Detailed Explanation of Lily Storage Methods and Processing Techniques

(1) Lily Storage Methods Lily is generally stored using the cellar (pit) sand storage method, or the basket (box) indoor storage method can also be used. The specific procedure is: 1. Harvesting. When the lily plant withers and the underground bulb matures, choose a sunny day for digging. The bulbs harvested at this time have high yield, good quality and are resistant to storage. Then cut off the aboveground part and the fibrous roots and seed roots. 2. Pre-cooling. Spread the bulbs evenly in a cool and ventilated indoor area to dissipate heat for 2 D3 days. The pile height should preferably be 2 D3 fruit bulbs high. The heat dissipation time should not be too long, to prevent the scales from discoloring. 3. Fruit selection. Choose lily fruit bulbs that are round and neat in shape, fresh and white in color, with plump scales, without fibrous roots, and without loose or scattered scales and brown scales for storage; 4. Disinfection. Storage containers such as bamboo baskets and wooden boxes should first be disinfected with a 0.5% bleaching powder aqueous solution, and used after drying. The required river sand must be clean, dry and free of dirt. Wet sand must be dried in the sun and cooled before use. Cellars and storage rooms should be cleaned thoroughly, and fumigated and disinfected with 0.3% formaldehyde and potassium permanganate or vinegar liquid. 5. Storage. First spread a layer of river sand about 2 cm thick at the bottom of the cellar (pit) or basket (box), then store in the order of one layer of bulbs and one layer of river sand. Seal tightly with river sand on the top and around the sides, not allowing the lily to be exposed to the air, so as to reduce nutrient loss. Lilies in baskets (boxes) should be moved into the storage room for storage, preventing high temperature and humidity, and preventing damage by mice. 6. Inspection. After the lily is stored, frequently check the temperature inside the cellar (room), and control the storage temperature to remain between 8 D18°C. Every 15 days, fumigate once inside the cellar (room) with drugs such as potassium permanganate, and carefully disinfect and sterilize. Generally, spot-check the lily once every 20 D30 days. First turn over a small pile. If no abnormal phenomenon is found, still cover it well with sand; if problems such as mildew and rot are found, continue checking, remove and handle them promptly, and if the river sand is too wet, it should also be replaced.

(2) Lily Dry Processing Techniques 1. Scale peeling. Cut off the fibrous roots from the bulb, and peel off the scales by hand from the outside inward. You can also make a horizontal cut at the base of the bulb to separate the scales. Separate the outer scales, middle scales and center scales and hold them separately, then pour them into clean water to wash, take them out and drain for later use. If mixed together, because the scales differ in age and tenderness, it is difficult to control the scale soaking time and the quality is affected. Bulbs of different varieties also must not be mixed when peeling scales. 2. Scale soaking. Wash the iron pot clean, add clean water amounting to about 2/3 of the pot capacity, heat to boiling, then put the scales into the pot by category. The amount of scales added should preferably not expose them above the water, for ease of stirring. When soaking the scales, the heat should be even. Use an iron ladle to stir up and down 1 D2 turns, cover and bring to a boil. The boiling time is 5 D7 minutes for outer scales and about 2 D3 minutes for inner scales. Frequently observe the change in scale color. When the scale edges become soft and change from white to rice-yellow, then to white, quickly take them out, put them into clean water to cool and rinse off the mucilage, then take them out and drain. Each pot of boiling water can be used to soak scales 2 D3 times continuously. If the boiling water becomes turbid, change the water before soaking again, so as not to affect the lily color. 3. Scale drying. Spread the rinsed scales evenly and thinly on a drying mat, place in sunlight to dry for 2 days, and when the scales are 60% dry, turn them over and dry again (otherwise, the scales are easily broken by turning), until completely dry. If there is rainy weather, spread them in a ventilated indoor place, and by no means pile them up, to prevent mildew. A baking method can also be used for drying. For lily dry products requiring a longer storage period, sulfur fumigation treatment should be carried out when half-dry. 4. Packaging. After drying, the lily scales should first be graded. Those with white and intact scales, large and plump, are the top grade. Then pack them separately in food plastic film bags, and then put them into cardboard boxes or fiber bags, and place them in a cool and dry room, preventing insect damage and rodent damage.