First, the burial method is simple and easy to use, using the characteristics of hot peppers and heat, firstly spread 3 cm thick mud or sand on the bottom of the basket or box, then the selected peppers are disinfected, dried and put into wooden boxes. Or in the basket, a layer of pepper layer of mud (sand), up to 5-7 cm at the mouth of the box (basket), and then covered with mud (sand) seal. The amount of storage depends on the size of the container, and the wooden box can store 10 kg. The baskets can be packed a little more, but not more than 15 kg to prevent too much crushing on each other. The stacking method of the container can adopt a saddle-stacked stack, and the height is preferably four or five layers. When burying, you can also use a hollow brick or wooden box to grow a space of 2-3 meters, a width of 1 meter, and a height of 0.6-0.9 meters on the indoor floor. Then stack the layers according to the above method and cover the top layer with a thickness of 3 cm. Mud (sand) seal. It is advisable to pile up another 250 kg. In order to prevent the fruit from deteriorating due to excessive humidity, a dry air cylinder can be placed in the pile for ventilation and heat dissipation for burial.
Second, the gluten-free gluten (rice shell) is a hollow shell, the air contained in it is relatively stable, has good insulation, and can maintain the stability of the burial environment temperature. The gluten has a lighter weight and less stress on the pepper. However, its disadvantage is that it has strong water absorption and is easy to absorb water and turn red. The valley storage method is the same as the burial method in packaging, stacking, and management. This method is only suitable for short-term storage of peppers, and is mainly based on peppers with good storage resistance.
Third, the cylinder storage method This method is a folk method. The inner wall of the cylinder must be washed and disinfected with 0.5% -1% bleach solution. Choosing a thick and waxy layer of capsicum fruit, after drug disinfection, the fruit handle is placed upside down in the tank, and a layer of pepper is layered with sand. The thickness of each layer of sand is based on the absence of pepper, and it is placed close to the gap. At the top, it is sealed with two layers of kraft paper or plastic film, so that the pepper is basically separated from the influence of the outside air. After the cylinder is sealed, the cylinder is placed in a cool place or a shed. During the storage period, the seal is opened every 5-10 days, and the air is ventilated for 10-15 minutes. If the weather turns cold, the cylinder mouth should be covered with grass, and the grass is also covered with grass to prevent cold. The tank storage pepper can be stored for 2 months at zero, and the good fruit rate is over 90%. Note that the temperature inside the cylinder is not too high, use a drier surface sand.
4. The grass ash storage method selects green peppers that are not frosted, insect-free, disease-free, and mechanically damaged, and dry the surface moisture. Storage tools, baskets, shovel, iron drums. The bottom of the equipment is first laid with a layer of hay ash (about coarse and decontaminated) about 7 cm thick. A layer of pepper is placed on the ash. There is a gap between the peppers, and then a layer of 7 cm thick hay ash is covered. And so on, finally topped with 7 cm thick grass ash, placed in a cool place to store, do not flip. When you eat, you can use a layer of enamel to store it until the next year.
V. Storing Method This method uses wood or bamboo to form a storage shelf with a thickness of 2.5 meters, a width of 1 meter and a width of 1.5 meters. Each layer consists of 3 bamboo sheets, each of which can hold 15 kg of pepper, each weighing 450 kg. Afterwards, it is covered with a formalin-sterilized wet cloth around the shelf, and the disinfecting cloth is repeatedly disinfected once a day, so as to isolate the air, sterilize, heat and delay the fruit aging effect.
6. The Tibetan Mastiff method selects the land with a higher elevation, and excavates the cellar with a depth of 1 m, a length of 5-6 m and a width of 3 m. The four walls are sturdy, and then a number of brick bottoms are placed. Put it in, cover it with a plastic film or a reed mat to prevent rain and pepper from freezing. The amount of storage per sputum can vary depending on the size of the sputum. This method is suitable for short-term storage.
Seventh, the cold storage method uses a wooden box (basket) as a container, and the layers are stacked after being filled with pepper. You can also put the pepper into the plastic film bag first, the number of each bag should not be too much, 1 - 2 kg is 1 bag. Then the bag is placed in a box (basket) and stacked in layers. The temperature should be controlled within the range of 9±1°C, and the relative temperature should be maintained at 85%-95%.
Eight, plastic (bag) film modified atmosphere storage method
1. Rapid oxygen reduction method (oxygen irrigation method): The selected peppers are placed in a cleaned crate, 10 kg per box, and stacked in a “t†shape. Each pile of 48 boxes has a total of 480 kg. The top layer is covered with a thin bamboo board or sack, kraft paper, etc., in order to prevent the water droplets on the top of the plastic account from dripping on the pepper. It can also avoid the red light on the fruit. The bottom layer is placed with 5.7 kilograms of slaked lime to absorb carbon dioxide. Finally, the plastic film is covered, and after sealing, the oxygen can be nitrogen-filled and repeated for 4-5 times, and the original oxygen content in the account is reduced to 2%-5%. In the future, according to the amount of oxygen per 1 hour to 2% of the pepper per 24 hours, the oxygen content is measured once a day, and the oxygen is adjusted to within 5% according to the measurement result. The carbon dioxide produced by the pepper respiration is absorbed by adding slaked lime (slaked lime) so that the carbon dioxide content is also controlled within 5%. Every 10-12 days, the pork is inverted and the pepper is removed. The diseased fruit is removed, the dry plastic account is replaced, or the water droplets in the plastic wall are wiped off.
2, natural oxygen reduction method: the quality requirements of pepper, packaging materials, packaging quantity, pile pile method and reaction time are the same as the rapid oxygen reduction method. The difference is that after the capsicum fruit is sealed, the oxygen content in the account is reduced to 6% by the self-breathing of the fruit. The oxygen content in the account is controlled within this range, and the minimum is not less than 3%. The carbon dioxide content in the account is controlled. 6% or less.
3, simple transparent account: the quality of pepper, packaging materials, packaging quantity, piles, etc. can refer to the rapid oxygen reduction method and natural oxygen reduction method. In the case of the investigation of the gas in the account, we take the method of the account once every two to five days. The time for each posting is 10-15 minutes. Keep an eye on the changes in the fruits of the account, and strictly prevent the number of days after the opening of the account to cause hypoxic breathing, to prevent excessive carbon dioxide and cause a lot of decay.
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