Preservation of Mushrooms
1. Kinetin Preservation Method: To maintain the freshness of mushrooms, soak them in a 0.01% solution of 6-aminopurine for 10 to 15 minutes. After soaking, remove the mushrooms, let them drain, and store them in a suitable container. This method helps slow down the aging process and retains their texture and flavor.
2. Sodium Metabisulfite Treatment: Begin by rinsing fresh mushrooms with a 0.01% sodium metabisulfite solution for 3 to 5 minutes. Then, soak them in a 0.1% sodium metabisulfite solution for about 30 minutes. Afterward, drain the mushrooms thoroughly and place them in a plastic bag for storage. This technique is most effective when kept at room temperature between 10°C and 15°C, as it helps prevent discoloration and microbial growth.
Storage of Lotus Roots
1. Plastic Film Covering Method: Wrap the lotus roots with a transparent plastic film, but do not seal it completely. Check and open the cover daily to allow air circulation and prevent moisture buildup. This method helps maintain the root's freshness and prevents spoilage.
2. Soil Burial Method: Create a small pit using bricks or wood, then layer the lotus roots with soil, stacking 5 to 6 layers. Cover the pile with about 10 cm of fine soil. When handling the lotus roots, be gentle to avoid damage. If storing in a concrete warehouse, first line the bottom with wooden boards or bamboo frames and disinfect the area before starting. In open-air conditions, choose a high, shaded location. Stack the soil and roots in a sloped or pyramid shape to ensure proper drainage and airflow.
Storage and Preservation of Garlic
1. Refrigeration Method: Before storing garlic, make sure it is fully pre-cooled. Place the garlic in baskets, crates, or directly on storage shelves, maintaining a temperature around 1°C. This method significantly extends the shelf life of garlic while preserving its quality.
2. Modified Atmosphere Storage:
a. Rapid Oxygen Reduction Method: After piling the garlic, cover it with a plastic bag and pump nitrogen into the bag 3 to 4 times to reduce the oxygen level to 1–3%. Maintain this oxygen level during storage, while keeping carbon dioxide levels around 10%.
b. Natural Oxygen Reduction Method: Once the garlic is placed in a plastic bag, seal it immediately. The garlic itself will gradually consume the oxygen, reducing the partial pressure to approximately 2.4%. Monitor the oxygen levels daily and adjust as needed to keep them within the desired range.
c. Carbon Dioxide Filling Method: After placing the garlic in a sealed plastic bag, remove a small amount of air so that the oxygen and carbon dioxide levels are balanced. As oxygen decreases, use slaked lime to absorb excess carbon dioxide. Keep the oxygen content between 1–3% and carbon dioxide around 10%, with an ideal storage temperature of 14–16°C. This method creates a controlled atmosphere that slows down spoilage and maintains garlic quality.
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