Chestnut seed wax seal storage method

Chestnut seed wax seal storage method

Chestnut seeds are susceptible to mildew during storage and are prone to loss of water. After trial wax storage, received the desired results. 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 bromine for 4h-8h can effectively prevent insect pests. Bromine 40g-50g per square meter is used. Soaking with 5‰2,4-D and thiophanate-500 times for 3min can be used for preservation. 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 liquid paraffin is controlled between 90--100°C. The chestnut seeds to be treated are filled with 0.5 kg to 1.0 kg of seeds each time using a specially made large-eye-cold colander (preferably made of a roughly 2 mm thick wire to form a flat bottom). 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: Store the wax-sealed chestnut seeds in a baghouse at a temperature of 5°C to -10°C. Use a plastic woven bag with a thickness of 30 cm to 40 cm. It is suitable for the seeds to be 50 cm deep. Leave a gap of 5cm to 10cm between the bag and the bag and place it in a single layer.

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