a) Preservation by sand trapping. After 40-50 days of storage, it can maintain its color, aroma, taste and nutrition. Specific methods: Select light-transmitting houses, clean, with a fine river sand bottom 70cm, grab a sunny evening or cloudy day to harvest seven mature watermelon, require melon shape, no damage, no pests, each watermelon to stay three The vines were cut at the ends of the vines at a distance of 33 cm from the section, and the cuts were immediately stained with hay ash to prevent bacterial invasion. Each vine leaves a green leaf, the watermelon is discharged on the sand bed, and then covered with fine river sand, covered with watermelon 5cm thick, three pieces of melon leaves exposed outside the sand. Should pay attention to several issues: 1. Handle lightly, lightly, gently, to prevent damage to the watermelon rind when carrying the watermelon. 2. The sand bed stores only one layer of watermelon to prevent crushing. 3. Every 10 days, 50 kg of potassium dihydrogen phosphate was used to apply 50 kg of water to the foliage to keep the leaves green. 4. The surface of the sand is dry when it is white and water is sprayed to increase the humidity. 5. Sand beds were made on that day and harvested, transported, and stored on that day.
b) Ozone preservation method. Select the robust, melon-shaped, melon-shaped, disease-free spots, sixty-seven ripe watermelons, cut out the vines, and put on the melons to avoid vibrations or bumps and transport them to the storage pits. In the cellar, first disinfect, and the watermelon is stored in grades. Place it on a soft straw mat. Do not touch the ground or plastic (10750,-100.00,-0.92%) film. Cover the soft and soft straw bag to prevent dust and water from falling. Go to melon. It is better to keep it at 4°C during storage. Breathing is stronger than 5°C, and frozen below 3°C. With the change of day and night temperature changes in time to increase the thermal layer, the humidity remained at 85%. Appropriate oxygen release, regular reshipment. Ozone can be applied to seal and kill bacteria. 150Kg of watermelon needs 20g of ozone every day and night; every 12hr, once for 15min, 10g. Every 5 days wear clean gloves gently turn the melon once and find that the diseased melons were picked out in time. Storage of watermelon can not store other fruits or vegetables at the same time in the cellar.
c) Unoccupied storage. Choose a cool, ventilated, empty house and disinfect with 40% formalin 150-200 dilution. At the same time, the stalks and skins of the stored watermelon should be smeared, and then a 6% copper sulphate solution should be sprayed to prevent bacteria and other diseases from infiltrating the vascular bundles into the fruits. The ground is first covered with a layer of sterile reeds. Then the watermelon is placed in a single layer in a long position. The doors and windows of the room are closed during the day and open at night. The room temperature is maintained at 15-16°C and the relative humidity is about 80%. When the ground is dry, it can be sprayed properly. This method can be stored for 1 month and its color and quality are similar to those of freshly harvested watermelons.
d) Storage in the cellar. Choose a place with high dryness and a solid soil structure. Dig a small cellar with a small mouthful, a large mouth, and a shape resembling a gourd. The depth is about 3 meters. The bottom is a flat 1cm thick sand with 200 times the number of omethoate. Disinfect with 150-200 times the formalin solution, and then leave the melons in storage. Around the cellar, the original position of the watermelon growth was layered and placed in the middle to allow space for examination and handling. The cellar mouth stays 1 meter square and slightly higher than the ground. It is used to support shades and shades. The cellar temperature is maintained at about 15°C and the carbon dioxide concentration is between 2% and 4%. Stored in this way, fresh up to 3 months.
v) Silicone rubber (19330, 45.00, 0.23%) film container bag storage. It is a closed bag made of 0.15-0.18mm thick polyethylene plastic film. It has a certain area of ​​silicone rubber gas exchange window, and has a high selectivity for carbon dioxide, oxygen, etc., so that it can maintain the container bag. Certain oxygen and carbon dioxide concentrations, and play a role in automatic regulation. For different varieties and ripeness of watermelon, as long as the adjustment of the silicon window, you can achieve the purpose of safe storage. Saving watermelons in this way simplifies management, increases storage, and costs less.
6) Salt water preservation. Choose mature medium-sized watermelon, soaked in 15% salt water, then pick up and dry it, then seal it in a polyethylene bag, and hide it in a cellar. You can also set a wooden container in the cellar and place the watermelon in it. Inside the box. Using this method to store fresh watermelon, the skin of the watermelon is still fresh and tender as it was taken out in a year. It is sweet and delicious, and its taste is not changed. This method can also be used for preservation of grapes, cucumbers, apples, etc.
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