Chinese Cabbage Storage and Preservation Practical Technology

Chinese cabbage can be cultivated in various parts of the country. It is not only the main vegetable on the market in the winter and spring of the northern region, but also can adjust some demands of the southern market. There are many varieties of Chinese cabbage, and the medium-late-maturing varieties of the Mussel type are generally selected for storage.

1, storage characteristics

Cabbage likes cool and moist storage environment. The freezing point temperature of the heart leaf is -1.2, but the outer leaf begins to freeze at -0.6°C, and freeze damage occurs in the long term below -0.6°C. Therefore, the most suitable storage conditions are: temperature 0 °C, relative humidity above 95%.

Long-term storage, the loss of Chinese cabbage can reach 30% - 50%. The main reason is to take off, followed by rot and natural weightlessness. The cause of disengagement is closely related to the ethylene content in the storage environment. When the ethylene content exceeds 2.3x10 (top right -7), it can cause stripping. The higher the temperature in the storage environment, or the heavier the mechanical injury to the vegetable body, the more ethylene is released. In addition, as the respiratory intensity of the plant grows, it accelerates detachment and aging, which increases losses. If we can do our best to handle lightly, and strictly control the storage environment, we can reduce the release and accumulation of ethylene and reduce unnecessary losses.

2. Harvesting requirements


Before the Chinese cabbage is stored, if the water content is too high and the tissue is too brittle, it will easily cause mechanical injury and cause diseases. Therefore, watering should be stopped 10 days before harvest (days). In order to prevent the invasion of pests and diseases, the type and timing of the last spraying should be determined according to the length of the pesticide residue so that the residual amount can be minimized at the time of harvesting.

Timely harvest is the basis for good storage. Early harvesting, due to high outside temperatures, Lai Ke easily get rid of heat due to heat; harvest too late, the vegetables are easily frozen in the field. The so-called timely, should be based on local and current climate conditions, generally in the northeast region, before and after the frost is appropriate; in North China before and after the beginning of winter. The supply of preserved Chinese cabbage should be based on the maturity of 80% of the trees.

3, pre-storage measures


After harvesting, the Chinese cabbage must first be air-dried in the field, and it is advisable that the outer leaves of the cabbages hang down without breaking. This will not only reduce the mechanical damage during storage and transportation, but also enhance its cold resistance. After drying, select 7-80% of the heart of the vegetable tree for renovation, remove the yellow gang, rotten leaves, tear off the leaves of the outer leaves and "over-leaf" (leaf longer than the leaf ball), clear the dishes with pests and diseases .

After drying and refurbishing, if the outside temperature is still high, store the tree to be stored neatly in the shade at the vicinity of the storage facility, and pay attention to the daytime heat protection and night frost protection work. Only when the outside temperature drops to 1- 2°C can it be stored.

4, storage methods

According to the actual situation of each place, different methods such as heaping, trenching, cellaring or cold storage can be selected. Through storage and preservation, it can meet the requirements of a quarter of production and cultivation and a long-term on-demand supply market.

4.1 Accumulation. It is suitable for the accumulation in the southern part of North China and the middle and lower reaches of the Yangtze River. In this method, the Chinese cabbage is piled into two rows obliquely on the ground or in the shed. The bottom two rows are about 1m apart. When stacking upwards, they must shrink in layers to the middle, and finally use a dish to combine the two lines together. Spiked. Its height is 1.2--1.5m. The gap left in the middle facilitates ventilation and cooling. When stacked, each layer of the tree can also be forked by a few thin rods to support the dish. The outside of the dish should be covered with drapes or mats, and grass pieces should be placed at both ends. Adjust the temperature and humidity of the interior of the dish by opening and closing the grass pieces at both ends. During the accumulation, when the outside temperature decreases, cold-proof facilities shall be stamped in time; when the temperature rises, the top-level vegetable tree can be opened at night to facilitate ventilation and heat dissipation. In the southern part of North China, the short-term accumulation method can be used during the early winter period to supply the demand for winter and early spring markets. The dumping method must be used to dump the vegetables. Generally every 3 - 4 days (days) will be reversed 1 time. This method is characterized by simplicity and ease of use, but it is labor-intensive and costly and is suitable for short-term storage.

