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How to Store and Keep Garlic Scapes Fresh: Methods and Techniques Explained
Garlic scapes, commonly known in some places as garlic sprouts, are the flower stems that bolting garlic produces after vernalization, and they are an important by-product of garlic production. Garlic scapes are rich in crude protein, a variety of vitamins and minerals, and have a delicious flavor, making them a high-quality, premium vegetable. (1) Storage conditions 1. Temperature 0-0.5°C. 2. Relative humidity 90%-95%. 3. Gas composition O2: 2%-4%, CO2: 6%-8%. (2) Storage methods 1. Ice cellar storage method: trim the selected garlic scapes
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Detailed Explanation of Short-Term Storage and Fresh-Keeping Methods for Ginger
If the ginger is to be processed and used, short-term storage and fresh-keeping are needed. Choose a sheltered spot indoors, first spread a layer of moist sand on the ground, then arrange the stored ginger upright and closely packed on top, covering each layer with 5-6 cm of moist sand; in this way it can be stacked 0.8-1 m high, with the topmost layer covered with 10 cm of moist sand, then cover with plastic film to retain moisture. Note that water must not enter the ground, and the film may be left off for the first half month.
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How should peaches be stored to extend their fresh, crisp period?
Prompt pre-cooling to prevent softening. Because the temperature is relatively high when peaches are harvested, especially for mid- and late-season varieties, if they are not pre-cooled promptly, the peaches will quickly soften, age, rot, and deteriorate. Therefore, after harvest, peaches should be pre-cooled to below 4°C as soon as possible. Generally, two pre-cooling methods are used: forced-air cooling and water cooling. Water cooling is fast: a peach with a diameter of 7.6 cm cooled in 1.6°C water for 30 minutes can have its temperature lowered from 32°C to 4°C. After water cooling, let the fruit dry before packing. Air cooling is slower and generally requires 8-12 hours or longer. Storage
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Introduction to the dual-purpose (dry and fresh) pointed chili variety Zhongdu Xiangla Wang
After years of effort, Sichuan Zhongdu Seed Industry Co., Ltd. successfully bred in 2004 a new dual-purpose (dry and fresh) special chili variety suitable for spring and autumn planting, both in protected cultivation and open field - Zhongdu Xiangla Wang pointed chili. 1 Characteristics and traits: early to mid-maturing, slender horn-shaped pepper, vigorous plant growth, dark green leaves, plant height 55-60cm, spread 45-500m; smooth fruit surface, straight pepper strips, bright green color; fruit length 23-28cm, fruit diameter 1.5cm, flesh thickness 0.25c
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A new dual-purpose (dry and fresh) hot pepper variety -- Zhongdu Xiangla Wang
Zhongdu Xiangla Wang is a new dual-purpose (dry and fresh) hot pepper variety bred by Sichuan Zhongdu Seed Industry Co., Ltd., suitable for protected and open-field cultivation in spring and autumn. This variety is an early-to-mid-maturing slender goat-horn pepper, with a plant height of 55-60 cm and a spread of 45-50 cm; the fruit shape is uniform on both the upper and lower parts of the plant, the fruit surface is smooth, the peppers are straight, and green and glossy; the fruit is 23-28 cm long, 1.5 cm thick, with 0.25 cm thick flesh and a strong pungency; it is tolerant to storage and transport, tolerant to high temperature and high humidity, highly resistant to viral disease and anthracnose, and tolerant to phytophthora blight, bacterial wilt, etc. 1. Raising strong seedlings. Select
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Practical Guide to Fresh-keeping and Processing Techniques for Shiitake Mushrooms
1. Drying equipment: Although shiitake drying equipment at home and abroad differs in form, scale and technical level, its principle is basically the same. Generally there are the following models: (1) forced circulation dryer; (2) forced ventilation parallel-flow dryer; (3) heat pump dryer. 2. Drying methods (1) Raw material handling Before drying, trim off the mushroom stalks or stem bases from the freshly picked mushrooms, remove impurities, and process after grading. Mushrooms picked on rainy days or with high moisture content should first be spread out to air-dry so that
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What are the key points for fresh-keeping processing of shiitake mushrooms for export?
I. Raw material selection The raw materials must be fresh and of normal color. The mushroom caps must be intact in shape, the stems must be complete and unblemished, and the mushrooms must retain their elegant form as when growing naturally. The flesh must be thick, the cap edges must be evenly inrolled, the partial veil must be unbroken or slightly open, and the caps must not have opened. The cap diameter must be no less than 38 mm. Free of pests and diseases, off-odors, and soil impurities. II. Raw material handling and cold storage 1. Precooling and moisture removal of raw materials To maintain good freshness and color of the raw materials, fresh mushrooms must be promptly placed in a cold store for precooling and temperature reduction after harvest. According to equipment performance and the moisture content of the fresh mushrooms, maintain an appropriate
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Harvesting and Fresh-Keeping Methods for Outdoor Oleander Cuttings
[Other Chinese Names]Dajiezhong, Jiaochudong, Jiujiezhong, Juna, Liuyetao, Shuigancao[Family and Genus]Apocynaceae, Nerium[Place of Origin]Nepal, India, Iran and other places[Plant Characteristics]Oleander is an evergreen shrub or small tree. Plant height 5-6 m. It has milky sap. Simple leaves are whorled or opposite, linear-lanceolate, 10-25 cm long, entire, leathery.[Cutting Harvest]The harvested part is the current-year branches of oleander. Harvesting should be carried out from May to July each year. In order to obtain ideal
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Detailed Explanation of the Key Technical Points for Long-Term Fresh Preservation and Storage of Jujubes
1. Technical characteristics. Applying this new technology can safely preserve fresh winter jujubes for 6 to 12 months, with a rotten fruit rate below 5%. After storage, the fruit does not change color or shape and has no off-flavor, and the sensory quality can reach 80% to 95% of that before storage. The preservation rate of the main nutrient vitamin C (VC) exceeds 80%, and the preservation rates of moisture and soluble solids content are not lower than 95%. From postharvest storage of the fruit to sale, no chemical substances or radiation are used to treat the fruit, and green fruit with high VC content can be supplied to consumers throughout the year.
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Home-style recipe for stir-fried shredded eel with Chinese celery, fresh, fragrant, crisp and tender, and great with rice
Method: 1. Slaughter the eel, wash it and cut it into shreds. Add salt and cooking wine to the shredded eel to season it and remove the fishy smell. 2. Remove the strings from the Chinese celery and cut it into shreds; cut the cilantro into sections. 3. Put peanut oil in the wok; when the oil is hot, add the shredded eel and stir-fry until half cooked, then add the shredded Chinese celery, shredded onion and lily bulbs, stir well and pour out. 4. Heat the wok and add oil; when the oil is hot, add the above ingredients, splash with cooking wine, add white sugar, ground pepper and salt to season, thicken with starch, then add the cilantro sections and stir well.
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