Preserving mushrooms, lotus roots, and garlic requires specific techniques to maintain freshness and quality. Here are some effective methods for each:
**Mushroom Preservation**
1. **Kinetin Method**: Soak fresh mushrooms in a 0.01% solution of 6-aminopurine for 10 to 15 minutes. Afterward, remove them and allow excess liquid to drain before storing them in a suitable container. This method helps slow down the aging process and keeps the mushrooms firm.
2. **Sodium Metabisulfite Treatment**: First rinse the mushrooms in a 0.01% sodium metabisulfite solution for 3 to 5 minutes, then soak them in a 0.1% solution for about 30 minutes. Drain thoroughly and store in a plastic bag. This technique is most effective when kept at room temperature between 10°C and 15°C, as it helps prevent discoloration and microbial growth.
**Lotus Root Storage**
1. **Plastic Film Covering**: Use a transparent plastic film to cover the lotus roots, but do not seal it completely. Check the film daily to ensure proper air circulation and moisture control, which helps maintain the texture and flavor of the roots.
2. **Soil Burial Method**: Create a pit using bricks or wood, and layer the lotus roots with soil, stacking 5 to 6 layers. Cover with about 10 cm of fine soil. When burying in a concrete warehouse, place a wooden board or bamboo frame at the bottom first, and disinfect the area before starting. In open areas, choose a high and shaded location, and pile the roots in sloped or pyramid-shaped mounds to promote drainage and airflow.
**Garlic Storage and Preservation**
1. **Refrigeration**: After fully precooling the garlic, place it in baskets or crates, or stack it directly on storage shelves. Maintain a temperature around 1°C to extend its shelf life and prevent sprouting.
2. **Modified Atmosphere Methods**:
- **Rapid Oxygen Reduction**: Stack the garlic and seal it in a plastic bag. Pump nitrogen into the bag 3 to 4 times to reduce oxygen levels to 1–3%. Keep the oxygen level at 3% and carbon dioxide at around 10% during storage.
- **Natural Oxygen Reduction**: Seal the garlic in a plastic bag immediately after piling. The garlic will naturally consume oxygen, reducing the partial pressure to about 2.4%. Monitor daily to ensure it stays within the desired range.
- **Carbon Dioxide Filling**: Seal the garlic in a plastic bag, then remove a small amount of air so that oxygen and carbon dioxide levels are balanced. As oxygen decreases, use slaked lime to absorb excess carbon dioxide. Maintain oxygen levels between 1–3% and carbon dioxide at 10%, with a storage temperature of 14–16°C.
These methods can be adapted based on available resources and storage conditions, ensuring that your produce remains fresh and flavorful for longer periods.
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