Radish preservation technology
Black Garlic (500g in bag) Gender King,Energy Giving Food,Organic Food Wanhe Food Co., Ltd. , http://www.hbblackgarlic.com
March 27 20:52:08, 2019
The burial must first be digging about 1 meter wide, and the depth of the ditch should be between 0.6-1.5 meters (due to the different temperature, the ditch depth is different, generally it is slightly deeper below the frozen soil layer), and then the radish is coded at the bottom of the ditch. When stacking, turn the root of the radish upwards, place it one by one, put a layer on it, cover it with a thin layer of clean, moist fine soil (generally covered with a grooved soil), put a radish on it, and cover it with a layer of fine soil. Finally, it is covered with fine soil, leveled and compacted. One week after the watering, the amount of watering can be based on the nature of the soil and the soil moisture. Storage species may be. Water with clean water, do not apply sewage. If the groundwater level is high, it should not be watered or should be drained; in order to prevent heat injury or frost damage, in the initial stage, the cover soil must be thin, so that the heat of the radish in the ditch can be easily discharged; in the later period, the outside temperature is lowered, and some soil should be properly covered or Cover grass bags. The temperature in the ditch is maintained at 1 to 3°C. The radish in the cellar and the pre-storage in the cellar shall be pre-stored. When the outside temperature drops to 12°C, the radish will be entered into the cellar. There are two types of stacking hoppers in the cellar. The height of the stack is 1 to 1.5 meters. Every 10m, about 10cm ventilation tube can be set in the stack or in the crucible, leaving a certain gap between the stack and the stack or crucible to facilitate heat dissipation and ventilation. In order to prevent the radish from boring, the bottom of the kiln should be paved with -10 cm of wet fine sand, and then a layer of radish is alternated with a layer of fine sand. When the radish is in the pit for about 1 month, it can be tipped over once and replaced, and radish that cannot be stored, such as a sick wound, can be picked. According to the actual situation, it may not be overturned. During the storage, the temperature in the pit is controlled to 1-2°C and the relative humidity is 90-95%. Atmosphere, fresh air, and fresh radish can be stored until May of the following year. It can also keep radish fresh. First, the radish was allowed to dry for 1 day before storage, and then it was put into the basket, and squared in the storage room, 48 baskets per basket. The polyethylene plastic bag was sealed outside the basket and stored using the natural oxygen reduction method. Accounts for oxygen control at 2-5% and carbon dioxide below 5%. The temperature in the library is between 1 and 0.5°C. The temperature of the library should not fluctuate too much to prevent condensate from causing rot.