Apple storage is often affected by two main types of diseases: physiological and fungal, both of which can lead to fruit rot. Proper prevention of these diseases is crucial for long-term storage, quality preservation, and maintaining the visual appeal of apples.
Physiological diseases are closely related to the timing of harvest. Timely harvesting is a key strategy in preventing such issues. For example, apple bitter pit, caused by calcium deficiency, can be managed by dipping fruits in a 2–4% calcium chloride solution after harvest. It’s also important to avoid high storage temperatures, as this can worsen the condition. Another issue, apple tiger dermatosis, occurs when fruits are harvested too early. To prevent this, apples should be soaked in a 500–1000 ppm lecithin solution and stored at low temperatures as soon as possible. Additionally, flesh browning due to cold stress, low oxygen, or high carbon dioxide levels can be prevented by carefully controlling storage conditions—keeping the temperature stable and maintaining oxygen levels between 2–4% and carbon dioxide between 3–5%.
Fungal diseases, including rosy-ring disease, anthrax, penicillium, and other mold-related issues, are common during growth and development. Therefore, strict selection of fruits before storage is essential to prevent pests from entering storage facilities. Pre-harvest spraying with 50% carbendazim or 50% thiophanate-methyl diluted 800 times helps control these diseases. Before storage, soaking fruits in 500–1000 times diluted 50% carbendazim or 800 times diluted thiophanate-methyl can also be effective. Using sec-butylamine or fresh-keeping films can further enhance protection. Maintaining proper storage temperature and using gas conditioning (increasing CO₂ and reducing O₂) is also recommended.
For penicillium control, sulfur can be used in the first two weeks of storage—100–200 grams per 10 cubic meters. Formalin solution (500 times diluted, 0.5 kg per 10 cubic meters) can be applied for disinfection. Soaking fruits in 500–1000 times diluted thiophanate-methyl or carbendazim before storage is another option. Keeping the storage temperature at 1–2°C and regularly removing diseased fruits helps prevent mold. For apple mold, keeping the storage temperature below 5°C is essential.
Cottonseed cake, a byproduct of cotton processing, contains 30–40% crude protein and is commonly used as animal feed. However, it also contains free gossypol, a toxic compound that limits its use. Prolonged feeding of large amounts can cause poisoning in pigs, so detoxification is necessary. Several methods can reduce its toxicity and improve its value in pig diets.
The boiling method involves soaking crushed cottonseed cake in warm water for 8–12 hours, draining the liquid, then adding enough water to cover the cake and boiling for one hour while stirring. After cooling, it can be fed to pigs. The ferrous sulfate soaking method uses a 1% solution for 24 hours, with occasional stirring, and the soaked material can be fed directly after draining. The alkaline soaking method involves soaking in 2.5% plant ash, 5% lime water, or 5% baking soda for 24 hours, followed by thorough rinsing with water three times before feeding.
Feeding amounts should be controlled: finishing pigs should not exceed 400 grams daily, pregnant sows no more than 250 grams (and should stop feeding before and during the first half of pregnancy), and newly weaned piglets should not get more than 100 grams. It's also recommended to feed cottonseed cake for one month, then stop for a period to avoid overexposure.
When feeding detoxified cottonseed cake, it's beneficial to include green feeds rich in vitamins, especially carotene and vitamin C, which help reduce toxicity, prevent constipation, and improve overall nutrition.
Reducing Blood Lipid
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