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Honeysuckle Storage and Preservation Methods and Key Technical Points
[Scientific name] Lonicera japonica Thunb. [Other Chinese names] Erbaohua, Erhua, Jinchaigu, Jinyinteng, Laowengxu, Mitongteng, Rendong, Tonglingcao, Yuanyangteng, Zuochanteng [Family and genus] Caprifoliaceae, Lonicera [Place of origin] China [Horticultural characteristics] Honeysuckle has strong adaptability and produces an excellent vertical greening effect. It grows well in both full sun and light shade, and can overwinter successfully in most areas of northern China. [Pre-harvest management] Planting density is per
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Detailed Guide to Shiitake Mushroom Drying Technology and Storage Methods
During shiitake mushroom cultivation, poor or delayed management, or abnormal weather with large day-night temperature differences, can easily produce deformed or inferior mushrooms (collectively called "cull mushrooms"). If these cull mushrooms enter the market directly as fresh mushrooms without processing, they fetch a very low price and sell poorly. If they are dried into dried mushrooms, their value increases and they sell well. Raw material processing: trim the stems of fresh mushrooms. The stem length to cut should be determined according to mushroom shape, flesh, quality and cap surface, and can be divided into three grades: de-bran, half-stem cut, and flat-stem cut. Generally speaking, mushroom caps
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Detailed Explanation of Shiitake Mushroom Roasting and Storage Techniques
Bag-cultivated shiitake mushrooms have become a major pillar industry for economic development in many mountainous rural areas, but during the shiitake cultivation process, due to untimely management, or encountering abnormal climate and large temperature differences, deformed mushrooms or low-quality shiitake mushrooms (collectively called "cull mushrooms") are easily formed. If these low-quality mushrooms are not processed and are directly sold on the market as fresh mushrooms, the price is very low and sales are sluggish. If they are roasted into dried mushrooms, not only can their value increase, but sales are also good. 1. Raw material processing. Trim the stems of fresh mushrooms; the length of stem trimming should be determined according to the mushroom shape, mushroom flesh, mushroom quality and mushroom cap
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Pear Fruit Storage and Fresh-Keeping Methods and Technical Key Points
Different pear varieties and types require different optimal temperature, humidity and optimal gas composition standards. For newly bred varieties, experiments must be conducted to determine the suitable temperature, humidity and optimal gas composition required for their storage, so that temperature and humidity control and gas composition regulation can be effectively carried out during storage to achieve the best storage results. Pear fruits are broadly divided into two major types. 1. Crisp-fleshed type varieties: The white pear system and the sand pear system mostly belong to the crisp-fleshed type. Generally, crisp-fleshed varieties, after harvest
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Detailed Guide to Apricot Storage and Fresh-Keeping Methods and Techniques
Storage and Fresh-Keeping of Apricots 1. Determining the Suitable Harvest Maturity of Apricots Determining the suitable harvest maturity is key to storing apricots. The judgment of maturity can be determined based on factors such as the number of days of fruit development, changes in fruit color, the texture of the peel and flesh, the aromatic flavor of the fruit, and the firmness of the fruit's attachment. Apricots intended for storage should be harvested when the fruit has reached the inherent size of the variety, the fruit surface has turned from green to yellow, the sun-facing side shows the variety's inherent color, the flesh is still firm, nutrients have been fully accumulated
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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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Detailed Explanation of Sand Storage Treatment for Licorice Seeds
If a large quantity of seeds is used, sand storage treatment is mostly adopted. The method is: carry out the treatment about 2 months before sowing. First, soak the licorice seeds in 60°C warm water for 4~6 hours, stirring several times during soaking. After removing them, drain them, and mix them evenly with clean fine river sand at 5 times the volume of the seeds. The humidity of the river sand should be such that when squeezed in the hand, water appears but does not drip. Then put the evenly mixed seeds into a wooden box, pack the surrounding area tightly with wet sand that has not been mixed with seeds, and cover the top with a 3~5 cm thick layer of moist fine river sand. Finally, place the seed box into a prepared pit,
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Detailed Explanation of Shiitake Mushroom Storage Methods and Key Technical Points
After shiitake mushrooms are dried, they easily absorb moisture again if not stored properly. This is especially true during the rainy season when temperatures are high and humidity is great, making mold and insect damage more likely. Therefore, after drying, the shiitake mushrooms should be quickly graded and packed into plastic bags, and a small packet of anhydrous sodium chloride should be added to prevent the sugars in the mushroom body from seeping out and causing discoloration. At the same time, to prevent insect damage, the storage room can be fumigated with sulfur disulfide for 24 hours before storage, and storage should begin only after the residual gas has been expelled.
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Large-fruited, late-maturing, storage-tolerant peach cultivar Yuxi Hongmi: characteristics and cultivation techniques
Yuxi Hongmi (tentative name) was bred by the College of Forestry, Henan University of Science and Technology in 1996 by crossing Wanhongmi as the female parent with mixed pollen from the local cultivars Bayuexian and Meixian Dongtao as the male parent. The fruit is extremely large, round-spherical, with an average single-fruit weight of 350 g. The sun-exposed side of the fruit is rose-red and attractive; the flesh is fine and firm, sweet, clingstone, and very hard. It has good stress resistance, with no fruit cracking or fruit drop. The fruit ripens in mid-September, coinciding with the Mid-Autumn Festival and National Day, giving it good market prospects. Its cultivar characteristics and cultivation techniques are described below.
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Licorice should not be stored for too long; the storage time of medicinal materials must be reasonably controlled
Licorice is generally stored as compressed bales wrapped in burlap, each weighing 50 kg, kept in a dry, ventilated place, with a safe moisture content of 12%-14% for the commodity. There are more than ten kinds of warehouse pests of licorice, including the coffee bean weevil, the brown mulberry borer, and the four-spotted chestnut borer. Fumigation with nitrogen or carbon dioxide for 514 hours can kill all adults and larvae, with no obvious change in the inner quality of licorice. Licorice is prone to mildew. If the air humidity is too high, mold spots or white and green mycelium easily appear on the surface of licorice. The following measures can be taken for prevention and control
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