Strengthening cultivation and management of fruit quality is the basis for successful storage and preservation of kiwifruit. The commonly used cultivation and management measures include strengthening soil management and formula fertilization; scientifically sparsely fruiting and thinning fruit, establishing a reasonable leaf-fruit ratio; protecting natural enemies, strengthening pest and disease prevention, and scientifically pruning and not using hormones. Through the implementation of these measures, high quality and high yield of kiwifruit can be guaranteed. Scientific Harvest 1. Harvest considerations. Water shall not be poured into the garden within 5 days before harvesting. No nitrogen fertilizer shall be applied within 20 days. Picking shall not be carried out within 6 days after the rain or when there is dew in the morning. The picking staff must trim the nails and wear gloves. Before picking the fruit, do not drink and pick fruit. No smoking. 2. Harvesting technology and requirements. To achieve proper harvesting, the kiwi fruit should have its own flavor and quality in order to facilitate storage. (1) The ripening of different kiwifruits in the same orchard and in different parts of the same plant is unlikely to be consistent. It should be done in stages, in batches, first outside and then inside, first up and down, according to requirements according to the level of harvesting good fruit, no Injury, opposition to sweeping light. (2) It is not allowed to harvest bumped fruit, strained fruit, infested fruit, malformed pollinated fruit, and fruit that has caused partial sunken wrinkles due to sunburn. (3) Push the fruit upwards while picking the fruit and gently rotate it so that it cannot be pulled hard. Take it lightly and carefully and ship it carefully to avoid fruit damage and stacking. When packing (baskets) to a single species. Storage management 1. Disinfection within the library. (1) Exclude odor in the library and eliminate debris in the library. After washing the floor with saturated potassium permanganate solution or bleaching powder, the library door is closed for 24 hours. Each cubic meter is fumigated with 5-15 grams of sulfur mixed dry sawdust. After 48 hours, the temperature is switched on. 2. Pre-cooling and bagging. (1) The temperature between the disinfected storage room or pre-cooling room is lowered to 0°C two days in advance. (2) Pre-cooling of harvested fruits will be put in 24 hours (the daily pre-cooling capacity will be about 15% of the cold storage capacity), and the storage temperature will be stable at about 3°C ​​until all pre-cooling is completed. . (3) When bagging, use airtight fresh-keeping bags, put the fruits layer by layer in the bag, prevent the top of the fruit from being damaged or stab other fruits, and then put the special preservative. (4) Stack the bags with good bags by level. The current ideal stacking method is plum stacking. 3. Storage. The storage of kiwi fruit must be "four degrees." (1) Temperature. Generally controlled at around 0 °C, even a sudden change in storage temperature that is not lower than the freezing point may cause chilling damage to the kiwifruit and affect the quality of storage. (2) Gas concentration. The kiwifruit is a respiration-changing berry that absorbs oxygen during storage and produces carbon dioxide and ethylene. Reducing the concentration of oxygen and increasing the concentration of carbon dioxide eliminate ethylene gas as an important means of storage and preservation of kiwifruit. (3) Humidity. If the humidity is too low, the kiwifruit loses water and the peels wrinkle. The humidity in the storehouse should generally be controlled between 95% and 96%. (4) Clarity. It is not only the degree of purity of the fruit but also the clarity of the environment. The fruit must be free of insect pests and pollution. In the course of storage, it is necessary to promptly dispose of infected bacteria or rotted and deteriorated fruit. It is necessary to promptly clean debris from the warehouse and remove harmful gases.
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