1. Fruit selection Fruit selection For indoor storage of oranges, late-maturing varieties should be used, picking eight to nine mature fruits on sunny or cloudy days without dew, and cutting the fruit pedicles. Within 24 hours, diseases, insects, wounds, inferior fruits and pedicels were excluded. 2, pre-storage sweating? The selected fruit into a cool and ventilated room (heap no more than 3 layers), pre-storage 3-5 days, let it sweat heat, evaporation of a small amount of water, pending preservation. 3, container handling? Use bamboo baskets, willow baskets, wooden boxes, water tanks, etc. as a container, to be washed, disinfected, dried, after the liner pad a kraft paper or non-toxic film, and then loaded the fruit. 4. Storehouse Disinfection: Clean the storage room 7 days before the storage of oranges, and use 50% thiophanate-methyl 1000-fold spray or sulphur alpinia mixture for fumigation, require indoor cool ventilation, doors and windows closed and convenient, and the ground is flat and dry. In order to avoid breeding viruses, causing rotten fruit. 5. Storage management After the citrus is put into storage, pay attention to adjust the temperature and humidity. First, it is advisable to keep the storage temperature at 8 to 15°C and relative humidity of 80 to 90% by opening and closing ventilation windows and doors and spraying water. The second is a hard check. Check the fruit once every 15-30 days and find that the rotten fruit is treated in time to avoid the spread of the disease. The third is antifreeze. In case of freezing and freezing weather, the container is covered or covered with a film. Also pay attention to the prevention of rat damage.
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