The use of biogas for apple storage offers several benefits, including low initial investment, ease of operation, and high economic returns. This method can effectively preserve apples for over 200 days, making it a practical solution for long-term storage.
When choosing the right storage method, four common options are typically considered: container type, film-covered type, crypt type, and storage room type. Container and film-covered storage systems are cost-effective, require simple equipment, and are easy to manage, but they have limited capacity and are better suited for short-term storage. On the other hand, crypt and storage room types involve higher investment and more complex sealing techniques, but they offer greater storage capacity, longer service life, and better resistance to external environmental factors, making them ideal for long-term preservation.
For biogas-based apple storage, the storage room type is generally preferred due to its efficiency and scalability. After harvesting in mid-October, apples undergo a pre-cooling process for about three days to remove field heat. Only clean, undamaged fruits are selected and placed into plastic baskets, cartons, or polyethylene bags. These are then stored in a sealed polyethylene film room. Temperature and humidity are continuously monitored using mercury thermometers and hygrometers to ensure optimal conditions.
Once the fruit is packed, the room door is closed and sealed with tape or another suitable material. The initial biogas concentration inside the storage room should be between 5% and 7%. After ten days, this level is increased to 12%–16%, which helps maintain an oxygen level of 3%–10% and carbon dioxide levels between 2% and 10%.
Temperature control is crucial, with the ideal range being 1°C to 5°C, while humidity should be kept between 80% and 90% to prevent dehydration and spoilage.
During the first two months after storage, apples are turned every ten days to check their condition. Any signs of rot are immediately removed. After that, turning is done once a month, along with periodic ventilation. Ventilation is usually carried out between 10 a.m. and 4 p.m. during colder months, and at night when temperatures are higher. To maintain hygiene, 2% lime water is used regularly to disinfect the floors, walls, and fruit boxes, ensuring a clean and safe storage environment.
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