Green pepper storage technology
Ningxia Goji Berries,Chinese Wolfberry,Healthy Food Dried Fruit Goji Black Berry Co.,Ltd , http://www.chgojipowder.com
December 16 08:08:29, 2018
The first is to select the cultivar with thick cuticle and dark green color that can grow in the early winter and fall. The second is to control the temperature during storage at 9 ~ 12 °C, relative humidity to maintain 90% ~ 95%, gas oxygen 2% ~ 8%, carbon dioxide 1% ~ 2%. The third is to pay attention to the prevention and control of gray mold, fruit rot, root mold rot, anthrax and bacterial soft rot. The first is to avoid mechanical damage, followed by drug treatment. The currently used agent is thiophanate-methyl, sprayed in the field before harvest. After fetching commonly used method of fumigation, the main drug is sec-butylamine, clotrimyl. The specific usage is to dip liquid medicine with cloth, absorbent paper, cotton balls, etc., evenly placed between the green pepper baskets, clams or heaps before storage starts. Be careful not to contact the liquid with green pepper so as not to cause injury. The dosage is 0.05 ml sec. butylamine or 0.1-0.2 ml ketolin per kg green pepper. Fumigation should be carried out in sealed warehouses or plastic accounts. Generally, the volume of green peppers should be about 3/4 of the total volume of warehouses or plastic books. After the drug is released, it should be sealed for 12 to 24 hours, and then open the warehouse or account ventilation. During the middle and later stages of storage, the same treatment can be performed once more.