How to control citrus rot is a big problem in the process of citrus storage and transportation. After citrus harvesting, more than 20 kinds of diseases can occur during storage. The infectious diseases are firstly blue mold and then green mold. In the middle and late stages, there are anthrax, rot, black rot, etc. Physiological diseases include edema disease and brown spot disease (also known as dry rickets). According to the main diseases and their occurrence rules of citrus storage period, the comprehensive prevention and control technology of citrus during storage period is proposed to help the majority of fruit farmers to do a good job in antisepsis preservation after citrus harvesting.
The fruits are stored at the right time, and harvested according to the length of the storage period. The fruit maturity is about 80%. Premature or late harvesting is not conducive to storage.
When harvesting citrus fruits reasonably, it is necessary to insist on “receiving the top ten attentions” (ie, frost, dew, rain and not harvesting; picking yellow leaves and picking them in batches; when picking fruit, you must cut nails or put on gloves to Anti-injury fruit, and first and then inside, first down and then on, requires the use of complex shearing method, fruit pedicle flattening, anti-scissor injury; fruit basket must be placed in soft material, lightly handled; fruit, fruit, sticky Mud and pests must be stacked separately, etc.), and the fruit should be protected from human and mechanical damage during harvesting, shipping and storage to prevent the invasion of the bacteria from the wound and reduce the incidence.
Pre-harvest spraying The bactericide is sprayed 1-2 times about 10 days before harvesting to reduce the pathogen base. Generally, it can spray 70% thiophanate-methyl WP 1200-1500 times or 50% carbendazim WP 1000 times.
Treatment of the drug After treatment, the drug should be treated with the fruit in the timely manner. It is best to use the fruit and fruit to be treated at the latest, no more than 24 hours at the latest.
The citrus pre-storage and pre-storage treatment should be pre-storage in a ventilated warehouse. It is generally pre-storage for 5-7 days. In case of rain, it can be extended to 10-12 days. Usually it is dried with peel and the fruit weight loss is 3-5%. degree.
Depot disinfection Before the fruit enters the warehouse, the warehouse should be fumigated. Each cubic meter is ignited with sulfur powder for 5-10 grams for 1-2 days or with formalin 40 times solution, 30-50 ml per cubic meter, sealed fumigation for 3-4 days, after the drug is dispersed, it can be stored. Storage. Control warehouse temperature and humidity. The temperature requires 3-4 degrees and the relative humidity is 80%-85%. And pay attention to proper ventilation.
Single fruit packaging is stored in a single fruit package of agricultural polyvinyl chloride film.
Preservatives commonly used in preservation and preservation are carbendazim (10%, 25%, 50%), thiophanate (25%, 50%, 70%); preservative is 2,4-D ( Synthetic plant growth regulator , the original powder is white, the processing dosage form is 2,4-D butyl ester, sodium salt and ammonium salt); the antiseptic preservative has the function of preservation and preservation, but can only be stored for a short time (after the Spring Festival) That is, sold or eaten), the effect is good homemade carbendazim (or thiophanate) + 2,4-D butyl ester (or powder). The formulation of the fruit-immersing agent should be based on the variety, the length of the storage period, and the subject of prevention.
If it is a sweet orange, generally 25% carbendazim is 500-1000 times, usually 500 times; 70% thiophanate is 700-1000 times, commonly used 800 times; 72% 2,4-D butyl ester 200-250p Pm. Formulation: 50 kg water + 70% thiophanate 1.2 two +72% 2,4-D butyl ester 18-20 ml. If the amount of fruit is not large, you can use 15k kg of water + 72% 2,4-D butyl ester 5m l +8 money carbendazim (or 4 money thiophanate) to soak the fruit.
If there is no 2,4-D butyl ester, you can use 2,4-D sodium salt (dissolved with about 80 degrees of hot water first) instead: 1 gram 85% 2,4-D sodium salt + 4 kg water + 5 gram 70% Tobuzine (or 8 grams of 25% carbendazim).
For wide skin, you can use 2.5% baking soda (N a HC O3) 40-50 times plus 200p pm 2,4-D liquid immersion for 5-10 minutes, can be stored for 120 days, formula: 50 kg water + 2.5% N a H c o31 kg +72% 2,4-D butyl ester 13 ml. Or 25% carbendazim 500 times +72% 2,4-D butyl ester 50-100p pm. Formula: 50 kg water + 25% carbendazim 2 two + 72% 2,4-D butyl ester 5.5 liters.
It should be noted that the pesticide should be used with the compound; when the fruit juice is used dirty, it should be reconstituted; the liquid of the day is no longer used the next day.

Self-leveling mortar is a kind of polymer-modified cement that has high flow property, which is typically applied to interior big floor coverings, such as large shopping malls, supermarkets, industry workshop and etc. YICHENG HPMC plays an important role in self-leveling to achieve a smooth and flat surface with the key properties of anti-cracking, anti-shrinkage, preventing segregation, lamination, bleeding, etc.

Self-leveling floor engineering surface coating is beautiful, high clean, high wear resistance and load, the most important thing is the beautiful decorative effect, because the first reaction of human vision is the color of the surface and the effect of the surface. The quality defects of self-leveling floor coatings include: shrinkage holes, spots, patterns, color difference, floating color, discoloration, exposed bottom, bite bottom, whitish, brushed, matt, shedding, sticky, oily, orange peel, etc. Quality issues. The following are the forms of surface quality defects in all self-leveling floors.

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