About the harvesting and storage of earthworms

When the fruit reaches maturity, it is considered out of season during early summer, and its appearance is quite attractive. The flesh is soft and juicy, with a balanced sweet and sour flavor that makes it highly enjoyable. It is rich in nutrients and has become a popular choice for fresh consumption. However, this fruit has a high yield but a very short supply period, and it is prone to mechanical damage and infection by pathogens. It does not tolerate long-term storage or transportation, making the harvesting, grading, packaging, storage, and transport processes extremely critical. First, harvesting, grading, and packaging are essential steps that directly impact the quality and market value of the fruit. The flowering period of the pods is prolonged, and the maturation of the fruits is uneven, so harvesting must be done in multiple batches. Additionally, the fruit does not undergo any post-harvest ripening, meaning that once it is fully colored, its quality cannot be significantly improved. Harvesting too early will greatly reduce the quality, so it's best to wait until the pericarp (outer layer) is fully colored and shows the characteristic color of the variety. This usually occurs about 15 to 20 days before full maturity, when the fruit begins to turn from green to yellow and then to orange. The optimal time for harvesting is when the fruit is fully colored, or slightly delayed by 3 to 5 days. For long-distance transport or processing into canned products, harvesting can be advanced slightly, typically when the fruit is about 89% mature. Harvesting should only be done on sunny days, avoiding rainy or hot weather conditions. The harvesting method plays a crucial role in maintaining post-harvest quality. The fruit has a fine layer of hair on its surface, and even slight rubbing can cause injury and discoloration. Therefore, careful handling is necessary. Harvesters should use tools such as "people" shaped ladders, fruit picking hooks, and fruit baskets. The process should be done from the bottom up and from the outside in. When picking, hold the base of the fruit and cut or break it off carefully without touching the surface. Any fluffy powder or damaged skin should be removed with care. The inner surfaces of all containers should be smooth, and soft materials like cloth or padding should be used to protect the fruit. After harvesting, the fruit must be sorted and packed. Damaged, cracked, diseased, or misshapen fruits should be removed first, and then the remaining fruits should be graded and packed based on size. There are three main types of packaging for domestic fresh fruit: domestic sales, export packaging, and processing raw material packaging. Domestic packaging often uses bamboo baskets, wicker baskets, or wooden boxes, lined with cushioning material at the bottom. Each basket or box holds 15 to 20 kg of fruit, leaving space at the top. Labels indicating origin, specifications, quantity, and variety are usually attached. Export packaging may use cartons or plastic boxes. One type involves individual fruit packaging, with each fruit wrapped in polyethylene film or paper and placed in transparent hard boxes, weighing 1.2 to 2.5 kg per box. Another option uses rigid plastic trays with slots for the fruit, holding 10 to 12 pieces per tray, covered with a transparent film for protection. These are then packed into larger boxes. For processing, packaging is usually done near the production area, using plastic crates after sorting. Storage and transportation are also critical due to the fruit’s sensitivity to storage. Freshly harvested fruits can last about 10 to 15 days at room temperature, but to extend shelf life, cold storage at 5–6°C is recommended. Proper ventilation and humidity control are essential. During transport, the fruit must be handled gently to avoid shocks, and loading and unloading should be done with care, similar to handling eggs. For long-distance transport, insulated refrigerated trucks are the most effective option.

R&D Pharmaceutical

Volsen owns a professional custom synthesis department, with more than 15 senior scientific research chemical personnels who have a graduate degree or above. We also have an independent scientific management system. Our company integrates years of production experiences and talent reserves that forms a strong R&D production capacity, furthermore we could undertake various chemicals customizations from kg to ton relying on the existing production base and equipment.


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