I. Harvesting of the four-season sweet carambola is harvested, and fruit is harvested according to the maturity of the fruit. The flowers that were opened in May were harvested before and after Li Qiu, and were called head fruit; the flowers that were opened in the middle or late July were harvested from mid-September to the end of September. They were called positive fruit-making; the flowers that opened in late September were from November to November. Harvested in December, called the taro fruit; flowers bloomed in early November, harvested the following spring, said the snow convergence fruit. There is more rainfall during the growth period of the head fruit growing, the fruit tissue is softer, the water content is more, and it is easy to rot. Generally it is not appropriate to stay too ripe. The second fruit is generally not too cooked, because the tree has consumed a lot of nutrients at this time, if leaving too ripe fruit will affect the tree potential recovery, it is not conducive to winter. The four-season sweet carambola is a large fruit with a lot of moisture and a thin skin. Harvesting should be emphasized with light and light handling to avoid all mechanical injuries. The fruits that are harvested should be kept away from the sun to prevent decay.
Second, packaging Four seasons carambola packaging should be different from Other fruit packaging. Fruits are picked, graded, cleaned, and sterilized and then packed in cartons or wooden crates. The fruits are placed vertically on a 5-angled plastic tray, and the fruits are fixed and placed in layers. This will not only greatly reduce mechanical injuries, but also improve the quality of the products.
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