Cellaring
The cellar requires cool ventilation, hard geology, low water tables, and no worries about rats and standing water. Existing old cellars can be used with minor modifications, and new cellars should be completed 1 month before fruit storage. The size of the cellar is determined according to factors such as fruit loading, ease of management, and favorable operation, and is generally suitable for medium-sized. Medium-sized cellars are 3 m deep and 3 m wide and 16-20 m long; The cellar door is 2 meters high, 0.8-1.0 meters wide, open to the north; the ventilation channel is high, 1.2 meters and 0.8 meters wide, the upper part of the vent should exceed the roof, the shed should be 0.3-0.5 meters, and covered with barbed wire to prevent rodents and insects. The fruit boxes in the cellar are arranged on both sides according to the shape of "product", the height of the stacking is at least 20 cm from the top of the cellar, the lowest fruit box should be 25-30 cm from the ground, and the middle and middle of the cellar are walkways and ventilation passages. A few days before the Liguo people were stored, the cellar was to be opened and closed day and night. The highest temperature in the cellar shall not exceed 20 °C, the lowest shall not be lower than 0 °C, the most suitable storage temperature shall be 1~5 °C, and the relative humidity of the air shall be 90%-93%. During the storage of pear fruits, ventilation is carried out every 6-7 days, and every 25-30 days is checked, and wounded, diseased and rotten fruits are detected in time. This method can store pears until mid-to-early February of the following year.
Modified atmosphere storage
Modified atmosphere storage is mostly used for large tents or plastic bags and small packaging storage, and conditional storage can also be used for modified atmosphere storage and modified atmosphere machine. The optimal temperature for storing pear fruits in a large tent is 0-1 °C, the relative humidity of the air is 93%-95%, the oxygen is 2%-4%, the carbon dioxide is 2%-3%, and the nitrogen is 93%-96%. The optimal temperature for storing pear fruits in small plastic bags is -1 °C, the relative humidity of air is 90%-95%, oxygen is 12%-13%, carbon dioxide is 0.5%-1%, nitrogen is 86%-87.5%.
