After the harvesting treatment, the chestnut meal has high temperature, high water content and high respiratory intensity, so it cannot be stacked in a large amount. Choose a cool and ventilated place, spread the chestnuts into a thin layer of 50-100 cm thick, cover a little weed, and insert a hollow bamboo raft every 5 meters. After 7 days of stacking, the chestnut meat can be taken out from the chestnut, the pests and fruits are removed, and the indoors are placed in a cool place to be aired. After 3 to 5 days, they can be stored.
Insect-repellent treatment chestnuts are susceptible to insect pests such as peach aphid, chestnut skinworm, and chestnut. The prevention and treatment methods are as follows: 1. Drug killing method: When the chestnut is stacked and cracked, 90% of the trichlorfon crystals are added with 1000 times of water, and evenly sprayed on the chestnut, the dosage is 25% to 30% of the weight of the millet. Can reduce the rate of insects by 80%. 2, fumigation method: chestnut harvested after the room, every 10 cubic meters of room with 2.5 kg of sulfur dioxide, or 18 grams of 52% aluminum phosphide fumigation for 24 hours. 3, warm water hot water immersion method: use 50 ° C ~ 55 ° C warm water for 15 to 30 minutes or 90 ° C hot water for 10 to 30 seconds. It is closed in a closet for 18 to 28 hours at a ratio of 100 cubic meters with 1.5 kilograms of carbon dioxide.
Anti-corrosion treatment: Chestnuts are immersed in 15 ° C water for 5 days or with saline; soaked with 0.1% potassium permanganate solution for 15 minutes or 0.01% potassium permanganate and 0.125% trichlorfon mixture 2 minutes or 1.5% sodium sulfite solution for 36 hours or 500 times methyl thiophanate solution for 5 minutes, can also be soaked in 1% acetic acid for 1 minute; treated with 80% to 85% carbon dioxide gas or hot air, the effect is better Ideal; dip coating and waxing with shellac paint can also greatly reduce decay; with 100-1000 kilorads Y-ray radiation, it can also be sterilized.
Prevent germination treatment with a millionth of B9, sorghum or sodium naphthalate acetate before immersion. Stored until the chestnut germination in early January, the sorghum is immersed in a mixture of 2% salt and 2% soda ash for 1 minute, no need to dry, put some loose needles on the bottom, middle and surface, and then tightly wrapped with plastic. The film is vented once every few days, which can effectively extend the storage period.
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