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Detailed Explanation of Key Points on Lily Storage and Processing Techniques

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I. Storage. Freshly harvested lilies have a high moisture content and vigorous respiration; if not stored properly, they are prone to mold, which affects their medicinal efficacy and value. If lilies are stored with fine sand, they can be kept both fresh and of good quality. 1. Raw material handling before storage: Freshly harvested lilies should be placed in a shaded area, avoiding direct sunlight, to prevent the outer scales from discoloring and losing water. After digging out the lily bulbs, soil, stems and fibrous roots should be removed promptly, then complete lily bulbs that are white in color, large, fresh and free of disease spots should be selected and stored by grade. 2. Key operating points of the sand storage method: (1) In a cool room or basement, build a pool or pit of appropriate size with bricks according to the quantity of lilies to be stored. (2) First evenly spread fine sand 6-8 cm thick on the bottom of the pool or pit, then arrange the fresh lily bulbs on the sand, then cover with sand 3-4 cm thick, then arrange another layer of lily bulbs on the sand layer, and repeat this stacking in turn, with a stacking thickness of about 1 m being suitable. The sand covering the lilies should be slightly dry, so as to avoid rooting and moldy rot of the lilies caused by excessive humidity. (3) Cover the surroundings and top of the lilies with soil (or sand, rice straw) 20-30 cm thick; note that it must not be too thin, otherwise the lily bulbs are likely to dehydrate and lose freshness. (4) The storage temperature within the pile should preferably be 6-11°C; during storage, inspections should be carried out frequently to prevent the lilies in the pile from heating up and becoming moldy and rotten. If heating occurs, they should be re-stacked and stored according to the above method.

I. Storage. Freshly harvested lilies have a high moisture content and vigorous respiration; if not stored properly, they are prone to mold, which affects their medicinal efficacy and value. If lilies are stored with fine sand, they can be kept both fresh and of good quality.

1. Raw material handling before storage: Freshly harvested lilies should be placed in a shaded area, avoiding direct sunlight, to prevent the outer scales from discoloring and losing water. After digging out the lily bulbs, soil, stems and fibrous roots should be removed promptly, then complete lily bulbs that are white in color, large, fresh and free of disease spots should be selected and stored by grade.

2. Key operating points of the sand storage method: (1) In a cool room or basement, build a pool or pit of appropriate size with bricks according to the quantity of lilies to be stored. (2) First evenly spread fine sand 6-8 cm thick on the bottom of the pool or pit, then arrange the fresh lily bulbs on the sand, then cover with sand 3-4 cm thick, then arrange another layer of lily bulbs on the sand layer, and repeat this stacking in turn, with a stacking thickness of about 1 m being suitable. The sand covering the lilies should be slightly dry, so as to avoid rooting and moldy rot of the lilies caused by excessive humidity. (3) Cover the surroundings and top of the lilies with soil (or sand, rice straw) 20-30 cm thick; note that it must not be too thin, otherwise the lily bulbs are likely to dehydrate and lose freshness. (4) The storage temperature within the pile should preferably be 6-11°C; during storage, inspections should be carried out frequently to prevent the lilies in the pile from heating up and becoming moldy and rotten. If heating occurs, they should be re-stacked and stored according to the above method.

II. Processing. If lilies are not to be used fresh, they can be processed into dried slices@#@136@#@. The method is as follows:

1. Scale separation: Fresh scales can be separated by hand, or a horizontal cut can be made at the base of the bulb to separate the scales. When separating scales, because varieties differ, the texture of the scales also differs; therefore, different varieties should not be mixed during separation, and for the same variety, the scales should also be placed separately according to their position of attachment, namely outer scales, middle scales and inner scales, and then washed and drained.

2. Scale blanching: Bring water to a boil, place the pretreated scales into the pot by category, putting an appropriate amount of scales into each pot to facilitate stirring, with the water just covering the scales. During blanching, the heat should be even; the blanching time for each pot is 5-10 minutes (counted from when the water returns to a boil after the scales are put into the pot). When the edges of the scales become soft and slight cracks appear on the back side, remove them quickly, place them in clean water to rinse, wash off the mucilage, and then remove and drain. Generally, the same pot of water can be used to blanch scales 2-3 times in succession; if the water becomes cloudy, change the water, otherwise it will affect the color of the scales and reduce quality.

3. Sun-drying the scales: After blanching and rinsing, the scales must not be piled up; they should be spread out to dry promptly. When the scales are 60% dry, turn them over once for drying, until completely dry. If turned too early, the scales are easily broken and the quality is poor. If cloudy weather occurs, the scales should be spread out in a ventilated place indoors, and piling up must be avoided to prevent mold; a baking method may also be used for drying.

4. Packaging: Grade the dried lily slices; those with white, complete scales that are large and thick are top grade and suitable for export. Then package them by grade in food-grade plastic film bags, 500 grams per bag, put them into cardboard boxes or fiber bags, and store them in a dry, ventilated room to prevent moisture and mold, and to prevent insect damage and rodent bites, or package them according to the contract when exporting.

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