The pathogenic microbe that causes black mold invades chestnuts before or after harvesting, latent in the inner skin, and does not show any symptoms. After the fruit is stored for 1 to 2 months, the bacteria quickly spreads, and black spots appear on the tip of the chestnut or At the top, expanding, the infected flesh tissue is loose, from white to gray, and finally the whole fruit rots and turns black. If the harvest season is hot and humid, the natural incidence of fruit can be as high as 50% to 70%. Prevention measures: 1. Strengthen field management, spray the tree body 2 weeks or 2 months before flowering of the chestnut to eliminate or reduce the source of infection in the field. 2, timely harvest. When harvesting maturity is not enough, chestnuts have high water content and high temperatures, which are unfavorable for storage and should be spread out in time after harvest. 3, chestnut harvest, threshing, handling and other processes to avoid damage, and best to keep the storage temperature at 0 °C ~ 1 °C. 4. Post-harvest anti-corrosion after storage, add a certain amount of pine needles in the packaging bag during storage. Http://
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