Freshly-harvested fresh chestnuts have a high respiration rate and release a lot of respiratory heat and should not be immediately bagged and stored. Usually, the damp fruit mixed with chestnuts is stored for one month and then stored in film bags. To prevent mildew, wash the bag before bagging, and soak the fruit with a 500-fold solution of thiophanate-methyl in water for 10 minutes. Allow to dry and bag. The size of the film bag is preferably 25 kg and the film thickness is 0.05 mm. Punching or not punching the bag. When the hole is punched, small holes with a diameter of 0.05 mm are punched on both sides of the bag. If the bag is not punched, the bag opening should be opened at irregular intervals for ventilation. This is especially true when the temperature is high and the humidity is high. The application of this method can improve the good fruit rate, reduce the rotten fruit, germinating fruit and weight loss rate.
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