First, adhere to good results into storage. Before the fruit is stored, the pests and fruits must be removed, and the bruised fruit should be removed to ensure that the robust fruit is stored to prevent rotting. Second, we must do a good job in preparation. For old cellars that have been stocked, they must be cleaned and disinfected prior to fruit storage to reduce the chance of germ transmission. Generally, they are fumigated with sulphur: 10 g sulfur per cubic meter or even spraying with 1% formalin solution. Then closed for two days, ventilation and then use, the ground can be sprinkled with a layer of lime disinfection. The freshly harvested fruit usually has a higher fruit temperature than the temperature. The fruit can be stored in a cool place overnight. The night temperature can be used to reduce the fruit temperature. When the fruit temperature approaches the cellar temperature, the fruit can be stored and the storage effect can be improved. Third, careful management after storage. The suitable temperature for storing apples is -1 °C ~ 0 °C, so before entering the storage and storage of fruits should pay attention to cooling at night when the temperature is low. The appropriate humidity for storage of apples should be 85% to 90%. Higher humidity can reduce fruit moisture evaporation, reduce loss, and maintain a fresh and full state. The concentration of carbon dioxide should be controlled at 5% to 10%. In addition, reducing the concentration of oxygen in the cellar can make the apple crisp and color-preserving. Fourth, pay attention to prevent the occurrence of diseases during storage. The main diseases of apple during the storage period are tiger skin disease, anthrax, water heart disease, and penicillium. The specific prevention and control measures include: Strictly selecting the fruits and preventing the infected fruits from entering the pit; Before entering the storage, the conscientiously do a good job in the disinfection of the fruit pit; The fruit before the storage is sprayed with 50% thiophanate-methyl 1000 times or carbendazim 600 times. To kill the bacteria attached to the fruit. Fifth, timely sale. In the period before and after the Spring Festival, 80% of the stored fruit should be sold. Before and after the May 1st, the pit should be cleared, regardless of the selling price. China Agricultural Network Editor
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