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Cangshan Garlic Storage Technology
Cangshan Garlic has high nutritional value, is resistant to storage and transportation, and is deeply loved by consumers. However, because the best harvest time of Cangshan Garlic is only 1 - 2d, the large amount of the market is listed and it brings certain difficulties to transportation and sales. In order to solve this problem, Cangshan County has built more than 300 constant-temperature stores with storage and storage of garlic sprouts, with a storage capacity of more than 200 million kg, which has prolonged the supply period of garlic sprouts, and can be stored until the New Year's Day and around the Spring Festival, raising the number of garlic sprouts. The added value has increased local income. First, the principle of storage preservation Garlic is still living after harvest, continue to breathe metabolism, consumption of nutrients in the body, evaporation of water to release heat, followed by aging, corruption. Generally harvested garlic pods will lose their commodity value after being stored for 7 days under normal temperature (25--30°C) and normal atmospheric conditions (oxygen: 21%, carbon dioxide: 0.03%). A large number of studies have shown that the respiratory metabolism of garlic sprouts is slowed down with the decrease of temperature, and low concentration of oxygen and high concentration of carbon dioxide can also greatly reduce respiratory intensity and nutrient consumption. This is the principle of using low-temperature air-entraining fresh-keeping bags to store fresh garlic sprouts. Second, the key technologies for storage and preservation Garlic pods should be stored from the beginning of harvest and acquisition of Garlic, after entering the warehouse from the temperature, humidity, gas composition, anti-mildew change in four aspects of control and management. 1. Timely harvesting, timely storage of cold preloaded bags. Cangshan Garlic harvest time is about 5 days. In order to ensure the quality of storage, it should be harvested at the best harvesting period. The morphological criteria for the best harvesting period are: white hair, drumsticks, yellow parts near the sheath, whole garlic sprouts. Large scale hook shape. After the purchase, choose the garlic pestle with uniform thickness, no pests, no peeling and scratches, pay attention to the sun and rain, transport it to the pre-cooling room as soon as possible, and remove the clover and trousers, straighten out the purlins, and then use plastic ropes. Press about 1kg in the armpit 3 - 5cm at the bar, the elastic should be moderate, it is best completed in 36h bagging shelves program. 2. Balanced control of temperature and humidity. When the temperature of storage environment reaches the freezing point of garlic sprouts, the best preservation effect is what we call the storage of ice temperature. The freezing point temperature of garlic sprouts is -0.8--0°C (slightly different due to its solid content). In practice, garlic sprouts will not freeze when the temperature is higher than -1°C. Based on many years of experience, it is recommended that the temperature index of garlic sprouts is -1--0°C. In this range, the maximum temperature control index should be reduced as much as possible. Reduce the temperature difference, so that the temperature of the library is always in a stable state. It is required that the vertical temperature difference in the reservoir and the temperature difference in the surface be controlled within 1°C. If the temperature difference in the reservoir exceeds 1°C, the cause must be found and adjusted. It can be solved by equalizing the temperature of the normally open fan. At present, the main problem of library temperature management is that the library temperature index is set too high or too low. For example, the low limit indicator reaches -0.5°C and the upper limit temperature is higher than 0°C. The humidity in the warehouse is controlled between 80% and -90%. If the humidity is insufficient, it is necessary to moisturize. The main measures include spreading water on the ground, hanging wet curtains or dampening sawdust, etc. At the same time, the high humidity is also conducive to stable storage temperature. In the management, it is not necessary to correct the humidity in the warehouse. If the humidity in the warehouse is lower than 80%, the relative humidity inside and outside the bag is too large, which can easily cause excessive water loss in the upper layers of the bag and in the silicon window. Once the humidity is not enough, garlic sprouts show up in 1- 2 months. In addition, if the warehouse temperature fluctuations or pre-cooling garlic sprouts is not good, will cause condensation inside the bag, such as condensation, as soon as possible to relieve the mouth, gas and dry. 3. Accurately adjust the gas composition. High-stability oxygen and carbon dioxide concentration measuring instruments are selected, and the oxygen and carbon dioxide concentrations in the bag are checked regularly to match the low temperature conditions, resulting in a small environment for air-conditioned storage in the bag. The storage bags currently in use are polyethylene (better than PVC) ordinary permeable bags (used for long-term storage) and polyvinyl chloride permeable silicon window bags (used for short-term storage such as "National Day"). Ordinary bag air conditioning index: oxygen is 1% - 3%; carbon dioxide is 9% - 13%, of which carbon dioxide is a high limit indicator, oxygen is a low limit indicator. If only one of the two indicators is up to standard, it should be manually opened and closed. At present, the general bagged volume is relatively large. Considering that the time for the formation of the gastling effect is short, garlic sprouts have low oxygen and high carbon dioxide for a long time, and the carbon dioxide gas adjustment index should be on the high end of the range value (13%). The oxygen index should be on the low side (1%). If the oxygen concentration is high or if the concentration of carbon dioxide rises very slowly, it may be that the bag is damaged or the bag is not tight. It should be investigated as soon as possible. The air conditioning index of the silicone window bag is 3%--5%; carbon dioxide is 5%--8%. From the perspective of the effectiveness of the modified atmosphere, the carbon dioxide concentration is not less than 5%, and the oxygen concentration is not higher than 5%, which will not have a big impact on storage. However, if the silicon window bag generally has carbon dioxide greater than 8%, the oxygen concentration Less than 3% should take adjustment measures. Since the atmosphere composition of the silicon window bag is often limited by the air condition in the warehouse, the consumption of oxygen can be supplemented by increasing the number of ventilation changes in the warehouse, so that the oxygen concentration in the bag will increase and the carbon dioxide concentration will decrease. 4. Anti-mildew treatment. During the storage period of Garlic Sprouts, the humidity in the warehouse and bag is large, which provides good conditions for breeding and breeding of molds. Therefore, in order to prevent moldy rot of Garlic Sprouts, it must be pre-cooled in Garlic Scorpion and used before the bagging process. Fumigation treatment. The specific method: first close the warehouse, according to the warehouse volume of 7--9g per cubic meter of medicine until the garlic precooled to -0.8 °C, the aerosol agent is evenly placed in the middle of the library, stacked piles, and then close Fans are ignited from the inside to the outside by a dark fire, and the warehouse is sealed for more than 4 hours. Then the fan is turned on and the garlic pods are bagged and put into normal management.