First, the storage characteristics: should choose strong disease resistance, good storage, and flesh-thick, fruit-colored green late-maturing varieties of storage. In order to avoid sickness in the fields, it is also necessary to choose the field where the plants grow robustly, without pests and diseases, and it is generally advisable to harvest before the frost fall. When harvesting, the fruit should be removed together with the handle, and the picking action should be light to prevent mechanical damage. The most suitable commercial storage temperature of green pepper fruit is 8-12°C, and the relative humidity is 85%-95%. In addition to preventing wilting during storage, it is also necessary to prevent its occurrence and delay its aging. Second, before the storage library disinfection: Sulfur fumigation is generally used, this method is simple and effective, the effect is good, but the sulfur vapor on the evaporator and the cooling pipe damage slightly. The amount of general sulfur (by store or cellar) is 10g/m3. Sulfur is mixed with dry sawdust and shavings, and placed on a dry brick to ignite. Immediately close the doors, windows or pits, and fully ventilate it after 24 hours. The bleaching or formaldehyde solution can also be used to disinfect the pit or warehouse. Disinfect with 4% bleach solution, store after disinfection and open the door for ventilation after 48 hours. Or use 1%-2% formaldehyde solution to spray walls, roofs, floors, packaging and turnover boxes, close the cellar and storehouse after spraying for 24 hours, and use formaldehyde solution to disinfect 2 times. The effect is better. The second disinfection was performed after the first spray for 7 days. Third, the storage method: 1. Cellar method: Select a higher ground plot, according to the number of green peppers to be stored dig storage pits, cell walls should be solid, the bottom pad bricks, cellar mouth with a wood cover, to prevent the rain Or freezing injury. Because the peppers require higher storage temperature and less evaporation, the heat-retaining performance in the pits is better, and the ventilation area can be smaller. No air intake holes are generally provided, and ventilation windows are only provided in the pit. The depth of the pit is generally between 1.5-3m. (1) Basket storage method: Before disposing the basket, first dispose the disinfected paper in the basket or line the disinfected wheat straw or rice straw, put the selected green pepper into the basket, and then add the cover after covering the basket. The basket code finished product is stored in the storage. (2) Storage method: In the cellar, 1.5-2m wide, 1.5-2m wide rack, storage rack is divided into 4 layers, the lower layer is about 20cm from the ground, and green pepper is tiled on the shelf 3-4 layers. (3) Bulk storage method: First lay a layer of straw or wheat straw about 10cm thick on the ground in the cellar, and put green peppers about 30cm thick on top to form a long strip. Then depending on the temperature of the cellar, it covers rice straw, wheat straw, and pouches. During the treatment process, it should be noted that usually the storage pits do not release during the day, release air at night, keep the cellar temperature at 8-9°C, check the basket every 7-10 days, and change the wheat straw or straw to replace the replaced straw or wheat straw. Can be reused after disinfection. Cellar management should pay attention to ventilation and temperature and humidity control. The inspection was started 7-10 days, and it was found that the rotten fruit was processed in a timely manner and the inspection was conducted 15 days later. It was found that the covered straw or wheat straw was too dry to be replaced in time. 2. Atmosphere storage method: (1) Rapid oxygen reduction method: The selected green peppers are placed in a sterile crates, each box is about 10kg, and placed in a "product" shape. Each stack of 50 boxes, a total of about 500kg. The top layer is covered with thin bamboo plates or sacks, kraft paper, etc. to prevent the water droplets on the top of the plastic account from directly dripping on the green peppers and to prevent the light from affecting the fruits. The bottom layer is placed with 5-7 kg of slaked lime to absorb carbon dioxide. After covering the plastic sheet and sealing it from the outside air, oxygen is drawn and nitrogen is purged. Repeated 4-5 times to reduce the oxygen content of the original 21% to 2%-5%. Afterwards, oxygen can be absorbed by 1%-2% every 24 hours, and oxygen can be adjusted within 5%. The carbon dioxide produced by the breathing of green peppers is absorbed by the method of increasing slaked lime, and its content is controlled within 5%. Every 10-12 days, the accounts are turned over 1 times, and in the later years, the lesions are rotted, replaced with dry plastic film or dried by water droplets on the wall. (2) Natural oxygen reduction method: When this method is adopted, the requirements of the quality, quantity, stacking method, and reaction time of green pepper are basically the same as the above methods. The difference is that the fruits of the green peppers are sealed and the oxygen is due to the fruits. When the self-breathing rate is reduced to 6%, it is measured and adjusted once a day, so that the air content in the account is kept at 3%-6%, and the carbon dioxide is controlled at 6% or less. (3) Simple Billing Method: The quality, packaging, quantity, stacking form, etc. may refer to the above two methods. The adjustment of the gas is generally done by a method of penetrating once every 2-5 days. It is advisable to keep the time for each account at 10-15min. However, it is necessary to pay attention to the changes in the fruits of the green pepper inside the account, and strictly prevent the excessive rot and deterioration of the fruit caused by the high concentration of oxygen in the cylinder or carbon dioxide caused by the long interval between the accounts.
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