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保鲜库管理库内消毒:排出库间异味,消除库内杂物。用饱和的高锰酸钾溶液或漂白粉洗刷地面。用每立方米5~15克硫磺拌干锯末熏蒸,紧闭库门24小时,48小时后开机降温。预冷、装袋:将消毒后的库间或预冷间温度提前2天降至0℃;24小时内将采摘果入库预冷,库温稳定在3℃左右,待全部入库预冷结束,根据要求分级装箱;装袋时选用不漏气
Preservative library management library disinfection: odor discharged from the warehouse to eliminate debris in the library. Wash the ground with saturated potassium permanganate solution or bleach. With 5 to 15 grams per cubic meter of sulfur mixing dry sawdust fumigation, closed library door 24 hours, 48 hours after the boot cooling. Pre-cooling, bagging: the disinfection of the room or pre-cooling room temperature 2 days in advance to 0 ℃; within 24 hours of picking fruit storage precooling, the library temperature stable at about 3 ℃, until all the warehousing precooling , According to the requirements of grading packing; bagging choose airtight