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). According to the main diseases and their occurrence rules of citrus during storage period, the integrated disease prevention and control technology of citrus during storage period is proposed.
1. Pre-harvest spraying: Spray 1-2 times bactericide about 10 days before harvest to reduce the pathogenicity base. Generally can be sprayed with 70% thiophanate-methyl wettable powder 1200-1500 times or 50% carbendazim wettable powder 1000 times.
2, timely harvest: Storage of fruits, according to the appropriate length of storage early harvest, fruit maturity at about 80%. Harvesting too early or too late is not conducive to storage.
3. Reasonable picking: Citrus fruits must adhere to the “Ten Great Attention†when harvesting citrus fruits (ie, frost, dew, and rainwater are not harvested; selecting Huang Liuqing and picking in batches; picking nails or wearing them when picking fruit) Gloves, to prevent injury, and first inside and outside, first under the first, requiring the use of complex cutting method, fruit cut flat, anti-scissor injury; fruit baskets must be placed soft, gently to take; injury, landing Fruit, sticky fruit, and pests and fruits must be stacked separately.) During harvesting, shipment, and storage, fruits should be protected from artificial and mechanical damage, so as to prevent the invasion of pathogens from the wound and reduce the incidence.
4. Pharmaceutical treatment: The fruit is soaked and treated in a timely manner after picking. It is best to be treated with dipping and picking at the edge while not exceeding 24 hours at the latest.
5. Ventilation pre-storage: The preservative citrus fruit should be stored in a ventilated warehouse, usually pre-stored for 5-7 days. In case of rain, it can be extended to 10-12 days, usually with dried peel, 3% fruit weight loss. -5% is the degree.
6, storage disinfection: Before the fruit into the library, the warehouse should be fumigation. 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.
7, single fruit packaging: storage is best to use agricultural polyvinyl chloride film single fruit packaging.
8, preservation and preservation: Common preservatives are carbendazim (10%, 25%, 50% three formulations), thiophanates (25%, 50%, 70% three formulations); preservatives 2,4- D (Synthetic plant growth regulators, the original powder is white, the processing agent type is 2,4-D butyl ester, sodium salt and ammonium salt); anti-corrosion preservatives have the effect of preservation and preservation, but only short-term storage ( After the Spring Festival that is sold or eaten), the effect is good or homemade carbendazim (or thiophanate) + 2,4-D butyl ester (or powder).
If it is sweet oranges, generally 25% of carbendazim used 500-1000 times, commonly used 500 times; 70% thiophanate used 700-1000 times, commonly used 800 times; 72% of 2,4-D butyl ester 200-250ppm . Formula: 50 kg water + 70% thiophanate 0.12 kg + 72% 2,4-D butyl ester 18-20 ml. If the amount of fruit impregnation is not large, 15 kg water + 72% 2,4-D butyl ester 5 ml + 0.08 kg carbendazim (or 0.04 kg thiophantine) 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% thiophanate (or 8 g of 25% carbendazim).
For wide hides, use 2.5% baking soda 40-50 times 200ppm 2,4-D liquid immersion for 5-10 minutes, can be stored for 120 days, formula: 50 kg water + 2.5% baking soda 1 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 0.2 kg + 72% 2,4-D butyl ester 5.5 ml.
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