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Detailed Explanation of Key Techniques for Ventilated Storage of Pears

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Ventilated storage of pears is a simple method that uses the natural low temperatures of winter, employing a ventilated storehouse with large day-night temperature differences and heat-insulating and warmth-retaining properties, so that the pears are kept under relatively stable, lower temperature conditions, delaying decay and allowing good storage. The main techniques are: after the pear fruit is harvested, it undergoes pre-storage and injury sorting, is packed into baskets and put into the storehouse, and stacked with ventilation. According to the temperature difference inside and outside the storehouse, windows should be opened or closed promptly and flexibly to regulate the temperature and humidity inside the storehouse, keeping the temperature as close as possible to -3 to 1°C and the relative humidity between 85% and 93%. In severe cold seasons, attention must be paid to preventing freezing, especially for

Ventilated storage of pears is a simple method that uses the natural low temperatures of winter, employing a ventilated storehouse with large day-night temperature differences and heat-insulating and warmth-retaining properties, so that the pears are kept under relatively stable, lower temperature conditions, delaying decay and allowing good storage. The main techniques are: after the pear fruit is harvested, it undergoes pre-storage and injury sorting, is packed into baskets and put into the storehouse, and stacked with ventilation. According to the temperature difference inside and outside the storehouse, windows should be opened or closed promptly and flexibly to regulate the temperature and humidity inside the storehouse, keeping the temperature as close as possible to -3 to 1°C and the relative humidity between 85% and 93%. In severe cold seasons, attention must be paid to preventing freezing, especially for varieties that are relatively sensitive to low temperatures. The suitable storage temperature for Suli pears is 0 to 5°C.

Before the pear fruit is put into the storehouse, the ventilated storehouse must be cleaned and disinfected. Thermometers and hygrometers must be set up in the storehouse and placed in representative positions, so as to correctly understand and grasp the changes in temperature and humidity inside the storehouse.

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