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What are the processing methods for Angelica sinensis? Read this article to find out
After harvesting, shake off the soil, pick out the rotten roots, remove the remaining leaf stalks, and after the moisture has slightly evaporated, tie them into flat bundles weighing 0.5~1 kg and place them in a smoking shed. Inside the smoking shed, build a 130 cm high rack, lay bamboo strips on top, and place the angelica bundles on it alternately flat and upright, with a thickness of 30~50 cm. Use soybean stalks, wet poplar, willow wood, etc. as fuel; after lighting, spray water so that it only produces smoke and no open flame, smoke them to color, until the surface of the angelica turns reddish red, then switch to coal fire or firewood (grass) fire and smoke for about 10 days, then turn over
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Key Points of Angelica sinensis Propagation Techniques and Detailed Explanation of Seedling Methods
Angelica sinensis is propagated by seed, generally using the method of raising seedlings and transplanting, though direct sowing can also be used. 1. Seedling raising and transplanting (1) Seed selection: After seed selection, Angelica sinensis yields about 14.6 kg more per mu than unselected seeds. The main selection method is ear selection. At harvest time, when the seed coat turns sky blue or pink and the flowering stem droops, select fruit ears that have the characteristics of this variety, grow well and vigorously, are free of pests and diseases, and are highly mature; cut them off together with the flowering stem, dry them in a ventilated and dry place, thresh, and store for later use. Because Angelica sinensis seeds do not mature uniformly, har
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How to Propagate Angelica Sinensis? A Detailed Guide to Common Propagation Methods
Propagate by seed, then raise seedlings and transplant. 1. Seed collection: usually use fresh seeds set in the second year after transplanting. When the seed coat turns azure blue or pink, the seeds can be harvested, air-dried, threshed, and stored for later use. 2. Seedbed site: choose a sheltered, sunny, shaded hillside or wasteland. In late May, turn the soil, use the ash of burned weeds as base fertilizer, dig it into the soil, then rake it level and make raised beds 1.2 m wide. Before sowing, apply base fertilizer again, 2500-3000 kg per 667 sq m, dig it into the soil, and break up and level the soil finely. Sow from early to late June
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Origin Processing Methods and Technical Key Points for Angelica sinensis
The processing of Angelica sinensis directly affects the quality and medicinal efficacy. Because fresh Angelica sinensis contains more than 60% water and the medicinal component volatile oil, if processing is not timely or not done well, it will become moldy and deteriorate. Processing methods and procedures for Angelica sinensis: 1. Sorting and bundling. The recovered Angelica sinensis should be sorted promptly, and roots that are rotten, especially water-rotted, should be picked out to prevent the spread and infection of water rot. The selected Angelica sinensis is spread under the eaves in a dry, ventilated place to air-dry for about 7 days so that the moisture evaporates and the roots become soft, then they are bundled with willow twigs or tree bark. Each bundle of fresh
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Detailed Explanation of Angelica Harvest Time and Methods
For autumn direct-seeded angelica, harvest occurs in the second year; for transplanted angelica, harvest occurs in the same year, after the plants turn yellow and withered in mid-October. Natural conditions vary from place to place, so harvest times differ to some extent. For example, in Minxian, Gansu, harvest is 3 to 5 days after Frost's Descent; in production areas of Sichuan, harvest is around Frost's Descent; in Yan'an, Shaanxi, it is in late October or early November. Harvesting should not be too early or too late. If too early, the angelica is not yet fully mature, which reduces yield and quality; if too late, the soil freezes, the roots become brittle and break easily, causing excessive loss. Generally, it is best to harvest before the soil freezes and when the plants are yellow and wilted. About 10 to 15 days before harvest, first cut off the angelica stems and leaves, leaving stubble about 3 cm tall so the plants can be identified during harvest. This allows the ground to be exposed to the sun and speeds up maturation. At the same time, livestock trampling should be prevented to avoid rotting of the heads. When harvesting, dig with a hoe: first hollow out the soil beneath the plants, then dig them over from above and take them out. This allows the entire root to be dug out and prevents breaking or injuring the roots. After digging, in conjunction with turning the soil, pick up once more any roots that were missed or broken during digging. After harvesting, transport them back to the processing site and tie them into bundles for processing. Generally, the yield is 100 to 150 kg of dried angelica per mu, and high-yielding fields can reach 250 to 300 kg per mu.
