Vitamin is a kind of trace organic substance that humans and animals must obtain from food in order to maintain normal physiological functions. It plays an important role in the process of human growth, metabolism and development. Vitamins in the body neither participate in the formation of human cells, nor provide energy for the body.
Scientific studies have found that at least 30 different compounds are considered "Vitamins", of which more than 20 vitamins are known to be necessary for biological health.
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Chestnuts are sensitive to dryness, water deficiency, heat stress, and freezing. They cannot be sun-dried or sold directly after harvest. During transportation and storage, improper handling often leads to weight loss, sprouting, and serious deterioration. To help farmers improve their chestnut harvesting and storage practices, the following techniques are introduced.
First, timely harvesting is essential. In China, early-maturing chestnut varieties typically ripen in late August, while the latest ones mature by late October. Most varieties reach maturity between mid-September and late September. Harvesting should only occur once the chestnuts are fully mature. At this stage, they have a bright color, low moisture content, high nutritional value, and better resistance to storage and transport.
Harvesting should take place when the chestnuts turn from green to yellow and naturally crack open. The nuts inside should be brown, and about one-third of the chestnuts on the tree should have cracked. It's best to harvest after a few consecutive sunny days to avoid rain, which can cause rotting.
Second, proper pre-storage processing is crucial. After harvesting, the chestnuts should not be piled up in large quantities immediately, as their temperature, moisture, and respiration rate are high, leading to heat damage. Instead, they should be stacked in a well-ventilated, cool area with a height no more than 1 meter. Avoid direct sunlight and compression. You can place some weeds or other materials on top to help regulate temperature and humidity. After about 10 days, remove the chestnuts from the shells, clean them, and let them air dry for 2–3 days before storing or transporting.
Fumigation is another important step to control pests. Chestnuts should be placed in a sealed room, and 1.5–2 kg of carbon disulfide insecticide per 50 square meters should be used. Pour the liquid into shallow containers and place them on top of the chestnut bags. Allow the vapor to spread throughout the room, then seal all doors and windows tightly. This process will kill pests within 1–2 days.
To prevent sprouting, chestnuts can be soaked in solutions such as 100–1000 ppm Qingshui (a plant growth regulator) or 1000 ppm naphthalene acetic acid. These treatments effectively inhibit germination during storage.
Third, proper storage methods are essential. A layer of rice straw or sorghum stalks should be placed on the floor of a shaded area, followed by a 7 cm thick layer of sand. The sand should be moist but not wet—just enough to hold together when squeezed. Then, alternate layers of chestnuts and wet sand, maintaining a ratio of approximately one chestnut to two parts of wet sand. The total thickness of the sand layer should be around 80 cm, covered with straw. If wet sand is unavailable, you can use sawdust or soil instead, but be sure to monitor temperature and humidity closely.
If the chestnuts are harvested during warmer seasons, cold storage is recommended. Place them in a refrigerated room at 0–2°C with about 90% humidity and good ventilation. Use damp sacks to keep the chestnuts moist. This method helps maintain quality during long-distance transport.
By following these steps, farmers can significantly reduce losses and ensure that their chestnuts remain fresh and marketable for longer periods.