Although chestnuts are dried fruits, they are afraid of dryness, water, heat and cold. Therefore, production must pay full attention to the harvest and storage of chestnut fruit. 1. The chestnut harvesting chestnut ripeness sign is: The shed is yellow, the top of the chest is cracked into a “10†shape, and the chestnut fruit is brown and shiny. Chestnut harvest time varies from variety to variety. Generally early-maturing varieties are harvested in early September, while late-maturing varieties are harvested until early October. General use natural fruit drop harvesting method. After the chestnuts have matured, the oysters (Prunus chinensis) are cracked and the fruit can fall naturally. Pick up every morning. Harvested in this way, full and full flesh, can increase production, durable possession, but long harvest period. With the method of dropping, the harvesting task can be completed at one time. That is to say, most of the oysters become brownish-brown, and when some of them are cracked, they are gently hit with wooden poles. After harvesting, the total saggers are covered and sprinkled with water whenever dry. After a few days, all the eggs were cracked and the fruit was removed. The above two harvesting methods can be applied in combination, one tree, early harvesting with natural fruit drop, and late ripening can be harvested. This will shorten the harvest period. Natural fruit picking must be done before the ripening of the chestnuts in the "creative tree farm" between the rows, eradicating weeds, and leveling the land so that the falling chestnuts are not lost and are easily picked up. Second, chestnut seed storage chestnut seed during storage is susceptible to mildew, easy to lose water. After trial wax storage method, received the desired effect. The specific approach is: 1. Timely harvesting: timely harvesting is the key to the safe storage of chestnut seeds. Chestnuts for seed use should be fully developed and mature, full and full flesh, low water content, can significantly improve their ability to withstand storage. 2. Treatment before Seed Wax Sealing: The seeds of chestnut must be screened and graded prior to storage in the wax seal, and pest control and antiseptic treatment should be performed. Fumigation in a closed room with bromide for 4-8 hours can effectively prevent insect pests, using 40-50 grams of bromine per square meter; soaking with 5 times 2,4-d and thiophanate 500 times for 3 minutes can be preserved. When soaked, the liquid on the seed coat must be fully air-dried. 3. Wax seal: The paraffin purchased will be deuterated with a large iron pan. The temperature of the liquid paraffin is controlled between 90-100°C. The chestnut seeds to be treated, with a special big-eye colander (with a thick 2 mm or so wire into a flat bottom best) 0.5-1 kg per seed. Quickly soaked with deuterated liquid paraffin, in the transient process of seed out from the paraffin, shake the colander vigorously, on the one hand to ensure that each seed completely stick wax, on the other hand to prevent the seeds from sticking to each other. The wax-sealed seeds are then aired onto a clean concrete floor. In the process of sealing wax seeds, it is necessary to add solid paraffin at any time, so that the liquid paraffin in the pot can maintain a certain level, and at the same time, the temperature of the liquid paraffin must be measured at any time. The temperature should not exceed 100°C. When the temperature exceeds 100°C, the fire is controlled to lower the temperature. 4. Storage: Put the wax-sealed chestnut seeds in bags and store them in a room with a temperature of 5-10°C. Use a plastic woven bag with a thickness of 30-40 cm. It is better for the seeds to be packed with a depth of 50 cm. Leave a 5-10 cm gap between the bags and place them in a single layer.
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