Pomelo harvesting preservation technology

1. Harvesting Period and Method The optimal harvesting period for the fruit is from early to late November, with the majority of fruits picked before mid-November. It is recommended to harvest on sunny days when the dew has dried. The "fruit and two cuts" technique should be used: first, cut the stem 1–3 cm from the fruit, then make a second cut at the fruit's shoulder. This method helps minimize damage and ensures the fruit remains intact. When picking, handle each fruit gently to avoid bruising or dropping, as any damage can reduce quality and shelf life. 2. Post-Harvest Disinfection and Preservation Within 2 days after harvesting, it is essential to disinfect and preserve the fresh fruit. A suitable treatment involves dipping the fruit in a solution containing 70% thiophanate-methyl diluted 1000 times, or 50% carbendazim diluted 500 times, combined with 200 ppm of 2,4-D sodium salt. The fruit should be fully submerged for 2–3 seconds, then removed and dried. After drying, the fruit should be packaged within 5–7 days to maintain freshness and prevent spoilage. 3. Individual Fruit Packaging Each fruit should be individually wrapped in a polyethylene film bag that is 0.01–0.02 mm thick and 3526 cm wide. This packaging method helps reduce water loss, maintains the fruit’s freshness, and enhances its visual appeal. Proper wrapping also protects the fruit during transportation and storage. 4. Storage Conditions and Management Choose a storage facility such as a greenhouse, warehouse, or house with natural ventilation. Before placing the fruit in storage, spray the floor and walls with a 4% bleach solution or a 70% thiophanate-methyl solution diluted 500 times, 7–10 days in advance. Additionally, use sulfur powder (10 g/m³) to sterilize the room by sealing the doors and windows for 2 days, followed by thorough ventilation and drying. Once the storage area is prepared, place the fruit on wooden planks or bamboo mats, stacking them in 5–8 layers. Alternatively, use wicker baskets for better air circulation. Regular monitoring is crucial—inspect the fruit frequently and remove any that show signs of rot. Adjust temperature and humidity through window ventilation, misting, or other environmental controls to ensure optimal storage conditions.

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