Key points to note during jujube storage

1. Thoroughly disinfect the storage room with CT storage-room disinfectant.

2. Lower the storage temperature to 0°C within 2 days before loading.

3. Jujubes should be harvested at the white-ripe stage, that is, when the fruit turns from green to white and the surface is slightly tinged with red.

4. Harvest with the fruit stalk attached; jujubes that have been knocked down with sticks must never be put into storage.

5. Jujubes sprayed with hormones such as ripening accelerators before harvest are not suitable for storage.

6. After harvesting, sort the jujube fruit, dip it in CT liquid preservative specially for jujubes, and pre-cool at 0°C while draining; when the fruit temperature is 0°C and the fruit is thoroughly dry, put it into fresh-keeping bags, preferably 6 jin per bag, punch 6 small holes of 0.5 cm in each bag, add 3 packets of red medicine, and seal the bag.

7. During storage, the storage temperature should be kept at 0--1°C.

Note:

(1) Never forget to punch holes in the bags;

(2) Never exceed 6 jin per plastic bag.