-
Harvesting, Processing and Storage Methods for Shiitake Mushrooms Cultivated on Substitute Substrate
(1) Harvesting time The time required from the appearance of mushroom buds to harvest varies with temperature and humidity; generally it takes 7-10 days from budding to maturity. Timely harvesting is an important part of shiitake cultivation, as harvesting too late or too early will affect both yield and quality. The harvesting stage should also be determined according to whether the mushrooms are sold fresh or dried. Generally, for dried mushroom sales and fresh mushrooms for the domestic market, it is best to harvest when the fruiting bodies are 60-80% mature, that is, when the veil has already broken and the cap still curls inward slightly; at this stage the quality is good and the value is high. When fresh mushrooms are for export
-
Key Points of Preservation, Storage and Transportation Technology for Export Shiitake Mushrooms
1. Moisture removal Freshly picked shiitake mushrooms have a relatively high moisture content and must undergo moisture removal treatment. (1) Sun drying. Place the fresh mushrooms on a drying rack, with the caps tilted upward and arranged evenly. Drying time: 3-6 hours for autumn and winter mushrooms; 6-7 hours for spring mushrooms; 1-2 hours for summer mushrooms. (2) Hot air moisture removal. Place the mushrooms with caps facing down and spread evenly on a drying rack, then place them in a homemade hot air rotary kiln and remove moisture in a 40°C environment. (3) Use a moisture removal machine. For fresh mushrooms after moisture removal, when using large packaging, the moisture content must be 70%-80%
-
Detailed Explanation of the Key Technical Points for Long-Term Fresh Preservation and Storage of Jujubes
1. Technical characteristics. Applying this new technology can safely preserve fresh winter jujubes for 6 to 12 months, with a rotten fruit rate below 5%. After storage, the fruit does not change color or shape and has no off-flavor, and the sensory quality can reach 80% to 95% of that before storage. The preservation rate of the main nutrient vitamin C (VC) exceeds 80%, and the preservation rates of moisture and soluble solids content are not lower than 95%. From postharvest storage of the fruit to sale, no chemical substances or radiation are used to treat the fruit, and green fruit with high VC content can be supplied to consumers throughout the year.
-
A detailed guide to garlic storage methods: how to store garlic so it keeps longer
There are many ways to store garlic. Depending on the purpose and conditions of storage, you can use hanging storage, heap storage, cold storage, radiation storage, chemical treatment storage and other methods. Here are three methods in detail: 1. Hanging storage method. When harvesting garlic, strictly select the bulbs intended for hanging storage, discarding those that are too small, have rotting stems and leaves, are damaged, or have gotten wet from rain. Then spread them on the ground to dry for a few days until the leaves become soft and the outer skin of the bulbs has dried in several layers. Finally, select 50-100 bulbs of uniform size, braid them, and hang them under a cool, ventilated, rain-sheltered eaves to air-dry and store.
-
What control measures should be taken when pathological changes occur in garlic scapes during storage?
Abnormal changes of the scape tip 1. Browning of the scape tip (1) Symptoms The scape tip changes from yellow-green to yellow-brown or dark brown, dehydrates and shrinks into a thin flake-like form, is prone to decay, and is easily infected by mold, losing its toughness; dry-affected ones break easily, and wet-affected ones rot easily and are infected by mold. (2) Causes The tissues of the scape tip undergo physiological aging and death, and lose water and shrink. High temperature and high oxygen promote browning, and high humidity aggravates the degree of browning. (3) Control Harvest at the proper time, and strictly prevent high temperature, air-drying, or smothering during harvest and transport.
-
Detailed Explanation of the Baking and Storage Methods for Dried Shiitake Mushrooms
At present, bag-cultivated shiitake mushrooms have become a major pillar industry for economic development in many mountainous rural areas. However, during the shiitake cultivation process, due to insufficiently timely management, or encounters with abnormal climate and large temperature differences, some deformed mushrooms or low-quality shiitake mushrooms (collectively called "cai gu") are easily formed. If these low-quality mushrooms are not processed and are directly sold on the market as fresh mushrooms, the selling price is very low, and sales are poor. If they are baked into dried mushrooms, not only can their value increase, but sales are also good. However, due to improper baking methods, some farmers find that for the same dried mushrooms, prices often differ by several times. Over the past few years, the author has studied
-
Detailed Explanation of Key Points in Honey Storage and Processing Technology
1 Storage 1.1 Use appropriate containers. Honey is a weakly acidic liquid, and contact with metal will cause oxidation, so non-metal containers (except stainless steel drums) such as vats, wooden barrels, non-toxic plastic buckets, etc. must be used for storage, but they must be washed clean and wiped dry. In areas with high honey production, honey storage sites can be established. Storage containers must be clean and dry, honey should not be stored too full, and 25%-30% of space should be left during transportation to prevent honey from fermenting and overflowing or bursting the container due to heat and vibration. The room temperature for honey storage should be maintained at
-
Traditional Processing Methods and Storage Techniques for Schisandra chinensis
The fruit of Schisandra chinensis is a traditional Chinese medicinal material with a long history of use and is sold well both domestically and internationally. Schisandra chinensis is sour and sweet in taste, warm in nature, and enters the lung, heart, and kidney meridians. It has the effects of astringing the lungs, nourishing the kidneys, promoting fluid production, stopping sweating, and securing the essence. It is used to treat conditions such as cough and asthma due to lung deficiency, dry mouth and thirst, spontaneous sweating, night sweats, emaciation from injury, seminal emission and spermatorrhea, chronic diarrhea and chronic dysentery. It is mainly produced in Liaoning, Jilin, Heilongjiang, and Hebei, among other places. I. Collection and Processing of Schisandra chinensis 1. Raw Schisandra (dried): Every year from September to October, when the fruit of Schisandra chinensis turns
-
Detailed Explanation of New Techniques for Ginger Seed Storage and Key Preservation Points
After harvesting ginger, first spread it out in a ventilated and dry place to air-dry for a few days, and once the surface water on the ginger pieces has dried, store it indoors. First select fine moist sand or sandy soil with a high sand content; the moisture level of the sand should be such that it can be squeezed into a ball by hand but no water seeps out. Use a wooden basin or enclose a ring on the ground with bricks, first spreading a 40 cm thick layer of moist sand on the bottom layer, then laying a 20 cm thick layer of ginger pieces, then spreading a 10 cm thick layer of moist sand over the ginger pieces, and then laying another layer of ginger. In this way, spread layer by layer, one layer of sand and one layer of ginger, until the pile height reaches 1-1.5 m, cover the surface with a 20 cm thick layer of sand, and every 20-
-
How to store scallions for a long time? Practical storage techniques shared
Optimal storage temperature: 0°C Relative humidity: above 95%RH Scallions, like leafy vegetables in general, are suited to storage in a low-temperature, high-humidity environment. Above freezing, the lower the storage temperature the better (around 0°C), and the relative humidity should ideally be 98-100%RH. Therefore, they can be placed in a perforated plastic bag. Trimming the root ends of scallions before bundling can avoid bringing large amounts of waste to market. If hygiene is maintained during trimming to prevent the entry of pathogenic bacteria, the difference in storage life between trimming and not trimming is small. Commercial sellers may choose
条件筛选