1. Variety characteristics of chestnut manufacturers

Different chestnut varieties have significant differences in storage performance. Overall, early maturing varieties and southern varieties are prone to internal rot. Due to the high temperature in the south, the chestnut is more prone to sweating and mildew during storage and transportation, so the chestnut in the south has poor storage resistance. In the same area, the incidence of internal rot is much lower in late-maturing varieties than in early-maturing varieties.

2.Mature differences

Chestnuts with high maturity have high starch content, less water, plump fruits and strong storability. But the chestnuts that are not fully mature have a high water content, a soft tissue, and are easily rotten. Therefore, it should be harvested when most of the chestnut has turned yellow and 1/3 cracked, or it should be harvested a few days later, so the incidence of chestnut rot is also low.

3. Harvesting timing

Harvesting chestnuts should be avoided on rainy days or after rain, when the morning dew is not dry, because under high-humidity environment, chestnut shells will absorb water so that water penetrates into the chestnut, providing suitable conditions for chestnut fruit to cause pathogen parasites.

4. Collection method

Chestnut farmers generally use natural fruit and sticks to shoot down and harvest chestnuts. Chestnuts that mature naturally and fall off are mature, have good appearance and flavor, and are not prone to internal rot. However, by using the harvesting method, chestnut shells and chestnut kernels are not fully mature, the flavor is reduced, and the mold is easily rotten. In addition, threshing with sticks, pedals, and pickling machines can easily cause local mechanical damage to chestnut, which causes pathogens to infect chestnut kernels and cause internal rot. The infection rate of chestnuts is also low when the chestnut is not injured.

5.Stacking method

After harvesting, the chestnut canopy should be stored for a long time, or the chestnut canopy should be piled too thick or too solid, otherwise it may cause heat in the pile, and the germ will be burned if the temperature exceeds 50 ℃, and the cotyledons will deteriorate. The scientifically stacked chestnut can promote chestnut ripening and coloring after a period of time, which is conducive to storage and reduces the possibility of internal rot.

6, pest infection

Infection with germs is the main cause of internal rot. The stigma and chestnut shell porous fiber-like mechanism exposed on the chestnut top are easily invaded by germs, and internal rot will occur if the conditions are appropriate. In addition, chestnut bee, weevil, peach pupa and other pests can also increase the incidence of internal rot.

7.Storage method

Whether the proper conditions can be maintained during storage is a key link affecting the chestnut storage effect. Improper temperature and humidity, high or low carbon dioxide and oxygen content will cause chestnut heat, frostbite, air-drying or hypoxia, which will greatly increase the incidence of chestnut internal rot. The suitable storage temperature of chestnut is 0 ～ 4 ℃, and try to keep the relative humidity of the chestnut above 90% during storage, and pay attention to spraying and moisturizing in time.

8.Internal changes

The change of sugar content and respiration intensity of chestnut during storage affect the occurrence rate of chestnut internal rot. At the beginning of storage, sugar content continues to increase, at which time internal rot is most likely to occur. At the same time, chestnut breathing is strong, and the breathing intensity increases with increasing temperature. High-intensity breathing releases a large amount of breathing heat, which causes the chestnut storage temperature to rise. The high temperature will cause the germs to enter the active state, promote the germs to multiply, and cause the chestnut physiological function to be destroyed, and the internal rot rate will be greatly increased.

9.Climatic factors

In addition to the above reasons, chestnut internal rot is also related to the local temperature and precipitation. If the temperature is too high or too low and too much or too little precipitation, internal rot may occur in some varieties in a certain area.

* The article comes from the Internet, for reference only!