As the saying goes, "cherry is delicious tree is difficult to plant", in order to solve this problem, Sichuan Xiaobo Cherry Sapling Base learns a lot of cherry planting technology, focusing on the current situation of Cherry industry area, Cherry variety breeding, cultivation management, pest control, post-harvest treatment, pre-cold sorting, marketing, Cherry technology to learn, through this account gradually introduced to everyone, a total of five articles. The problem of cherries is really solved in the growers' cherry orchards.
9. Pest control of cherry saplings.
9.1 Red-necked celestial bull and mulberry lice are the main branch pests. Preventive measures include:
9.1.1 Mulberry white lice: cherries hibernate dormant period, manual scraping, eliminate overwintering female insects.
9.1.2 Red-necked celestial bull; during the period of subcutaneous harm, the larvae find insect feces, that is, manual expulsion, or inject insecticides with veterinary needles, inject insecticides into the worm passage, and seal the drug with mud to kill. Before maturation, mix 10 parts of quicklime, 1 part of sulfur, and 40 parts of water and coat it on the branches to prevent adults from laying eggs. Adult insects are from June to July, and are captured by hand.
9.2 Blind weevil insect pests are mainly green-winged lice, green blind bugs, pear reticulate mites and so on. Preventive measures include:
9.2.1 Artificial control: Tea wing bugs artificially capture overwintering adults during winter.
Remove in vivo and in vivo weeds and eradicate the wintering eggs of longleaf mites. Scrape the thick and fine skin lines onto the branches.
Exterminating reticulated bugs overwintering adults.
9.2.2 Pharmaceutical control: during the incubation period of nymphs, spray them with 70% imidacloprid 4000 times liquid medicine.
9.3 The diseases of leaf perforation are mainly cherries exposing perforation and bacterial perforation disease. Preventive measures: Artificial control: During the dormancy of the cherry, completely remove the orchard, remove the fallen leaves and burn them.
9.4 Methods of cancer prevention and treatment of cherry saplings are:
Sterilization of cherry saplings: Cherry saplings are strictly isolated, and diseased plants should be removed immediately and burned. Before planting cherries, use (K84) 30 times liquid and soak for 5 minutes to sterilize.
Cure the cancer; found that the cherries cancer tumor was completely scraped clean. Apply to the K84 curettage and pour 30 times the K84 solution or 400 times the root carcinolus. Scrape the tumor tissue, remove it as soon as possible, burn it.
10. Cherry saplings are harvested and post-harvested
10.1 Picking fruits for export and storage and preservation, suitable for eight ripe picking. The ripening period of the fruit is different, and it should be picked in batches according to the early and late ripening of the fruit, and the batch picking should be carried out in 2 to 3 times. First of all, the second time to pick the fruit suitable for the ripening period, the last time to clear the garden, all the fruits left on the tree are removed. Harvesting times are preferably before 10 a.m. or after 4 p.m. Place the picked fruit in a padded container and gently handle.
10.2 Grading, after packaging and picking, the cherry should first be preliminarily selected, graded, and the cracked fruit, diseased fruit, deformed fruit (conjoined) fruit, puncture fruit, over-ripe fruit, zombie fruit, etc. should be eliminated. After selection, it is placed in a softly padded, pressure-resistant container, such as a checkered wooden crate, cardboard box or plastic tote box, etc., to prevent crush injuries in logistics transportation. Pay attention to ventilation and heat dissipation, so as not to hurt the heat. Cherry grading can be graded according to color, single fruit weight, etc. The packaging is divided into picking packaging, logistics and transportation packaging, and sales packaging. Cherry picking and packaging small fruit baskets (plastic, straw can be), logistics and transportation packaging plastic turnover box, carton and other pressure-resistant color packing, the box to be padded with cushions. For example, wrapping paper, styrofoam, etc. Packaging can be designed and sold according to market demand. Now can be applied to the classifier grading, the sorting speed is fast, saving a lot of labor, sorting uniformly and consistently.
10.3 Bag pre-cooling is a key measure to quickly cool, inhibit the breathing of cherries, and reduce losses, which is to quickly cool cherries. The cherries picked in the field should be thoroughly disinfected as soon as possible on the same day, and placed in the pre-cooled room where the warehouse temperature has dropped to -1 ° C, according to the variety, batch and grade. Fruit boxes are stacked in single or double rows, and there should be a gap between the boxes. In order to allow the fruit to cool quickly, the number of each storage does not exceed 1/5 of the total storage capacity. The temperature of the pre-cold storage is set at 0 ~ 2 ° C (the maximum temperature is 0 ° C, the minimum temperature is 2 ° C), and the pre-cooling standard is 0±0.5 ° C; in general, the pre-cooling purpose can be achieved within l ~ 2 days. When the packaging box is pre-cooled, it should be pre-cooled as a whole, and it should not be poured out of the pre-cooling, so as not to increase the pressure of the fruit. If polystyrene foam box is used, measures such as punching and covering the box can be used to accelerate the convection of cold air.
The temperature of the pretreatment product reaches the required temperature, and the library temperature is adjusted to 0±0.5 °C (upper limit +0.5 °C, lower limit -0.5 °C), and the bag can be sealed. The bagging and sorting work should be completed in the cold room, and the diseased fruit, injured fruit, overripe fruit, fruitless stalk, deformed fruit, etc. that are not suitable for storage should be treated. The mouth of the bag is fixed with a tie rope, after sealing the bag. The storage cherries are packed in plastic bags, with a capacity of l~ 2 kg, and a 0.05mm PVC special plastic bag is selected.
10.4 Storage and preservation of cherries.
10.4.1 Temperature Management: Stable low temperatures are essential for Cherry refrigerated bio-air conditioning. Appropriate low temperature can effectively inhibit the respiratory intensity of cherries, reduce metabolism to a minimum, delay its aging, slow down the harm of pathogenic bacteria at low temperatures, and provide basic conditions for cherries to preserve their freshness. The optimal refrigeration temperature is 0 to 0.5 °C, in general, the temperature fluctuation range of cold storage is not more than 2 °C, and the temperature fluctuation of cherries is not more than 0.5 °C.
10.42 humidity management: the suitable humidity of cherries is about 90%, use a plastic bag.