Fruit soaking Generally, fruit soaking needs to be done within 24 hours after harvest, especially in rainy and humid weather, which can reduce the chance of infection. Common diseases during citrus storage are six major diseases: penicillium, green mold, black rot, pedicle rot, anthracnose, and acid rot. Timely soaking can reduce the incidence of the disease. At present, the more commonly used formulas are: 45% Spox 1000 times + 300 mg; and imazalil (Malide) 1000 times solution + 2, 4-D 300 mg. Disclaimer: Some articles on this website are transferred from the Internet. If you have third party legal rights, please inform this website to deal with them. phone Medical Equipment Disposal,Syringes Needles Sizes,Disposable Syringe,Insulin Syringe FOSHAN PHARMA CO., LTD. , https://www.pharmainjection.com
Fruit soaking method: The citrus is immersed in the prepared antiseptic and fresh-keeping liquid for about half a minute, taken out to dry, packed with fruits or stacked for storage.
Graded packing is transported according to the standard graded packing, which can reduce the loss during transportation and increase the fruit commodity rate. Hierarchical packaging and transportation is an important link to consumers. In order to ensure that the citrus is sold and has good commerciality, it should be sorted and selected, and packed in small packages to minimize fruit damage during transportation and sales.