Storage and processing Technology of Lily

(1) the storage method of lily generally uses the cellar (pit) sand storage method, or the basket (box) indoor storage method, the specific method is: 1. Harvest. When the lily plant withered and the underground bulb matured, when the bulb was picked in sunny days, the bulb harvested had high yield, good quality and storage resistance. Then the aboveground part, whisker root and seed root were removed. 2. Pre-cooling. Put the bulb evenly in a cool and ventilated room to dissipate heat for 2 days, and the heap height should be 2 D3 fruit balls, and the heat dissipation time should not be too long to prevent the scales from discoloration. 3. Select the fruit. Select lily fruit balls with spherical round, fresh white, enlarged scales, without whisker root, without loose petal and brown petal for storage; 4. Disinfection. Bamboo baskets, wooden boxes and other storage containers should first be disinfected with 0.5% bleach solution, dried and ready for use. The required river sand should be clean, dry and free of dirt, and the wet sand should be dried and cooled before use. Cellars and storerooms should be cleaned and fumigated with 0.3% formaldehyde and potassium permanganate or vinegar. 5. Storage. Spread a layer of river sand about 2 cm thick at the bottom of the cellar (pit) or basket (box), and then store it according to the order of putting a layer of bulb and a layer of river sand. The top and all around are sealed with river sand to prevent lilies from being exposed in the air, so as to reduce nutrient loss. Lilies packed in baskets (boxes) should be moved into the storage room to prevent high temperature and humidity and rodent damage. 6. Check. The temperature in the kiln (room) of lily should be checked frequently after storage, and the storage temperature should be kept between 8 D18 ℃. Every 15 days in the cellar (room) with potassium permanganate and other drugs fumigation, serious disinfection and sterilization. Generally every 20 days 30 days spot check Baihe, first turn a small pile, if no abnormal phenomena are found, still covered with sand; if found moldy and other problems; then continue to check, timely elimination treatment, if the river sand is too wet should also be changed.

(2) dry processing technology of lily. 1. Peeling. Cut off the fibrous root of the bulb and peel off the scales from the outside to the inside with your hands. You can also cut a knife across the base of the bulb to separate the scales. Pack separately according to the outer scale, medium scale and chip, then wash them in clean water, remove and drain. If mixed together, because the scales are old and tender, it is difficult to grasp the bubble time and affect the quality. Different varieties of bulbs should not be confused when peeling. 2. Bubble tablets. Wash the iron pot, add water that accounts for about 2 / 3 of the pot capacity, heat and bring to a boil, then classify the scales into the pot, put the number of scales in order not to show the surface of the water, easy to turn. When soaking slices, the fire should be uniform, turn 1 D2 turn up and down with an iron spoon, cover and bring to a boil. The boiling time was 5 D7 minutes for the outer scale and 2 D3 minutes for the inner scale. Frequently watch the changes in the color of the scales. when the edges of the scales are soft, from white to beige, and then to white, pick them up quickly, cool them in clean water and rinse to remove mucus, remove and drain. Each pot of boiling water can be soaked continuously for 2 D3 times. If the boiling water is turbid, it should be changed and soaked again so as not to affect the lily color. 3. Print the film. The rinsed scales are evenly spread out on the mat, dry in the sun for 2 days, and then turn over when the scales are 60% dry (otherwise, the scales are easy to turn and rot) until they are completely dry. In case of cloudy and rainy days, should be spread out in the indoor ventilation place, do not accumulate, in order to prevent mildew, can also be dried by baking method. Dried lilies with a long shelf life should be fumigated when they are semi-dry. 4. Packing. The dried lily slices are graded first, and the scales are white and complete, large and thick as the top grade. Then separately packed with food plastic bags, and then packed into cartons or fiber bags, placed in a cool and dry room, anti-moth, anti-rodent.