Shantou is a special product in southern China, and its starch content is second only to that of the powdered kudzu. Shantou has a special aroma, so pork and fried cilantro become a traditional food in people's cuisine. Enamel processed with steamed bread is also a favorite sweet dish.

The taro has a high starch content and is relatively resistant to storage and transportation. However, due to its growth in a humid environment, it is susceptible to dry rot and black rot at high temperatures. Steamed buns are also sensitive to low temperatures. Cold temperatures below 5°C can cause cold damage and loss of commodity value. The safe storage temperature is 7-10°C.

When the steamed bread is ripe, some of the leaves turn yellow and the water supply should be stopped in time. At the time of harvest, first dig out one side of the soil and then grasp the stems and leaves inwards. The harvested steamed bread has fewer mechanical injuries. After the stems and leaves are removed, the mother and child can be separated, placed in a ventilated place to dry for several days, and then stored in a cool place. It is also possible not to separate the mother and the child, let the size hold together, and store the soil together after the soil is dried.

The storage of steamed buns is also relatively simple. They can be piled up in a cool place, or they can be stacked in baskets. The best temperature range is 7-10 °C, relative humidity can not be too high, not wet, 85% is more appropriate. In such a storage environment, proper management can be stored for half a year. The outstanding problem in the management work is ventilation and ventilation can greatly reduce the occurrence of diseases.

For export, if the customer requires no mud packaging, then it must be noted that because the cleaning process is most likely to cause large and small wounds, it should be disinfected after washing. The easy way is to dip the washed buns into the disinfecting solution, dip them to dry or blow dry, then wrap them one by one in paper and place them flat in the cartons. Remember that you must not co-operate with other low-tolerance fruits and vegetables in the same warehouse.

The disinfectant for dipping can be used 200- to 300-fold bleach, 500-1000-fold detergent, or some general-purpose germicide 500-1000 times.

YT-S350

YT-S350

YT-S350

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