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. The fruits should be harvested on a sunny day when the dew has dried. Use the "one fruit and two cuts" technique: first cut the fruit stem 1–3 cm above the fruit, then make a second cut just below the fruit's shoulder. Handle each fruit carefully to avoid bruising or dropping it, as this can affect quality and shelf life. 2. Post-Harvest Disinfection and Preservation Within 2 days of harvest, the fruits should undergo a disinfection treatment. A solution of 70% thiophanate-methyl diluted at 1000 times or 50% carbendazim diluted at 500 times can be used, combined with 200 ppm of 2,4-D sodium salt. Soak the entire fruit for 2–3 seconds, then dry them thoroughly. After 5–7 days, the fruits can be packaged for storage or sale. 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 helps reduce water loss, maintains freshness, and ensures the fruit remains firm and visually appealing during transport and storage. 4. Storage Conditions Choose a storage area such as a greenhouse, warehouse, or house with natural ventilation. Seven to ten days before storing the fruits, spray the floor and walls with a 4% bleaching solution or a 70% thiophanate-methyl solution diluted at 500 times. Sulfur powder (10 g/m³) should be used to fumigate the closed rooms for 2 days, followed by proper ventilation and drying. Once the storage area is ready, lay down wooden planks or bamboo mats on the floor. Stack the fruits in layers, typically up to 5–8 layers high. Alternatively, use wicker baskets for stacking. Regularly inspect the stored fruits to remove any that show signs of rot. Adjust temperature and humidity by ventilating windows, misting the floor, or using other methods to maintain ideal conditions for long-term preservation.

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