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Chestnuts are sensitive to dryness, water deficiency, high temperatures, and freezing. They cannot be sun-dried for sale, and during transportation and storage, they are prone to weight loss, sprouting, and severe spoilage due to improper handling. To help farmers improve their harvesting and storage practices, the following techniques are introduced.
First, timely harvesting is essential. In China, the earliest chestnut varieties mature in late August, while the latest ones reach full maturity by late October. Most varieties are ready for harvest in mid to late September. It's important to wait until the chestnuts are fully matured. At this stage, they have a bright color, low moisture content, high nutritional value, and better resistance to storage and transport.
Harvesting should occur when the chestnuts turn from green to yellow and start cracking naturally. The nuts inside should be brown, and about one-third of the burs should be open. Harvesting should not be done too early. It’s best to pick them after a few consecutive sunny days to avoid rain, which can lead to rotting.
Next, pre-storage processing is crucial. After harvesting, the chestnuts still have high temperature and moisture levels, so they shouldn’t be piled up in large quantities, as this can cause heat damage. Instead, place the burs in a cool, well-ventilated area with a stack height no more than 1 meter. Avoid direct sunlight and compression. You can cover them with weeds or other materials to keep them cool and moist. After about 10 days, remove the chestnuts from the burs, clean them, and let them dry in the shade for 2–3 days before storing or transporting.
Fumigation is also an effective method to prevent pests. Place the chestnuts in a sealed room and use carbon disulfide as an insecticide. For every 50 square meters, apply 1.5–2 kg of the chemical. Pour it into a shallow dish and position it on top of the chestnut bags. Allow the vapor to spread throughout the room. Seal all doors and windows tightly, and cover any gaps with paper. This will kill pests within 1–2 days.
To prevent sprouting, you can soak the chestnuts in solutions like 100–1000 ppm Qingshui or 1000 ppm naphthalene acetate. These treatments effectively inhibit germination.
For storage, a traditional method involves layering chestnuts with wet sand. First, lay a layer of rice straw or sorghum stalks on the floor, then spread 7 cm of sand. Make sure the sand isn't too wet to handle. Add the chestnuts and continue layering with sand, alternating between chestnuts and sand in a ratio of 1:2. The total depth should be around 80 cm, covered with straw. If wet sand is unavailable, you can use sawdust or soil instead, but ensure proper temperature and humidity control.
When temperatures are high, chestnuts can be stored in a cold room after harvest. Lower the temperature gradually before transporting them to different areas. Store the chestnuts in damp sacks at 0–2°C with around 90% humidity and sufficient ventilation to maintain a moist, cool environment. This helps preserve quality and extend shelf life.