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Tuna Fishing and Ice-Fresh Processing Techniques
Tuna is a highly migratory marine fish with delicious meat and high nutritional value, deeply loved by consumers, and has therefore become one of the key fishing targets for fishing nations. I. Handling on Deck 1. Avoid bruising the fish: After the fish is on deck, it must not be allowed to thrash around, to prevent internal bruising. After bruising, it causes damage to 5 times the area of muscle, especially in the belly. The method is: place it on a carpet, press both hands on the fish's eyes, or strike the fish's head with a hammer, but be careful not to
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How to Store and Preserve Fresh Peaches? Practical Methods Shared
1. Cold storage. Peaches are prone to chilling injury during low-temperature storage, and there is a risk of freezing at -1°C. Therefore, the suitable storage temperature for peaches is 0°C, and the suitable relative humidity is 90%-95%. Under these storage conditions, peaches can be stored for 3-4 weeks or longer. However, when peaches are stored at low temperature for a long time, the flavor gradually becomes bland, and long-term cold storage can cause chilling injury to the peaches, with the flesh turning brown. In particular, when the peaches are moved to a high-temperature environment for ripening, the flesh becomes dry, mealy, and soft, and the flesh around the pit turns noticeably brown. In cold storage, using
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A Detailed Guide to the Method of Keeping Eggplants Fresh with Plastic Bags
Put the selected eggplants into a warehouse at a normal temperature below 20-25°C, stack them into piles, and seal them with a polyethylene film tent. Inside the tent, the oxygen content is 2%-5% and the carbon dioxide content is 5%. Under such low-oxygen and high-carbon dioxide conditions, because respiration intensity is reduced and ethylene synthesis in the plant is limited, and the action of ethylene is blocked, the detachment of the eggplant calyx is prevented and eggplant rot is reduced. This method can store eggplants for about 30 days and maintain their original commercial value. Some people also use high-density polyethylene bags 10 micrometers thick to store selected
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New yellow peach cultivar Golden Crown suitable for canning and fresh eating
'Golden Crown' (see color photo on inside back cover) is a superior yellow peach line for both canning and fresh eating, selected by the authors in the 1990s from naturally cross-pollinated seedling progeny of 'Jinxiu' yellow peach. After years of multi-site regional trials and production test plantings in Shandong and Jiangsu, its traits are stable and its overall performance is excellent. In September 2006, it passed expert appraisal organized by the Shandong Provincial Science and Technology Department. Cultivar characteristics: The tree has an open posture and vigorous growth, with strong bud-break and branching ability. One-year-old branches are yellow-green, with a reddish tinge on the sunny side near the base; after entering the fruiting stage
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Key Points and Detailed Methods for Garlic Scape Storage and Fresh-keeping Technology
From the current theoretical research and practical experience on garlic scapes, the combined storage and fresh-keeping technology of low temperature, restricted air, and preservatives is relatively successful, which can store high-quality garlic scapes for more than 270-300 days, or even achieve year-round storage, with a good shoot rate of 96%, and the stored garlic scapes have bright green color, crisp and tender texture, and excellent flavor. 1. Operating procedures: cold storage disinfection and sterilization -> selection of storage-tolerant varieties -> determination of harvest period -> pre-harvest treatment -> harvesting and purchasing -> short-distance transport -> heat dissipation -> pre-storage processing -> pre-cooling and sterilization -> bagging
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How should garlic scapes be stored in winter to keep them fresh longer?
Temperature management of the storage room. Garlic is a plant with relatively strong cold resistance, and garlic scapes, being the flower stalks of garlic, still have relatively strong physiological cold resistance. When the storage ambient temperature reaches their freezing point, the preservation effect is best. The freezing point temperature of garlic scapes is -0.8 to -1°C (varying with solids content). When the scape temperature is above -0.8°C, tissue freezing will not occur, so it is safe. Based on diverse practical experience, the recommended cold storage index for garlic scape room temperature is -1 to 0°C. Within this range, lower the upper
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Why can't fresh wheat chaff be fed directly to livestock?
After the wheat is harvested in wheat-producing areas, large livestock have fresh wheat chaff to eat. Many farmers are accustomed to feeding fresh wheat chaff directly to livestock, but this feeding method is not good. Because when livestock eat untreated fresh wheat chaff, the oral mucosa is often punctured by wheat awns, causing stomatitis. After livestock develop stomatitis, they want to eat but refuse food; they take feed into their mouths but dare not chew, or after chewing a few times they spit the feed back out; white turbid mucus continuously flows from the mouth; in the oral cavity, wheat awns can be seen stuck all over the tooth roots and the base of the tongue. To prevent oral
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