How to preserve apples in winter

Simple storage methods of apples are as follows:

Trench storage method

1. Dig trenches before preparing for storage. The trench is about 1m deep and about 1.2m wide. The length of the ditch depends on the terrain and fruit storage. One or more trenches can be dug. There should be an interval of more than 2m between the two trenches. The direction of the ditch should be east-west, and the side of the ditch should be built into a ridge of 20-40cm, which is subject to the south ridge. Prevent rainwater from flowing into the ditch, and make the mulch on the ditch have a certain slope to facilitate the rainwater to flow down. Put a wooden stick on the ditch every l.5m or so, so as to use mulch such as grass film to keep out the sun during the day or rain in rainy days. After the ditch is completed, it should be precooled 1 week before fruit storage, that is, the ditch should be covered during the day and the plastic film should be removed at night to reduce the temperature in the ditch. If it rains at night, cover the ditch tightly to prevent rain from entering.

2. When the fruits are put into storage, a layer of 5 5- 10/0cm clean fine river sand is laid at the bottom of the ditch, and the fruits are discharged into the ditch in layers, with a thickness of about 60-80cm. When the fruit is discharged, it is separated from the ditch wall with straw, wheat straw, etc. In the middle of the ditch, every 3-1 4m is erected1ventilation handle made of corn stalks (5-20cm in diameter, and the stalks are exposed from the top of the fruit pile). After storage, cover the fruits (fruit boxes and baskets) with straw mats and mats. In order to keep out the sun and rain, keep warm and cold. Properly ventilate to prevent the temperature in the ditch from rising too fast. Check L times every five days in the pre-storage period and the spring of the following year, and check 1 time every two days when the temperature changes greatly to see whether the peel is black and whether there is alcohol smell in the ditch (box basket). If this happens, it is necessary to ventilate in time, open the fruit box (basket) to make the fruit fully contact with the air, and take out the serious fruit in time for sale. There is generally no need to check fruits during the freezing period, but keep warm in time according to the temperature change and weather forecast.

Kiln storage method

The size and depth of digging holes can be determined according to the quantity and geographical situation of fruit storage, and the specific measures to transform soil holes should also be determined according to the actual situation of soil holes and fruit storage. Kiln storage must be equipped with vents. If possible, an exhaust fan can be installed in the vent, and the cellar door (kiln door) can be opened at night to dredge the air inside and outside the cellar, and the lower temperature outside the cellar at night can be used to reduce its internal temperature.

Kiln storage requires that the processed apples be directly boxed (basket) or wrapped with 1 layer paper and then boxed (basket) for storage. Because of the high humidity in the kiln, the fruit directly contacts with the box (basket) and air, which is beneficial to the spread and reproduction of germs, so it is required to strictly disinfect the reused box (basket) and kiln. Kilns can be fumigated with sulfur per cubic meter of space 10g and sealed for 2 days. Reusable boxes (baskets) can be fumigated in kiln pits. You can also wash it with bleach and expose it to the sun for disinfection. After disinfection, the kiln should be ventilated. Before fruit storage 1 week, the doors and vents should be closed during the day and opened at night to reduce the temperature in the kiln. Fruits stored in kilns should not be stored in large quantities for l times, but should be stored in stages and batches.

After the fruit is stored, it should be checked regularly so as to take necessary measures in time and sell apples that are not suitable for further storage in time. When the temperature is too low in winter, attention should be paid to sealing the exhaust holes and doors, thickening the insulation layer to prevent the invasion of cold air and external heat dissipation, so that the temperature in the kiln is not lower than 3℃.

Indoor storage method

1. Store the selected vat (urn) in the indoor vat (urn), wash and dry it, put it in the fruit storage room, spread wet sand of about 10cm on the bottom of the vat (urn), put a wooden frame on the wet sand, put the processed apples on the wooden frame, and place them in layers until the vat (urn). During storage, the relative humidity in the jar (urn) should be kept 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 stored in bags. Punch some small holes with the aperture of 1-2mm, put the processed apples into a bag, and then put them in a suitable position indoors. Check them every 10- 15 days, and take out the apples that have lost their storage capacity. Fruit in plastic bags can also be put in boxes (baskets). Bags (boxes, baskets) should be scattered.

Indoor storage should avoid sunlight. The room temperature is often high before freezing and in spring, so it is necessary to close the doors and windows during the day and open them at night. The room temperature is low during freezing, so doors and windows should be closed or warm measures should be taken. Indoor storage of fruits is not suitable for 1 time. Before storage, doors and windows should be closed day and night to lower the room temperature.