What are the key points to note when storing jujubes?

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

2. Lower the storage temperature to 0°C within 2 days before putting the jujubes in.

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

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

5. Jujubes sprayed with hormones such as color-promoting agents before harvest are not suitable for storage.

6. After the harvested jujubes are selected, dip them in CT special liquid preservative for jujubes, and while precooling at 0°C, drain them dry. When the fruit temperature is 0°C and they are thoroughly dry, put them 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 bags.

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

Note:

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

(2) The amount packed in each plastic bag must never exceed 6 jin.