best to soak the fruit with 50% thiophanate-methyl gel suspension 1000 mg/kg and 2,4-d200 mg/kg, then take it out and store it in the above way.
6, air discharge storage preservation method
Using air discharge fresh-keeping machine to make air produce ozone, its bactericidal power is 35 times that of chlorine, which can not only kill and inhibit the germs on the surface of citrus fruits, but also purify the whole storage environment. Specifically, KFB- 1 air exhaust and fresh-keeping machine is used to exhaust ventilation 1 time every 2-3 days for half an hour in the early stage (the first month) and every 5-7 days for half an hour in the middle and late stage (the last two months). This method is suitable for the storage and fresh-keeping of a large number of citrus fruits, and each fresh-keeping machine can store 65438+ 10,000 kilograms of citrus fruits.
7. Mechanical freezing
Under the condition of relative humidity of 85%-90%, citrus can be stored at 3.5-9℃ for 8 ~ 12 weeks. Citrus can be stored at 0-3.5℃ for 2-4 weeks. Cold storage is beneficial to reduce rot and weight loss, but long-term low-temperature storage must pay attention to avoid cold damage and prevent citrus from producing brown spots and edema, because citrus fruits are very sensitive to low temperature, and premature harvesting and long-term storage will increase citrus sensitivity to low temperature.
8. Modified atmosphere storage
A large number of experiments show that controlled atmosphere storage can reduce the low temperature damage of citrus fruits. At present, the application of modified atmosphere storage in citrus, especially commercial storage, is still very limited. In the aspect of controlled atmosphere storage of citrus, the reports are consistent. Some experiments found that compared with other storage methods, modified atmosphere storage of citrus did not show obvious advantages. Some scholars believe that it may be because citrus fruits have no peak breathing, so the effect of modified atmosphere is limited. In a word, there is no major breakthrough in modified atmosphere storage of citrus fruits so far, which needs further study.