How Chestnut Stores High Benefits

First, the impact of storage factors. Chestnut is characterized by a fear of heat, fear of dryness, fear of water, fear of loss of weight due to improper conditions during storage and transportation, germination, insect infestation, decay (black mouth). Select storage species, generally mid- and late-maturing varieties are more resistant to storage. Such as oil chestnut, wool chestnut, etc. are more resistant to storage, but also pay attention to timely picking, chestnut pods are yellow, crickets began to crack, when the nut becomes brown tanned harvest is appropriate, according to the 1/3 of the whole fruit tree cracking when the harvest . When harvesting, long bamboo shoots are used to shake fruit trees. The freshly-frozen pods have a high temperature, high moisture content, and high respiratory intensity. They must not be heavily concentrated. They should be sweated, dissipated, and cooled before they can be collected. Second, the appropriate conditions for storage. The most suitable storage temperature is 1 °C ~ 14 °C, the minimum can not be less than -3 °C, the temperature is too high will be mildew metamorphism, the temperature is too low will cause cold damage. The storage environment is humid, but not too wet. The relative humidity is usually 90% to 95%, and the gas composition is preferably 10% carbon dioxide and 3% oxygen. Third, common pests and diseases in storage. Harmful pests of chestnuts, the common weevil, chestnut moth two, they occur once a year, are larvae foraging chestnut meat damage. The adult weevils appear from July to August. The mouthparts are perforated in the chestnuts, and the eggs are introduced into the fruit. The larvae hatched by the eggs grow inside the fruit and grow up; chestnut-eating moths Adults appear from August to September, lay eggs on chestnuts, and the larvae hatched from eggs hatch into chestnuts and feed on chestnuts to grow. The prevention and control method is mainly prevention. The specific methods are: (1) Disinfection in Qingyuan Garden. As weevil larvae live in the soil in larval form, larvae larvae in the larvae winter, their worms more knotted on the ground in the leaves or weeds. Therefore, in winter, the defoliation and weed collection in the chestnut plant are burned, deep-turned into the soil, and the old mature larvae are buried in the deep soil and the pruning of the sick and dry branches is the fundamental method for prevention and control. (b) Insecticide treatment. After harvesting, the fruit is placed in an airtight, sealed warehouse with an average thickness of about 70 centimeters and fumigated with bromothymidine. The dosage is from 40 g to 50 g per cubic metre of space, and it is smoked for 3 hours to 10 hours. Or use 1.5 grams of sulfur dioxide per cubic meter of space and steam for 20 hours. Some fruit farmers use dichlorvos, insecticide pairs, and other highly toxic pesticides to spray on chestnuts. People tend to poison when eating. This method is not desirable. Fourth, the common storage method. It is often heard from diners and fruit farmers who like to eat chestnut that chestnuts are not good to eat, so they cannot increase the storage value of chestnuts or anti-seasonal sales to meet market needs. Now several methods are recommended for reference: (1) Sand storage law. Put a layer of sorghum stalks or straw on the cool indoor floor, and then spread about 6 cm thick sand. The humidity of the sand is hand-kneaded into groups. A layer of sand chestnut, each layer 4 cm to 6 cm, with a total thickness of 50 cm to 60 cm, and then sanded 6 cm to 7 cm, and then covered with straw. Every 15 days to 20 days, the inspection is turned once. Sawdust and chaff can be used instead of sand. (b) Barbed (shell) storage method. Choose sunny picking, chestnuts should be dried, select the ball color full, full and complete, pest-free chestnut fruit, stored in a cool and ventilated room. First, lay a layer of 10cm thick river sand on a dry ground, and then pile up the chestnuts, stack them to a suitable thickness, cover them with a layer of straw, and check once a month to maintain even humidity. (c) Refrigeration method. This method is applied to places with high temperatures in the south, ie, chestnuts or bamboo rafts are used to load the chestnuts, and the rafts are filled with waterproof paper and placed in a cold room. The temperature is controlled at 1°C-3°C and the relative humidity is maintained at 91%-95. %, it is best to spray water on the outside of the sack every 4 days to 5 days in order to maintain the appropriate humidity. (d) Quick-freezing and preservation. The introduction of a quick-freezing machine and quick freezing of chestnuts after peeling is a more advanced method in places where conditions are currently available. (five) dry fried. After drying, chestnuts are dried with a dryer till cooked.

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