1, indoor accumulation. Choose a cool, dry, well-ventilated room. After burning sulphur and disinfecting, spread 15-20 cm thick barnyardgrass on the ground and gently stack the selected persimmons on the grass, 4-5 layers thick. Persimmons can also be stacked in baskets. In the control of temperature and humidity, if there is no refrigeration equipment in the room, and the outdoor temperature is higher than 0°C, ventilation should be performed sooner or later and the doors and windows should be sealed during the day to prevent heat. When relative humidity is lower than 90%, humidification should be properly performed. This method has a shorter shelf life. 2, open shelf hiding. Choose a high-pitched, cool place, take a 1-1.2m high shelf, depending on the width and length of the storage, spread the bamboo or corn stalks on the shelf, spread a 10-15cm thick straw, and place the selected persimmon On the shelf, about 30 cm thick. When the temperature is lower than 0°C, it needs to cover straw insulation. A ridged rain canopy is provided at the top of the rack. This method can be stored until the beginning of April of the following year. The color and quality of persimmons are still good. 3, natural frozen storage. The natural freezing method is to keep the persimmon in a cool place and allow it to freeze. Select low groundwater level, dig wide at the back yang, and each have a 35-cm wide ditch. Spread 5-10 cm corn stalks in the ditch, lay about 5 layers of persimmon, and cover the frozen persimmon 30-60 cm thick. Grass, keep it cool. The storage period is 3-4 months until it is thawed during the spring season. 4. Atmosphere storage. Divided into two kinds of rapid oxygen reduction and natural oxygen reduction. Rapid oxygen reduction is to pre-equip the mixed gas with 30% oxygen and 6% carbon dioxide, and continuously pass it into plastic bags or bags, or use nitrogen-enriched and oxygen-reducing methods to make the fruit quickly in a suitable gas environment. The natural oxygen reduction method is to seal the fruit in a polyethylene plastic bag (bag) and adjust the gas content in the bag by the respiration of the fruit itself. The gas composition in the bag is then measured daily or periodically. When the oxygen content is lower than 3% and the carbon dioxide content is higher than 80%, air is added to the bag or absorbed by slaked lime (0.5 to 1 kg of slaked lime per 100 kilograms of fruit, which can be replaced when hydrated lime fails). At 0°C, persimmon varieties can be stored for about 3 months, and astringent persimmons can be stored for about 4 months. In addition, the persimmon fruit can also be soaked in salt and alum, and stored in 50 kg boiling water. Add 1 kg of salt and 250 g of alum. Pour the salt water into a very clean tank. After the water is cooled to room temperature, the persimmon fruit is placed in a cylinder and cleaned with persimmon leaves. At the same time, pressing with a bamboo rod, so that persimmon fruit completely immersed in the solution, when the moisture decreases, the above solution can be added. Since alum can maintain fruit firmness, salt has antiseptic properties. Therefore it was stored until around May of the following year, but it remained crisp but the fruit was slightly salty. In order to use this method to strictly select fruits, the required containers must be very clean, and the proportion of salt bran used in different varieties is different. When using them everywhere, small preliminary experiments are required. Persimmons are usually harvested from late September to early October. For storage of persimmon fruits, use hard ripening fruit, cut the stem with harvesting scissors and keep the sepals. Remember to avoid any mechanical damage.
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