Biosafety cabinets (BSCs) are one type of biocontainment equipment used in biological laboratories to provide personnel, environmental, and product protection. CHANGZHOU RICHGENIUS MEDLAB CO.,LTD , https://www.rich-gen.com
First, strengthen the management of quality improvement of citrus fruit in the later period. 1 Focus on reducing the soil water holding capacity before harvesting. The moderate dryness of the soil before fruit harvesting will reduce the effectiveness of nitrogen fertilizer. It can concentrate the juice, increase the sugar content and maintain a higher acidity, and make the fruit flavor. strong. In areas where there is often autumn rain in autumn, in addition to reducing moisture in pre-harvest orchard soils, in addition to high-row deep trenches, qualified fruit farmers can also cover the surface of the mulch to cover rain and humidity. 2 Timely Harvest: It is also an important measure to ensure the quality of citrus fruits. In frost-free areas, the use of ripening trees can increase the sugar content by 1-2 degrees, and the fruit color is more vivid. Second, do a good job harvesting, storage and transportation preparations, carefully harvested before harvesting should be prepared for special fruit cuts, containers and other items. Tools, containers, and harvesting and transportation methods that may cause mechanical damage to the fruit during harvesting are prohibited. Within 2-3 days before harvesting, the storage room and the pre-storage room should be cleaned, supplemented with clean soft litter and completely cleared for use. Fruit picking should be very careful, using two cutting methods to cut the handle, so as not to stab each other, picking the container should not be too large, so as not to crush the fruit, the container can only be installed Jiucheng full, too full and easy to cause fruit spill hit. Careful harvesting to reduce the rate of fruit damage is one of the effective measures to improve the storability of fruits. After the fruit is harvested, it needs to be treated in a timely manner with antiseptic and fresh-keeping agents within 24 hours, which will help improve the healing and storage of the light wounded fruit. Fruits treated with medicaments should be pre-stored in pre-storage rooms.