Hebei fresh chestnut manufacturers introduce to you: nine reasons for the occurrence of chestnut internal rot

1. Variety characteristics

Different chestnut varieties have significant differences in storability. On the whole, early maturing varieties and southern varieties are prone to internal rot. Due to the higher temperature in the south, it is easier to heat, sweat and mildew during storage and transportation, so the storage resistance of chestnut in the south is poor. In the same region, the probability of internal rot of late maturing varieties is much lower than that of early maturing varieties.

2. Maturity difference

Chestnut with high maturity has high starch content, less water, plump fruit and strong storability. Chestnut without sufficient maturity has high water content, soft tissue and is extremely perishable. Therefore, it should be harvested when most of the chestnut pods turn yellow and 1/3 crack, or harvest a few days later, so that the probability of chestnut internal rot is also low.

3. Harvest time

It should be avoided to harvest chestnuts in rainy days or after rain, when the morning dew is not dry, because under the environment of high humidity, the shell of chestnuts will absorb water and the water will penetrate into the interior of chestnuts, providing suitable conditions for chestnuts to cause pathogenic bacteria to parasitize.

4. Harvesting method

Chestnut farmers generally use natural fruit dropping and stick shooting to harvest chestnut fruits. Chestnuts that naturally mature and fall off are mature, with good appearance and flavor, and are not prone to internal rot. By using the method of shooting down, the chestnut shell and kernel are not fully mature, the flavor is reduced, and it is very easy to mildew. In addition, threshing with stick beating, foot pedal, Peng raking machine and other methods is very easy to cause local mechanical damage of chestnut, which will lead to pathogen infection of chestnut kernel and internal rot disease, and the infection rate of pathogen is also low when chestnut is not injured.

5. Stacking method

After harvest, avoid stacking the chestnut for too long, or pile the chestnut too thick and too solid, otherwise it may cause heat in the pile. If the temperature exceeds 50 ℃, the embryo will be burned and the cotyledon will deteriorate. However, scientifically stacked chestnut pods can promote chestnut ripening and coloring after a period of time, which is conducive to storage and reduce the possibility of internal rot.

6. Pest infection

Bacterial infection is the main reason for the occurrence of internal rot. the exposed stigma on the top of chestnut and the porous fibrous mechanism of chestnut shell are very easy to be invaded by bacteria, and appropriate conditions will cause the occurrence of internal rot. In addition, fruit borers such as chestnut gall bee, weevil and peach borer can also aggravate the occurrence of internal rot.

7. Storage method

Whether the suitable conditions can be maintained during storage is the key link that affects the storage effect of chestnut. Improper temperature and humidity, high or low carbon dioxide and oxygen content will lead to chestnut heat, frostbite, air drying or hypoxia, resulting in a greatly increased incidence of chestnut internal rot. The suitable storage temperature of Chinese chestnut is 0 ~ 4 ℃, and try to maintain the relative humidity in the warehouse above 90% during storage. Pay attention to spray moisturizing in time.

8. Internal changes

The changes of sugar content and respiratory intensity of Chestnut during storage affect the incidence of internal rot of chestnut. At the beginning of storage, the sugar content increases continuously, and at this time, internal rot Z is easy to occur. At the same time, chestnut breathes vigorously, and the respiratory intensity increases with the increase of temperature. High intensity breathing releases a large amount of respiratory heat, which promotes the rise of chestnut storage temperature. High temperature will cause bacteria to enter the active state, promote the reproduction of bacteria, destroy the physiological function of chestnut, and greatly increase the internal rot rate.

9. Climatic factors

In addition to the above reasons, chestnut internal rot is also related to local temperature and precipitation. Too high or too low temperature and too much or too little precipitation may cause internal rot of some varieties in a certain region.

The above are the nine reasons for the occurrence of chestnut internal rot introduced by Hebei fresh chestnut manufacturers. Hebei Yanshanhong Food Co., Ltd., founded in September 2000, is a comprehensive production enterprise specializing in the R & D, processing, production and sales of chestnut, peanut and other agricultural and sideline products. The company covers an area of 20000 square meters and a construction area of 6000 square meters, including food processing workshops, low-temperature warehouses, quick-frozen warehouses and high-temperature warehouses. If you have any need, please contact us!