Chestnut harvesting and storage technology
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First, timely harvest
1. During the harvest period, the earliest cooked varieties of chestnut in China matured in late August, and the most mature varieties matured in late October. Most varieties mature in the middle to late September. Harvesting should be carried out after the chestnuts have fully matured. At this time, the chestnuts are brightly colored with low fruit content, high content of various nutrients, good quality, and resistance to storage and transportation.
2, timely harvest chestnut chestnuts from green to yellow and automatically cracking, nuts are brown, 1/3 of the whole tree when the fruit cracking, not too early. It is best to harvest after a few sunny days in a row to avoid rain, otherwise it is easy to cause decay.
Second, the processing before storage
1, sweating heat Just harvested chestnut fruit temperature, moisture, breathing intensity, can not be a large number of concentrated accumulation, or easily lead to heat decay. The cones should be stacked in a high-pitched, cool and ventilated place with a stack height of no more than 1 meter. In order to prevent fever, do not compact the cones or direct sunlight. Weeds and other objects can be placed on top to cool and moisturize. After about 10 days of storage, the chestnuts in the chestnut pods were taken out and the fruit and pests were removed. After 2-3 days in the shade, they were stored and transported.
2, fumigation insecticide will be chestnut bagged into the room, with every 50 square meters with 1.5-2 kg carbon disulfide fumigation insecticide. Pour carbon disulfide into a shallow surface area dish and place it on top of the chestnut bag. Disperse the vaporized carbon disulfide gas into every corner. Strictly close the doors and windows, and seal the gap between the doors and windows with paper. Kill the pests within 1-2 days.
3, to prevent germination with longer than 100ppm, 1000ppm Qingshui, naphthalene acetate 1000ppm fruit soaked, can inhibit the sprouting of chestnut.
Third, chestnut storage technology
1. Put a layer of rice straw or sorghum stalks on the shady interior floor, and then spread 7cm thick sand. The temperature of the sand is not suitable for hand-kneading. Then add the chestnuts and wet sand layer by layer. One layer of chestnuts is a layer of sand. The ratio is approximately one chestnut in two wet sands. The thickness of the sand trap is about 80 cm, covered with straw. Where there is no wet sand, you can use hoe or sawdust instead of wet sand, but pay attention to temperature and humidity.
2. When the temperature is high after the cold storage and transportation of chestnuts are harvested, the base can be stored in a cold room, and then the temperature can be lowered and then transported to various places. When placed in a cold room, chestnuts should be packed in wet sacks, with a temperature of 0-2°C, a relative humidity of about 90%, and a certain amount of ventilation, leading to moist cold winds.
Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods. MSG is used in the food industry as a Flavor Enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.
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