MySheen

Storage index and method of garlic sprouts

Published: 2024-11-09 Author: mysheen
Last Updated: 2024/11/09, 1. Storage index: 1. Temperature: -0.51℃;2. Gas: O2 concentration 2-3%;CO2 concentration 6-8%;3. Humidity: 9095%;4. Freezing point: -0.7-0.8℃;5. Gas damage value: O2<1%, CO2<12%;6. Storage period: 4-10 months. II. Storage method: storage in controlled atmosphere warehouse. III. Technical process: timely harvest (none)

1. Storage index:

1. Temperature:-0.51℃

2. Gas: O2 concentration 2mi 3% bot CO 2 concentration 6mi 8%

3. Humidity: 9095%

4. Freezing point:-0.7-0.8 ℃

5. Gas injury value: O2 < 1%, CO2 < 12%.

6. The storage period is 4ml for 10 months.

Second, storage mode: controlled atmosphere storage.

3. Technical process: timely harvest (no injury)-transport to storage place-proper classification-removal of injured, residual and diseased plants, removal of leaf sheath-bundle handle (about 1 kg each)-leak detection in fresh-keeping bags-bagging (moss tips outward)-storage on shelves (bag opening open)-pre-cooling (- 1 ℃)-anticorrosive treatment (first TBZ smoke fumigation, when the moss temperature is close to 0 ℃) Spray TBZ solution on the moss tip)-tighten the mouth of the bag (when the moss temperature reaches 0 ℃)-storage.

Precautions: garlic moss size: 300mm in length and 3mm in diameter

Fresh-keeping bag specification: 1100 mm × 600mm, loading capacity 15 kg

Anticorrosion treatment: the dosage of TBZ smoke agent is 3mur5g / cu m.

The dosage of TBZ100 doubling liquid is 500ml / 8t garlic moss.

The outgassing index of opening bag is: O2 < 1%, CO2 < 12%.

 
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