4.2 Gully. Gully, also known as buried, is a simple and easy way to store. Attention should be paid to the following points: Buried trenches should be dug beforehand, fully air dried and allowed to dry. The refurbished vegetables are placed upright in the buried ditch, and each layer is partitioned with hay or vegetables. After storage, graded soil insulation is adopted as the outside temperature decreases; the thickness of each soil should be In order to prevent the cover soil from freezing, the storage should be completed after the temperature rises in early spring.

4.3 Cellar. Cellar is a more economical way of storage. Widely used in northern China. The vegetable cellar can be divided into two types, a cellar cellar and a ventilated storage cellar. The cellar is generally 20--50m long, 2.5--3.0m wide, and 2m high; a vent is left every 2 - 3m and can be erected annually. Ventilation storage is a permanent construction. The volume of each cellar is slightly larger than that of the cellar. Because there is a heat insulation layer in the ventilation pit and an ideal ventilation system, it is suitable for the centralized production of Chinese cabbage. In due course, the dried and refurbished vegetables are brought into the cellar, and the bars are 1.5m high and 1--2 wide. Keep a certain distance between the dishes for ventilation and operation. Managers can ventilate the air by opening and closing the sunroof or stomata. Fans can also be added to use forced ventilation to remove excessive respiratory heat and endogenous ethylene. During the storage period, the vegetables should be frequently turned over and the yellow gang, rotten leaves or sick trees should be removed in time.

Cabbage can be roughly divided into three different periods and should be controlled separately. 1 early period: from storage to heavy snow or winter solstice, that is 11-December. At this time the outside temperature and the temperature inside the pit are relatively high, the metabolism of the trees is relatively strong, should be through a lot of ventilation and ground vegetables and other measures to cool the heat. 2 mid-term: from the winter solstice to the beginning of spring, that is, late December - early February next year. The temperature in this period is the lowest, and the respiration intensity of the vegetable trees in the cellar is also weakened. The anti-freezing work should be done by closing ventilation holes or appropriately controlling the ventilation volume. Each time the vegetables are separated, they can be extended accordingly. 3 Late: After the spring, that is, after mid-February, outside temperatures gradually warmed. With the gradual ageing of vegetable trees, their heat-resistance and disease-resistance capabilities have also gradually weakened, and management work should be based on prevention of heat and corrosion. The cellar should maintain moderate low temperature and high humidity. If properly controlled, they can generally be stored until the third and fourth months of the next year.

4.4 Cold storage. The use of cold storage can more effectively control the storage environment, but it also increases storage costs. In order to increase the use efficiency, cold storage requires more baskets and palletizing methods. The storage should be carried out in batches so as to avoid a sudden increase in the temperature of the storage and affect the storage quality. Spaces should be reserved between the baskets and baskets for easy viewing. The dishes should be poured once every 20 days (days). This method regulates the temperature of the warehouse through the mechanical transport of cold air. It can be stored for a long period of time and will be listed in succession until May and June of the second year. Its advantages are good storage and easy operation.

4.5 Forced ventilation removed ethylene storage. The law is implemented by adding a forced ventilation system to the storage facilities such as common semi-underground cellars. The ventilation system consists of fans, ducts, duct outlets, raised floors, and air outlets. The vegetables stored in the store should be cross-coded into a “well” shape, and each vegetable can be ventilated; when laying out, the gaps in all places must be uniform, which constitutes the state of pressure in the entire pit. After the fan is turned on, the air enters the air duct and the uniform air space and is evenly distributed under the raised floor. Then, through the gap between each dish placed on the raised floor, respiratory heat and turbid gas such as ethylene are passed through. Vent outlet outside the pit. It is characterized by the fact that only the fan can be started to regulate and manage, thereby eliminating the heavy and time-consuming task of dumping vegetables. When the outside temperature is higher than 0°C, the cold source can enter the pit to cool down through forced ventilation; when the outside temperature falls below 0°C, it can be used as a heat source to accumulate heat in the pit. Although the humidity is reduced when the machine is turned on, the relative humidity between the dishes can be restored to about 95% after the machine is shut down for 1- 2 h (hours). When the external minimum temperature continues to rise above 0°C, storage should be completed in time and a single-time cellaring should be performed. The Chinese cabbage stored in this method is of good quality and has low rot and loss rate. This method can be used in the northern region before and after the Spring Festival.

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