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Detailed Explanation of Methods for Storage and Preservation of Tea Plant Vegetative Propagules
Direct field preservation of tea plant vegetative propagules requires a large amount of land and labor, so long-term preservation techniques for tea roots, seedlings, seeds and pollen have been studied. Root preservation involves sterilizing the lignified roots before spring sprouting, storing them together with sterilized semi-dry soil or sphagnum moss in plastic bags, and placing them in an environment of 1-5°C. After 7 years of storage, the occurrence of adventitious buds can reach up to 70%. Stored at 1°C for 6 years, the roots can still regenerate. Under low-temperature storage conditions, the consumption of carbohydrates in root tissues
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What are the storage precautions for dried snake venom?
Dried snake venom is highly hygroscopic and not heat-resistant. Under the influence of high temperature, moisture or sunlight, it tends to deteriorate and lose its enzymatic activity. Therefore, the following points must be done well to preserve it for the long term. (1) After the dried snake venom is weighed, it should be put into an amber or brown bottle as soon as possible, the mouth of the bottle tightly stoppered with a cork, and then sealed with wax or vacuum oil. For large bottles of dried venom, in order to minimize unnecessary opening, some can be taken out and sealed in sample bottles before sealing, so as to be available for inspection at any time or to satisfy small occasional customers; the weight can be packaged as appropriate.
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Detailed Explanation of Garlic Storage Methods and Technical Points
The key to garlic storage is creating suitable environmental conditions for dormancy, inhibiting sprouting and rot. The ideal environmental conditions for garlic storage are: low temperature, low humidity, and ventilation. The most suitable temperature is around 0°C, and the relative humidity is 70-80%. Its simple fresh storage requires no special or complex process equipment, and even more so no fixed storage site; it adapts to local conditions, uses local materials, has a simple process, and is low in cost. The storage time can reach 7-8 months. Storage methods include hanging storage, rack storage, and pit storage. 1. Hanging storage: After harvest, the garlic must
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Processing and Storage Techniques for Oyster Mushrooms
Apart from being sold fresh in part, oyster mushrooms can also be processed and stored; many processing methods are used, of which the main ones fall into two categories: drying and salting, briefly described as follows: 1. Drying method: generally uses air-drying, sun-drying, oven-drying, etc. Sun-drying is an economical method that requires no equipment. They can also be air-dried or wind-dried. However, this method is limited by weather conditions. In production, the oven-drying method is commonly used: build a drying room, with charcoal fire or coal briquettes as the heat source, and refer to the form of a tobacco curing barn when drying. There must be no smoke in the room, and exhaust equipment is required. Initially the temperature is controlled at
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Simple preservation techniques for oyster mushrooms help you extend storage time
Under normal conditions, oyster mushrooms are difficult to store and have a short shelf life. Two days after harvesting, oyster mushrooms lose freshness sharply due to water loss, the caps turn yellow, and an off-odor appears. During peak fruiting seasons, large quantities of fresh mushrooms flood the market at once, causing mushroom prices to plummet; on the other hand, during off-seasons and in cities far from mushroom-growing areas, there is little mushroom supply and nothing to sell. For this reason, here is a brief introduction to research on oyster mushroom storage and preservation. Method: Harvest oyster mushrooms at 80% maturity, remove diseased, insect-damaged, and damaged mushrooms, place them in a clean, cool, ventilated area, and use an exhaust fan for 1-1.5 days of air-cooling pretreatment, then
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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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What methods are there to extend the storage and freshness period of fresh-eating jujubes?
Jujubes contain a variety of trace elements and abundant nutrients, and have unique nutritional and medicinal value. However, after fresh jujubes are harvested and stored under natural conditions, they have only a few days of crisp freshness, and the flesh quickly turns brown and softens. After several years of experimental research, the author believes that to extend the storage and freshness period of fresh-eating jujubes, the following key techniques must be grasped: 1. Select storage-tolerant varieties. Generally speaking, late-maturing varieties are more storage-tolerant than early-maturing varieties, and dual-purpose varieties have better storage tolerance than fresh-eating varieties. At present, the quality and storage tolerance of Dongzao among fresh-eating jujubes
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Detailed Explanation of Gastrodia elata Harvesting, Processing and Storage Techniques
Gastrodia elata is a precious Chinese medicinal herb, and doing a good job of harvesting and processing it is the most critical step in improving the quality of commercial Gastrodia elata. At the same time, Gastrodia elata has high commercial value, so proper grading and storage of commercial Gastrodia elata are also very important. The harvesting, processing, grading and storage methods for Gastrodia elata are introduced as follows: I. Harvesting 1. Harvesting time. The harvesting time for Gastrodia elata is generally from late autumn to early winter (that is, October to November). At this time, Gastrodia elata has stopped growing. Harvesting at this time is not only convenient for processing, but also beneficial for timely cultivation after harvest, and the yield of Gastrodia elata is high and the quality is good.
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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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Detailed Explanation of Lily Harvesting and Storage Methods
Currently it is lily harvesting season. When all the aboveground stems have withered, it indicates that the bulbs have matured and can be harvested. For harvesting lilies, choose a sunny day, and dig gently to avoid artificial damage. After the lilies are dug up, promptly cut off the stems and fibrous roots, and remove all soil. When filling baskets, pack those kept for seed separately from those not kept for seed, pack large bulbs separately from small bulbs, and healthy bulbs separately from diseased bulbs, transport and store them separately, and make sure to handle, place, and pack them gently, transport them indoors in time, spread them in a thin layer to air, and cover with straw to avoid light, so as to prevent strong direct sunlight from causing the outer scales to dry out and discolor, affecting
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