Bale net is a kind of plastic woven net which is used for silage bale, grass bale, hay packing, etc. Bale net is fast becoming an attractive alternative to twine for the wrapping of hay bales.
Bale net is made by the machine with the cross stitch. About raw material, bale net is made of high density polyethylene which is environmental friendly, can meet resistance requirement of the ultraviolet intensity both in Northern and Southern Hemispheres, and is suitable for all crops under all conditions.
Bale net is usually made by rolls for its convenient to put into the Bale Machine. The machine can pack the hay with bale net only, and also can pack the hay first with bale net, then pack with plastic Silage Wrap outside.
The tension of each thread of the bale net is not less than 60N (6.12KG or 13.5pounds). In each roll, the last 450 feet have 4 inches width cordon, which can remind worker to prepare the new roll in advance.
Specifications of Bale Net:
Width of bale net: 1.23m, 1.25m, 1.28m, 1.3m, 1.5m, other size can be customized.
Length of bale net: 2000m, 3000m, 3600m, other size can be customized.
Inner Core: paper core.
G/M2: 8G/M2, 9G/M2, 9.5G/M2, 10G/M2, etc.
Inner Core Size: 3``/76mm.
Color of Bale Net: White, Green edge, Blue edge, Red edge, other colors can be customized.
Package: Bale net rolls are usually packed on pallets. The pallet size can be 1.2*1.0m, 1.1*1.1m, or other size. Bale net is stacked one by one on the pallet, and then fastened by packing belt to make them stable.
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2. When removing the juice and removing the handle, the fruit pedicle is placed downward on a meshed shelf or on a juice drive belt.
3. Wash to remove dirt and juice. Spray or wash with a roller. Brush no more than 30 seconds. Washing can be combined with the dehydration process. Washing with 1% hydrated lime water can help to remove the juice from the peel. The stem can be cut off in the lime water, and the juice can be washed off and then rinsed in clean water.
4. The bactericide treatment can be treated with thiofuran (1000x) and sulfur (2000x). It is best to soak in the above hot liquid at 52°C and 2°C for 5 minutes. The fungicide is treated with fruit wax.
5, grading abandoned bad fruit and grading by fruit size or weight
6. Packing single-layer fruit boxes should be tightly discharged, and the fruit pedicle should be downward. The size of the fruit in each package must be the same and can be packaged with packing materials. Large piles of mango packed, can be placed in baskets, boxes (about 20-25kg capacity)
7. Safe and stable piles of pallets are horizontally lapped with fruit boxes, intersecting each other, putting on elastic tension nets, or horizontally overlapping stacks of adhesive tapes. It is more reliable to use the yards and baskets if conditions permit.
8. Transportation During transport, it is necessary to prevent the package from moving and limit the stack load. It is not suitable to stack too high to facilitate air circulation and prevent the load from squeezing the package. The most suitable temperature for transportation is 13-15°C and relative humidity 95-. 90%, at 11 °C, susceptible to cold damage.
9. Ripening Mango skin with ripening using ethylene gas is bright and uniform, the fruit is hard, and the shelf life of the fruit after ripening is about 15 days, and thus it is widely used in the production areas around the world. The optimum temperature for mango ripening is at 25-30°C, and the optimum temperature for color conversion is at 20-25°C.
Mango post-harvest preservation process
1. The harvesting of fruits with the same maturity level is particularly important for achieving consistency in color and taste through artificial ripening in the sales process. When fruit is harvested, at least 3-5 cm long stalks are kept to prevent the latex from flowing out of the burned fruit. The latex that flows on the fruit surface is an important cause of mango rot and anthrax diseases.