Mink is thin and susceptible to mechanical damage. The wound is perishable and the skin is brown. If stored at room temperature for 10 days without treatment, 80% of the fruit is rotted. Therefore, the preservation of earthworms is extremely important for the transportation and sale of earthworms. 1. Harvest: The pods are usually harvested at fruit harvesting time. When harvesting, pinch the ear or take a fulcrum and pick it off. Put it gently and gently, try not to press the fruit surface; the inner wall of the picking basket should be smooth and smooth, or use a soft paper liner to prevent fruit from bruising. 2. Fruit selection: The fruits collected were sorted according to the size, color, maturity, mechanical injury, and pest and disease status. The grading fruit was transferred to a place with good ventilation, dry ground, and prevention of intrusion of external moist air and direct sunlight. It can be placed in fruit baskets or on the ground (first 1-2 cm of straw). 3. Chemical antiseptic treatment: Select high-quality fruit with no pests and diseases, no damage, normal water content and same maturity to carry out anti-corrosion treatment in time. It is best to harvest on the same day and handle it on the same day. 1 Pharmacy fumigation: 1 kg of sulfoxide is sealed and fumigated with 0.15 g of sec-butylamine or 0.4 g of bromochlorosilane for 24 hours. 2 Preservatives for fruit soaking: The preservatives are: carbendazim 80010-6, benzoate 60010-6, 0.2% agricultural antibiotic 120, acetaminophen 60010-6, thiophanate-methyl 80010-6, gibberellin 100010 -6. One or two types of gibberellin 5010-6 or 2,4-D20010-6 may be used or soaked for more than 5 minutes after drying for 5 minutes. 3 Antioxidant soaking: Apply 0.1% ascorbic acid plus 0.1% citric acid or 2% sodium sulfite plus 3% citric acid or 0.2% tea polyphenols or 0.05% phytic acid to soak fruit for 4 to 10 minutes to prevent browning and oxidation of loquat fruits Metamorphism has a role. The above three groups of drugs can be used in combination with any of several types. After the above treatment, they should be placed in a well-ventilated and dry place, dried, and pre-cooled for one day. 4. Packing: Use 0.02cm thick polyethylene to wrap in a special box for oysters. Play four round holes with a diameter of 1.5cm on both sides of the box (penetrate the polyethylene bags together), and then put a layer of toilet paper on it. Put three to four bags of meteorite with saturated potassium permanganate in different parts when loading fruit, place a bag of chlorine dioxide in the upper and lower parts, then twist the bag and tie it with a string. Finally cover the lid. 5. Storage: After the above treatment, the quail is stored at room temperature and under ventilation conditions for 20 days. The good fruit rate can reach 90%, basically meeting the needs of transportation and sales. For longer storage, it can be combined with refrigerated or modified atmosphere storage. 1 Refrigeration: After the refrigerator is cleaned, store the relevant equipment in the room, seal it with 40% formalin or 20 grams of sulfur per cubic meter, and place it in the room with the preserved antimony. The height is preferably 5-6 layers, and there is a gap between the rake and the rake. The indoor temperature is controlled at 5 to 9°C and the relative humidity is controlled at 85%. Refrigerated shelf life 45 days, the good fruit rate is above 90%. 2 Atmosphere storage: storage room and utensil disinfection and antimony antiseptic treatment are the same as above, and then use 0.06 cm thick polyethylene film to make 1.6 m 1.2 m 1.2 m plastic account, open the silicon window on both sides of the bottom 15 cm Silicon window area is suitable for 800 to 1200 square millimeters. It is refrigerated after stacking. The sand is pressed tightly around the account. The content of gas in the account is measured every week, and the carbon dioxide content is controlled not to exceed 5%. If it is too high, slaked lime or fresh air may be added to the account. Relative humidity is controlled at 80% to 90%. This storage for 40 days, the good fruit rate is above 90%. If the above two methods are combined, the fresh-keeping period can be increased to more than 80 days. However, long-term storage will reduce the flavor of loquat fruits.