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A new method for keeping garlic fresh, teaching you to store it longer
5-10 days before harvesting garlic, spray the basal leaves with a 0.2% maleic hydrazide (MH) sprout inhibitor. The MH sprout inhibitor is absorbed through the leaves and transferred to the young sprouts of the garlic cloves, thereby inhibiting their growth and achieving the purpose of keeping them fresh. With this method, garlic can be stored until April of the following year. The following points should be noted when spraying the chemical: 1. Do not water for 3-4 days before spraying the solution. If rain occurs within 24 hours after spraying, immediately re-spray the solution once at the original dosage after the weather clears. 2. Strictly control the concentration of the maleic hydrazide (MH) sprout inhibitor, which must not exceed 0.
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A Detailed Guide to the Application of Fresh-keeping Technology for Exported Garlic
Garlic is one of the main varieties of agricultural products exported from China, with an annual export volume of about 300,000 tonnes. Of this, refrigerated (fresh-keeping) garlic accounts for about 60% of total exports. Therefore, whether the fresh-keeping technology is mature has a direct impact on the quality of exported fresh-keeping garlic. I. The fresh-keeping principle of garlic. After the cloves of a garlic bulb develop and mature, the bulb immediately enters a dormancy period of 1-2 months, during which it will not sprout even under suitable environmental conditions such as temperature, humidity and gas composition. After the dormancy period, the bud sheath and bud primordium begin to grow and become active, and under suitable conditions the young sprouts gradually germinate. In practice, the storage and fresh-keeping of garlic means that after the dormancy period of the bulb, necessary measures are taken to create unsuitable growing conditions and thereby force it to remain dormant. That is, through appropriate low-temperature, low-oxygen and other measures, its intensity of life activity is inhibited, the rate of consumption of its substances is reduced, and its original fresh state is maintained.
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Detailed Explanation of Key Techniques for the Storage and Fresh-Keeping of Huangjin Pear
1. Key points of storage technology 1.1 Timely harvesting In North China, the suitable harvesting period for Huangjin pear is from September 20 to 30. At this time the fruit has developed to maturity, nutrients have accumulated sufficiently, and storability is at its best. Pears harvested early (September 10) have a higher rot rate throughout the storage period, and the peel is highly prone to browning. If harvested too late (early October), brown scald disease occurs more seriously during storage (at 18.94%). During harvesting, special care must be taken to avoid bruising. 1.2 Grading The purpose of fruit grading is to achieve commercial standardization. Our
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How to disinfect beekeeping tools? Introduction to disinfection methods for beekeeping tools
Bee pests and diseases cause great harm to beekeeping production. While controlling them, beehives, combs and the beekeeping tools used must be thoroughly disinfected. Commonly used disinfectants include: 1. Formalin: 1 part formalin, add 9 parts water to make a 4% aqueous solution, soak empty combs and small beekeeping tools in it for 24 hours, shake off the liquid, rinse with clean water and dry. . Put the combs into supers, 8 combs per box. Remove the wire mesh from 1 empty hive body with a screen window, stack 5 supers of combs on top, cover with a wooden inner cover, and seal all gaps tightly. Use a carbon or glass container to place
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What are the preventive measures for rabbit mange? A must-read for rabbit keepers
Rabbit mange, also known as rabbit acariasis, is an external parasitic disease caused by sarcoptic mites or psoroptic mites that live on the surface of the rabbit's body. The disease has a wide reach and a high incidence rate, and is a major disease of rabbits in winter and spring. It is highly contagious, and if not treated in time, affected rabbits can die from gradual emaciation and weakness, making it extremely harmful. Here is an introduction to the disease based on practical experience. Disease characteristics: Rabbit mange occurs mainly in winter and in late autumn and early spring, because in these seasons sunlight is insufficient and the rabbit's fur is long
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How to store lilies? Keep these key points in mind
Lilies can be stored by the burial method or by the basket (box) storage method. The specific steps are: 1. Pre-cooling: before storage, the lilies need to be spread evenly on the ground to air-dry, so as to dissipate heat. When air-drying, the pile height should be about 2-3 bulb-heights. The air-drying time should not be too long, to prevent the scales from discoloring. After pre-cooling, the bulbs should be selected promptly and stored without delay. 2. Bulb selection: choose lily bulbs that are white in color, large, fresh, round and neat in shape, with plump scales, without fibrous roots, without loose or scattered scales, and with brown scales
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Key Points and Detailed Methods for Lily Storage and Fresh-keeping Technology
Lilies prefer warmth and are afraid of cold; after being exposed to wind, the scales will turn red and shrivel. There are many storage methods, and the yellow sand burial method is especially effective. The specific method is: build a burial pit indoors with bricks or cement, or use wooden boxes, baskets, etc. as containers. First spread a layer of yellow sand about 20 mm thick on the bottom of the container, then place one layer of lilies and one layer of yellow sand, stacking to about 50 mm from the container opening. Then cover with yellow sand again so that the lilies are not exposed to the air. What should be noted with this method is: the containers used for storage should first be disinfected with 0
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Detailed Explanation of Key Points of Oyster Mushroom Storage and Fresh-Keeping Techniques
Fresh oyster mushrooms have a high water content and tender, crisp tissue, making them extremely prone to damage. If stored improperly, they easily rot and deteriorate, causing losses to producers. Several storage methods for oyster mushrooms are introduced below: 1. Fresh storage: The storage time of fresh oyster mushrooms at room temperature is greatly affected by temperature and air humidity. When the room temperature is 3°C-5°C and the relative air humidity is around 80%, fresh mushrooms can be stored for one week. As temperature increases, humidity must also increase. When the quantity of mushrooms is small, the oyster mushrooms can be placed in a vat containing a small amount of cold water, and the vat opening sealed tightly; even if the temperature reaches 15°C-16°C, they can be kept fresh for about one week.
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How to Keep Garlic Fresh for a Long Time? Try These Traditional Preservation Techniques
After the summer solstice, garlic bulbs entering dormancy are extremely sensitive to their environment (temperature and humidity), and the slightest mishandling can easily lead to rot and spoilage. Several traditional garlic preservation techniques are introduced below: 1. Mixed storage with bran. First spread a layer of bran about 20 cm thick on the bottom of a storage box (or basket), then stack the dried garlic bulbs layer by layer by piling one layer of garlic bulbs (a height of 2 to 3 bulbs is appropriate) and scattering one layer of bran, and when the pile reaches 40 to 50 mm from the rim of the storage container, cover it with bran so that the garlic bulbs are completely covered. This method mainly uses
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A Detailed Guide to Jujube Fruit Storage Methods: Easily Extend the Fresh-Keeping Period
I. Timely Harvesting Jujube fruit maturity is one of the important factors affecting the fresh-keeping effect of fresh jujube storage. Many studies have shown that jujube fruit maturity is negatively correlated with storage performance: the lower the maturity, the more storage-tolerant it is, and its storage tolerance declines with jujube fruit maturity. White-ripe fruit is better than early-red fruit, early-red fruit is better than half-red fruit, and the storage tolerance of fully red jujube fruit declines noticeably. In 1985, the storage performance at different harvest times at the Fruit Tree Research Institute of the Shanxi Academy of Agricultural Sciences showed that for pointed jujubes picked from the same tree at different maturity stages and stored in a cold store at 0°C±1°C
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