Pears storage and control of Penicillium spp
Answer: Penicillosis spreads quickly when the temperature is high at the early and late stages of storage. Control methods: Avoid mechanical damage, prevent stab wounds, crush injuries, and bumps during harvesting, grading, packaging, and handling. The storage place is sterilized, and acetaldehyde can be used for sterilizing the storage place before storage. Dip fruit, with carbendazim wettable powder solution after dipping fruit, that is, leaching, no more than 1 minute, can reduce Penicillium damage, but also preservation.
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