(a) The standard fruit of harvesting became dark red and the fruit spot was obvious. It is generally harvested from late September to late October. Cut the stem as much as possible with scissors. The harvested fruit was first placed on the pergolas for 2 to 3 days to disperse the field heat. Then in the bottom of the basket, the bag is put into the bag, and qualified mountain plants are put into the basket (or box). Each basket is filled with 25 to 30 kilograms, covered and sealed. (B) suitable storage temperature is 0 °C, packaging can be 0 ~ 3 °C. The suitable storage humidity is 85% to 90%. General storage for about 5 months. Second, the storage method (a) ditch storage method Select the terrain cool dry place, digging trench groove in the north-south direction. The depth of the ditch is 30 cm. The height of the ground is increased by 10 cm. The width is 100 cm. The width is 90 cm. The length depends on the site and the storage capacity. The bottom of the trench is first covered with a layer of sterilized straw or corn stalk (disinfected with a 0.5% bleach solution and dried), and a layer of bleached straw or leaves is spread over the bottom of the trench and the trench. The fruit is in a ditch, piled into an arc, about 15 cm above the ground in the middle, and slightly lower than the ground. Spread a layer of leaves first, and then cover a layer of mats. Before freezing, it is covered with a mat during the day to prevent sun exposure, and it is exposed to heat at night to naturally cool down. Only cover one layer of feast when the land is thin ice. As the temperature begins to fall, the thickness of the cold-resistant material will continue to increase. After the spring temperature rises, the cover is left for thermal insulation. It is best to have a one-time outing. (II) Cylinder storage method Wash the cylinder with clean water first, then use 0.5% to 1% bleach to wash, disinfect and dry for use. Put a layer of sterile sand on the bottom of the cylinder, then pour the selected hawthorn into the cylinder and pile it on the cylinder surface. Cover it with fresh cabbage leaves or radish leaves to maintain the humidity. Place the large vat filled with hawthorn in the shade behind the house. Cover cylinder caps on rainy days. From the "big snow" to the "winter solstice", with the inverted cylinder, the rotten fruit was removed, and the jar was moved to a non-fired house. Generally stored to the Spring Festival, the good fruit rate of more than 95%. (3) Shelf storage method The qualified hawthorn is soaked with 0.1% carbendazim for 2 minutes, dried after dipping, and then put into a polyethylene plastic bag 100 cm long, 75 cm wide and 0.06 mm thick, 25 kg per bag. . In the early days, the temperature was high and the bags were not tied and they overlapped with each other and left some gaps. The cellar is closed during the day and opens at night. As the temperature decreases, the bag is opened and the cover is thickened. Generally, it is not ventilated. Try to create a storage environment at or near 0°C. If the cellar is relatively dry, it should be sprinkled with water on the ground. Hawthorn can be stored until the second year in April. (d) Cold Storage Method A qualified and carbendazim-treated hawthorn was loaded into a 100 cm x 75 cm polyethylene plastic bag, 25 kg bag, and placed in some architectural crushed foam soaked in saturated potassium permanganate. To absorb the ripening effect of ethylene produced by the hawthorn itself. After the fruit is pre-cooled, the bag is tied and stored in a cold room. The temperature in the chamber is maintained at -2 to 0°C, and the humidity in the bag is maintained at about 90%. Bags are ventilated when the oxygen in the bag is less than 2% or the carbon dioxide is higher than 5%. This method can be stored for six months.
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