Collection and storage of apples

Timing and technology of removing fruits have a great impact on their commercial qualities and keeping quality. During the active growth and pouring of apples, there is intensified breathing, carried out through the numerous stomata of the fetus. But with time, closer to the beginning of maturation, the number of them gradually decreases, and by the time of removable maturity they are completely covered with cork cloth, gas exchange ceases and the upper skin is covered with a special coating - oils, resins forming the so-called wax coating. In biologically immature, but removed or fallen apples, such a protective layer is not formed, and the fruits even lose moisture for a short time, the upper covers are wrinkled and quickly rot. Such apples are not suitable for storage.

Apples should be stored in a separate specially made cellar, where the temperature is maintained throughout the storage period at 3 ° C of heat. The cellar must have a good supply and exhaust system and not be moist. During the summer it should be well dried and disinfected with whitewashing of walls, ceiling, shelves with freshly slaked lime solution.

Boxes or baskets with fruits are put on racks in one row. Biologically mature, carefully picked and sorted fruits can be stored in such conditions for a long period of time. Even the furrow can be stored until the middle of November, and the Antonovka and autumn striped the whole January and even up to the middle of February, not to mention other varieties: welsh, asterisk, orange, which can be kept until May.

Fruit extraction technique. The main rule in the removal of fruits is the careful handling of fruits. The most insignificant damage to the fetus at first glance can lead to decay during storage. The baskets, intended for collecting fruit, are lined on the inside with a cloth to avoid damaging the fruit when rubbing them or hitting the basket wall. When you remove the fruit put on the palm and turn to the side opposite to the slope, while placing the index finger to the place where the stem is fixed to the fetus. The fruit is removed by means of specially arranged stairs with hands and fruit pickers. Shaking fruit is not allowed in any case.

Sorting, calibration, packing .Apples are sorted into 3 varieties: first, second, third and marriage.

Fruits of the first grade are typical in shape, well-colored, with a unbroken, unbroken stem, with a diameter of at least 50 mm for round fruits and at least 45 mm for oval fruits, so that the first-grade fruits have no more than three outgrowths on the peel, no more thantwo traces of hradoboin, no more than three damages by a weevil. In total, the number of injuries should not be more than five.

In the second grade, fruits are selected according to the same characteristics as for the first grade, but with a smaller diameter - 40 and 35 mm respectively for round and oval fruit. Allowed for the selection in this variety of fruits with the damage specified above, in the amount of not more than ten, as well as fruit with minor damage to scab and black fungus.

In the third grade, fruits are selected, equal in size to those of the second kind, both typical and atypical in form. Fruit is allowed without stem. Traces from hradoboin can be no more than five, and overgrown. Healed punctures are allowed in no more than two. The fruits are badly crumpled, with damage to the moth, with cracked skin and ugly marry.