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A Detailed Guide to the Harvest Time and Processing Methods of Angelica sinensis
This product is the dried root of Angelica sinensis, a plant in the Apiaceae family. (1) Origin: mainly produced in Minxian, Wudu, Zhangxian, Chengxian, Wenxian and other places in Gansu, and also produced in Yunnan, Sichuan, Shaanxi, Hubei and other provinces. It is mainly cultivated. (2) Processing at origin: dug up in late autumn, the fibrous roots and sand and soil are removed, and after the moisture has evaporated slightly, it is tied into small bundles, placed on racks, and slowly smoked dry with smoke and fire. (3) Characteristics: slightly cylindrical, with 3-5 or more branch roots at the lower part, 15-25 cm long. The surface is yellowish-brown to brownish-brown, with longitudinal wrinkles and transversely elongated lenticels. The root head (gui head) is 1.5-4 cm in diameter, with
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Detailed Explanation of the Harm and Control Methods of Angelica Powdery Mildew
The pathogen of Angelica powdery mildew (Erysiphe sp.) is a fungus of the genus Erysiphe in the subphylum Ascomycotina. The cleistothecia are clustered, embedded in the mycelium, spherical or flattened spherical, black or dark brown. The cleistothecia contain 3-6 asci. The asci are nearly spherical, oval, colorless, with short stalks, thick-walled, and contain 3-6 ascospores. The ascospores are elliptical, colorless and transparent, single-celled. 1. Harmful symptoms: It damages the leaves. In the early stage of the disease, grayish-white powdery lesions appear on the leaf surface, which then expand and merge into large spots,
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Identification and Control Methods of Mucor Disease in Lingzhi (Reishi Mushroom)
Mucor mucedo (L.) Brefeld belongs to the subphylum Zygomycotina, order Mucorales, genus Mucor. It can infect edible fungi such as lingzhi (reishi mushroom), silver ear fungus, and oyster mushroom, and is a common contaminating fungus in mushroom cultures. It grows rapidly and occurs commonly. In severe cases, it can cause the entire culture to be discarded. Symptoms: Mucor can secrete organic acids and toxins that inhibit the growth of lingzhi mycelium. After the substrate is affected, the mycelium appears grayish-white and relatively thick, and grows rapidly. In the later stage, many yellow-white round small granules form at the tips of the aerial mycelium, which gradually turn black.
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Control Methods for Yeast Disease in Lingzhi (Ganoderma lucidum)
Yeast is a type of ascomycete fungus lacking filamentous hyphal structure, widely distributed in nature. During the production and cultivation of edible mushroom spawn such as lingzhi (Ganoderma lucidum) and silver ear (Tremella fuciformis), it can contaminate culture media and substrate, mainly contaminating the substrate, causing substrate deterioration and inhibiting mycelial growth. Symptoms: When yeast infects, it mostly starts from the middle of the silver ear substrate, causing the substrate to ferment and deteriorate, with a sour alcoholic odor being released, affecting mycelial growth and development, and consequently affecting yield and quality. Pathogen: Belongs to the subphylum Ascomycotina fungi,
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What are the extraction methods for the active ingredients of reishi mushroom?
The extraction methods for the active ingredients of reishi mushroom are determined by the properties of those active ingredients. The main active ingredients of reishi mushroom include reishi polysaccharides, ganoderic acids, adenosine, ergosterol, saponins, purines, pyrimidines, alkaloids, lactones, and so on. Most of these ingredients are soluble in hot water, but among them ganoderic acids, saponins, ergosterol and other components have low solubility in hot water while their solubility in ethanol is very high. From an economic perspective, ethanol extraction is costly and not very cost-effective. 1. Hot water extraction method: crush the reishi mushroom into pieces 0.5-1 cm in size
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