How to preserve apples in winter

The simple storage method of apples is as follows:

Trench storage method

1. Preparation of the trench. Before storage, dig a trench. The trench is about lm deep and 1.2 wide. About m, the length of the ditch depends on the terrain and the amount of stored fruit. One or more ditches can be dug. There should be a gap of more than 2m between the two ditches. The ditch direction is preferably east-west. Use soil to cultivate 20-40cm of soil around the ditch. The southern ridge should be higher than the northern ridge. To prevent rainwater from flowing into the ditch, the covering on the ditch should have a certain slope to facilitate the rainwater flowing down. Place a wooden stick every 1.5m or so on the ditch to block the sun or rain during the day with grass thatch and other coverings. Rainproof. After the trench is built, it should be pre-cooled one week before fruit storage. That is, the trench should be covered during the day and removed at night to reduce the temperature in the trench. If it rains at night, the trench should be covered tightly to prevent rainwater from entering.

2. Before storing the fruits, first spread a layer of clean fine river sand of 5 to 10cm on the bottom of the ditch, and then discharge the fruits into the ditch in layers, with a thickness of about 60 to 80cm. When discharging, the distance between the fruit and the ditch wall will be Separate the trenches with straw, wheat straw, etc., and set up a ventilation handle made of corn straw every 3 to 4 meters in the middle of the ditch (diameter 5 to 20cm, the top of the straw handle is exposed to the fruit pile). After storage, the fruits (fruit boxes, baskets) are covered with thatch, cattail mats, etc. to provide shade, rain protection, heat preservation and cold protection. Proper ventilation should be provided to prevent the temperature in the ditch from rising too quickly. In the early stage of storage and in the spring of the second year, check once every 5 days. When the temperature changes greatly, check once every 2 days to see if the peel has darkened and whether there is a smell of wine in the trench (inside the box). If there is In the above situation, ventilation should be carried out in time, and the fruit boxes (baskets) should be opened to fully contact the fruits with the air. Fruits with serious conditions should be taken out and sold in a timely manner. There is generally no need to check the fruit during the freezing period, but it should be kept warm in time according to temperature changes and weather forecasts.

Kiln Storage Method

The size and depth of the pit can be determined according to the quantity of stored fruits and geographical conditions. The specific measures to transform the earthen cave dwellings should also be based on the actual conditions of the earthen cave dwellings. Determine the situation and the amount of fruit stored. Kiln storage must be equipped with vents. If possible, an exhaust fan can be installed at the vent. The kiln door (kiln door) can be opened at night to clear the air inside and outside the kiln. The lower temperature outside the kiln at night can be used to reduce the temperature. its internal temperature.

Kiln storage requires that the processed apples be packed directly into boxes (baskets) or wrapped with a layer of paper first and then packed into boxes (baskets) for storage. Because the humidity in the kiln is relatively high and the fruit is in direct contact with the box (basket) and the air, which is conducive to the spread and reproduction of germs, it is required to strictly disinfect the reused boxes (baskets) and kiln. The space is fumigated with 10g of sulfur and sealed for 2 days. The reused boxes (baskets) can be fumigated in the kiln. You can also use bleach to clean it and expose it to the sun for disinfection. The kiln should be ventilated and discharged immediately after disinfection, and the door and vents should be closed day and night one week before fruit storage to reduce the temperature inside the kiln. Fruits stored in kilns should not be stored in large quantities at one time, but should be stored in batches by stages.

Regular spot checks should be carried out after fruit storage so that necessary measures can be taken in a timely manner. Apples that are not suitable for further storage should be sold promptly. When the temperature is too low in winter, attention should be paid to sealing the vents and doorways and thickening the insulation layer. , to prevent the intrusion of cold air and the dissipation of internal heat, so that the temperature in the kiln is not lower than 3℃.

Indoor storage method

1. For indoor vat (urn) storage, choose a large vat (urn), wash and dry it, place it in the fruit storage room, and place the bottom of the vat (urn) Spread about 10cm of wet sand, place a wooden frame on the wet sand, place the processed apples on the wooden frame, arrange them in multiple layers until the jar (urn) is nearly full, and then seal the jar (urn) with plastic film Check the apples every 10 to 15 days and remove the apples that have lost their storage ability in time. During the storage period, the relative humidity in the jar (urn) should be maintained at about 90%. If the humidity is insufficient, the peel will shrink, and an appropriate amount of cold water should be injected along the inner wall of the jar (urn).

2. Indoor plastic bags are used for storage. Prick some small holes in the bag with a hole diameter of 1 to 2 mm, put in an appropriate amount of processed apples, then tie the holes and place them in a suitable location indoors, every 10 to 15 seconds. Check once a day and remove apples that have lost their storage capacity. The fruits can also be placed in boxes (baskets) after being packed in plastic bags. Bags (boxes, baskets) should be placed dispersedly.

Indoor storage should avoid sunlight entering the room. The room temperature is often high before freezing and in spring, so you should keep doors and windows closed during the day and open at night; during the freezing period, room temperature is low, so doors and windows should be closed or heating measures should be taken. It is not advisable to store a large amount of fruits indoors at once. Before storing, you should also close the doors and windows day and night to lower the room temperature.