Ma storage and fresh-keeping technology of garlic moss

From the current theoretical research and practical experience of garlic moss, the combined storage and preservation technology of low temperature, air restriction and antistaling agent is relatively successful, which can make high-quality garlic moss be stored for more than 270-300 days, or even reach annual storage, with a good seedling rate of 96%. And the stored garlic moss has bright green color, crisp texture and good flavor.

1. Operation procedure

Cold storage disinfection and sterilization → selection of storage-tolerant variety → pre-harvest treatment of → collection, acquisition of → short-distance transport → heat dissipation → pre-storage processing → pre-cooling, sterilization → bagging → storage management → determine storage period → storage period → pest control → long-distance transportation

2. Disinfection and sterilization of cold storage

The new cold storage is used for the first time without disinfection and sterilization. The old cold storage, especially the cold storage of other fruits and vegetables the year before, must be sterilized before storing garlic moss. The disinfection and sterilization work should be completed half a month before storage. The specific methods are as follows:

(1) 1-2% formaldehyde solution spraying cold storage

(2) the solvent was prepared according to the ratio of formaldehyde: potassium permanganate = 5:1, and the amount of 5g/m3 was fumigated in cold storage for 24-48 hours.

(3) 1.0-2.0% bleach solution is sprayed in cold storage.

(4) add 1-2% copper sulfate to lime water in 10% to make a solution to brush the cold storage wall and dry it.

(5) 10g/m3 sulfur powder ignites fumigation cold storage for 24-48 hours.

(6) fumigate cold storage with 5% sec-butylamine according to 5ml/m3 dosage for 24-48 hours.

(7) use 0.5% bleach solution or 0.5% cupric sulfate solution to scrub the turnover frame, vegetable rack, color stripe cloth and other cold storage utensils, and set aside after exposure.

(8) spray walls, shelves and floors with 0.5% peracetic acid 0.7% aqueous solution, or fumigate with electric furnace with 20% peracetic acid 5-10ml/m3.

(9) the above methods (4) and (2) are shared, that is, fumigation after brushing the wall, the sterilization effect is better, and the garlic moss can be stored only after the smell is discharged in the cold storage after sterilization. One or two of the above methods can be selected, and it is better to choose different sterilization methods every year.

3. Select storage-tolerant varieties

At present, the provinces producing garlic fur in China are mainly Shandong, Jiangsu, Hebei, Shaanxi, Gansu, Henan, Liaoning and other provinces. According to the storage resistance, garlic fur can be divided into three types: urgent fur, stored fur and red fur.

(1) urgent moss: used for early listing, harvested in Guanzhong area from April 20 to May 5, and poor storability.

(2) Moss storage: mainly used for storage, such as Cangshan garlic moss, Acheng garlic moss, etc., harvested around May 10-May 20 in Guanzhong area, with good storability.

(3) Red moss: it has certain storability. It is harvested from June 1 to June 20 in Guanzhong area. The moss bud turns red and can be stored for about 90 days. Choose to store garlic moss (Cangshan garlic moss, Acheng garlic moss, etc.)

4. Determine the harvest time

If the garlic moss is harvested too early, the stem is tender and easy to break, the water content is high, the quality standard is not up to standard, the storability is poor, and the commerciality is not good. When harvested too late, the moss bud expands, the base is white and fibrotic, the moss stem is aging, and it loses its edible and commercial value. The mature period of garlic moss is short, and its growth changes rapidly. Generally, the harvest time is only 5 days. The harvest must highlight the word "fast". It should be harvested in time when the base of the moss stem has not yet aged and the moss bud is not fully expanded. The commonly used methods to determine the harvest time are:

(1) the harvest time should be determined by the growing period: the growing period of garlic moss in Guanzhong area of Shaanxi Province is about 275 days, (August 15-May 15), and it is appropriate to harvest around May 15.

(2) the harvest time is determined by the change of appearance: the upper part of the moss stem begins to bend, and the detachment layer is formed between the lower part of the bract and the garlic neck, which is easy to break from the detachment when bolting.

(3) Meteorological evaluation: the meteorological conditions during the harvest period were learned from the meteorological department one month before harvest, so as to provide a basis for decision-making and storage.

5. Pre-harvest treatment

Garlic moss should be sterilized in the field and kill mold before harvest. Sterilization was carried out in two stages, the first 30 days before harvest and the second 5 days before harvest. At present, the fungicides with better control effect in the field are as follows:

(1) spraying 1500 times aqueous solution of 50% Sukeling wettable powder.

(2) spraying 40% compound carbendazim suspension 800 times aqueous solution

(3) 1000 times aqueous spray of 50% puhydantoin wettable powder.

(4) spraying 70% methyl topiramate 600 times aqueous solution. Of the above four methods, one agent can be selected for each of the two sprays, or different agents can be selected respectively.

6. Collection and acquisition

1. The quality standard of garlic moss: moderate maturity, bright green color, crisp and tender texture, no aging at the base, no expansion of the bract, less white moss, no disease and mechanical damage, uniform thickness of the moss stem, the length below the bract is not less than 30cm, and the general length is 40-50cm.

2. Harvest time: it should be carried out at noon and afternoon on a sunny day, because at this time, the swelling pressure in the plant decreases, the moss is soft, the toughness is enhanced, and it is easy to be extracted, and the moss is not easy to be mechanically worn in the process of harvest and transportation. Harvest at 00:00 every day, never after rain or with dew.

3. Harvesting technology: pull the moss stem by hand to make it break and pull out from the detached layer (both bolting). The stem of garlic moss (that is, shovel garlic) shoveled with a shovel knife is cut, and the storage effect is not good, so this method can not be used.

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