The pathogens causing fruit rot during storage and transportation are mainly weak parasites infected by wounds. Some of them are early invasive, and the host is more resistant and lurks in the fruit. When the fruit matures, symptoms appear, leading to rot. In addition, most of them are under high humidity and high temperature, non-ventilated storage conditions, which is conducive to disease development. Therefore, early prevention should be done for the prevention and treatment of this disease.
When harvesting is too early, the fruit has low sugar content and high acidity, which will affect the quality and yield of the fruit. If the harvest is too late, some varieties are prone to grain granulation, and over-ripening of the fruit is not conducive to storage. Therefore, according to the characteristics of the variety, the needs of the market, choose the appropriate harvest period. Because the grape fruit skin is thin and juicy, when harvesting, the operations of cutting, holding, and transporting should be carefully and carefully minimized to prevent damage to the fruit powder. The harvesting time should be selected in the morning or evening in fine weather; in the morning and rainy days where the dew is not dry, especially in the case of sun exposure after the rain, it is not suitable for harvesting, otherwise it will reduce the quality and is not conducive to storage.
After harvesting, the fruit should be quickly transported to a cool place for heat dissipation, and then refurbished and graded. All diseases, insects and mechanically damaged fruits should be cut off during the renovation. Pre-cooling should be carried out after packing to eliminate the heat brought by the field, reduce the respiration rate, and prevent the stems from drying out, browning and fruit. The granules become soft or granules, which helps to prolong the storage time. Fumigation with sulfur dioxide before storage can not only kill various pathogenic bacteria that may cause fruit rot on the surface of the fruit, but also reduce the fruit respiration rate, reduce the consumption of sugar, and maintain the fruit color and keep the fresh state of the ear stem for a long time.
Sulfur dioxide fumigation should be carried out in several stages. The last time it can be fumigated with 0.5% sulfur dioxide for 20 minutes, the sulfur dioxide must be quickly and evenly reached in each ear of each box to ensure the control effect without causing phytotoxicity. When fumigation again, the concentration of sulfur dioxide is preferably 0.1% and fumigation for 30 minutes. This treatment is performed approximately every 7 to 10 days.
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