About the harvesting and storage of earthworms

When the fruit reaches maturity, it becomes available in the early summer, a time when most fruits are not yet in season. The fruit has an attractive shape, with soft and juicy flesh that offers a balanced sweet and sour flavor, making it highly appealing as a light, fresh snack. It is rich in nutrients and widely enjoyed by consumers. However, this fruit has a high yield but a very short supply period. It is also prone to mechanical damage and susceptible to pathogens, which makes it difficult to store and transport. As a result, strict procedures must be followed during harvesting, grading, packaging, storage, and transportation. First, harvesting, grading, and packaging are crucial steps. The timing of harvest plays a significant role in determining the quality and market value of the fruit. Since the flowering period of the pods is long and the maturation of the fruits is uneven, it's necessary to harvest them in multiple batches. Moreover, the fruit does not undergo any post-harvest ripening, meaning its quality doesn't improve after full coloration. Harvesting too early can significantly reduce quality, so it's best to wait until the pericarp (outer layer) is fully colored and shows the characteristic color of the mature fruit, or slightly delay harvesting by 3 to 5 days. For long-distance transport or processing into canned products, the harvest can be advanced to about 80% maturity. Harvesting should only be done on sunny days; rainy or hot days are not suitable. The method of harvesting is equally important. The fruit has a fine layer of hair on its surface, and even slight rubbing can cause injury and discoloration. Therefore, careful handling is essential. Harvesters should use tools such as "person-shaped" ladders, fruit picking hooks, and baskets. The process should start from the bottom and move upward, from the outside toward the center. When picking, the base of the fruit should be held and cut or broken off gently, avoiding direct contact with the fruit’s surface. Any fluffy powder or skin damage should be carefully avoided. All containers used for holding the fruit should have smooth inner surfaces, and materials like cloth or soft padding should be used as cushions. After harvesting, the fruits should be sorted and packed. Damaged, cracked, diseased, deformed, or unqualified fruits must be removed first, and then they should be graded based on size before packaging. There are three main types of packaging: domestic sales, export packaging, and processing raw material packaging. Domestic packaging typically uses bamboo or wicker baskets or wooden boxes with cushioned liners inside. Each basket or box holds 15–20 kg of fruit, leaving space at the top. Labels indicating origin, variety, and quantity are often attached. Export packaging may use cartons or plastic boxes. One type involves individual fruit packaging with 1 cm stems, wrapped in polyethylene film or paper and placed in transparent hard boxes, each weighing 1.2–2.5 kg. Another option uses rigid plastic trays with slots for arranging 10–12 fruits, covered with transparent保鲜 film for protection. These are then grouped into larger boxes. For processing purposes, packaging is usually done near the production area and transported in plastic crates after grading. Secondly, storage and transportation require special attention. Due to its poor storability, the fruit can typically last 10–15 days at room temperature. To extend shelf life, refrigerated storage at 5–6°C is recommended, with proper ventilation and humidity control. During transportation, care must be taken to minimize jolts, and loading and unloading should be done gently, as if handling eggs. For long-distance shipments, insulated refrigerated trucks are ideal and provide better results.

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