Harvesting and storage of lilies

1. Storage characteristics

Lily, also known as night lily, Zhongpeng flower, etc., is a perennial vegetable of Liliaceae, originating from the temperate regions of eastern Asia. China has a long history of planting lilies, among which Lanzhou in Gansu, Yixing in Jiangsu and Shaoyang in Hunan are all famous producing areas of lilies. Lily bulbs are composed of many fleshy scales, which are thick, nutritious and delicious, which can stimulate appetite, help digestion, clear heat and moisturize the lungs and relieve cough, so they are famous at home and abroad, and are exported to Japan, Malaysia, Singapore, Europe and the United States and other countries. The lily is easy to turn red and dry when the sun scales are blown by the wind after harvest.

two。 Harvest

Generally in autumn and winter lily stems withered after a period of low temperature before and after the Beginning of Winter harvest. When harvesting, dig hole by hole sequentially, and the newly dug bulbs should not be blown in the sun to prevent discoloration or loss of water.

3. Precooling

After the lily is harvested, the fruit balls are spread evenly on the ground to spread out the heat in the field and lower the temperature of the product. When spreading out, the height of the stack layer should be 2mur3 fruit balls to avoid heat in the middle. Pay attention to the drying time should be too long to prevent the discoloration of scales.

4. Fruit selection

The fruit of lily should be selected in time after pre-cooling, and the fruit ball used for storage should be white, large, fresh, round, enlarged scale, no root beard, no loose petal and no brown coke lobe. Handle gently in the course of operation to avoid damaging the fruit ball.

5. Disinfection

Storage containers should be disinfected with 0.5% bleach solution in advance and used after drying. The storeroom should also be fumigated with formalin and potassium permanganate for 24 hours a few days before storage.

6. Storage

(1) stratified storage method

Using yellow sand that has been exposed, dried and screened as a stratified material, spread a layer of about 20 cm of sand at the bottom of the basket or box, then put it in the order of a layer of lily sand, and the top is capped with sand to keep the fruit balls from being exposed to the air. After storage, lilies are sampled every 20 seconds and 30 days. Check a small pile first. If there is something wrong with the product, continue to check it. If the product is in good condition, cover it with sand. If the yellow sand is too wet, replace it in time. Keep the low temperature below 6 degrees Celsius during storage, which can be stored until March of the following year.

(2) Silicon window film bag storage method

The lily is sealed and packaged with 0.03mi 0.04mm thick silicon window film, each bag is 4mi 5kg, and then put into the basket or on the storage rack. During storage, the storage temperature is controlled at 5mi 6C, and the relative humidity is maintained at 90% Mel 95%. By using this method, the lily has the advantages of long preservation time, small weight loss, good appearance and quality.