Organic 500Grains/50G Goji Berry from Qixiang Company is full of nutritions. In Chineses, we use it to make tea, cook, make soup. Especialy adult loves dried goji berris very much, because they think it can give them more energy and make them healthier. Dried Goji Berry is so useful in daily life if you have much work to do and feel tired everyday. And dried goji berry is also a traditonal Chinese herb, the medicine value of goji has a long history.
From wild to cultivate then to the processed products, goji berry has undergone thousands of years. Now, goji berry is already a well-known and propitious treasure, a best traditional medicine material which can improve health, cure illness and prolong our life, and a typical plant for world`s Goji industry to carry out the comprehensive research and development.
Appearance
1) Color: Red or deep red oval dried berry
Model Number
Second grade: 500grains /50gram, according to GBT18672-2014
Country of Origin
ZHONGNING, NINGXIA, CHINA
5kg in aseptic bag, and two bags per paper carton
Storage
Normal temperature for 12 months.
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(1) Vulnerable diseases: sweet potato skin is thin, tender, high moisture content (65% -75%), more sugar, easy to bruise, susceptible to bacteria and rot. The most common diseases in storage are black spot and soft rot.
(2) afraid of heat and cold: sweet potato roots are very sensitive to temperature, both afraid of heat and cold. If it is more than 15°C for a long time, it will germinate easily, and it will have vigorous breathing, nutrient consumption, and disease resistance. If the temperature is too long at 9°C, it will be prone to physiological freezing injury. The water-soluble soft pectin will become insoluble hard pectin and harden when cooking. After being frozen, the normal metabolism is disturbed, the resistance to disease is weakened, and the pathogenic bacteria of low temperature take advantage of them, and they rapidly rot when the temperature rises.
(3) Fear of fear of humidity: When the humidity is lower than 80%, it begins to lose water, and the phenomenon of shrinkage and depression occurs, and the ability to resist disease is greatly reduced. If the storage pit is excessively moist (humidity is saturated), the pitting water will fall on the potato block, causing the bacteria to multiply and rot.
(4) Fear of boring: If you do not ventilate for a long time after entering the pit, carbon dioxide gradually increases, and it is easy to make the potato block boring, tissue anesthetic poisoning, disease resistance weakened, causing rot.
2, sweet potato storage methods. According to the above characteristics, in the storage of sweet potatoes, the cellar temperature should be kept at 10-14°C, and the relative humidity should be maintained at 80%-90%, so that the clear skin of the sweet potato skin does not appear, and proper ventilation is provided. The specific method is:
(1) Prepare the potato cellar: Before the sweet potato is introduced into the cellar, the potato cellar is cleaned and disinfected and fumigated with sulphur and formalin.
(2) timely harvest: timely harvest is an important measure for the storage of sweet potatoes, too early and late are not conducive to storage. Generally harvested from frosty to frosty periods. Harvesting should be done on a sunny day. Do not damage the potato.
(3) Into the pit: When entering the pits, the quality of sweet potatoes should be strictly selected, and disease-free and non-injurious potato should be selected, and care should be taken with care.
(4) Management after entering the pit:
Pre-management: From the entrance to the closed cellar, during the period of this period, the tubers have vigorous breathing, the conversion of starch to sugar is significant, the cellar temperature increases rapidly, the moisture is also high, and the bacteria reproduce more quickly, characterized by black spot. Ventilation and heat dissipation should be the main factors during this period, and the cellar temperature should be controlled below 15°C.
Mid-term management: In the winter and winter season, the physical activity of the potato block weakened, the breathing slowed down, and the temperature and humidity of the cellar slowed down. As the temperature drops, the temperature in the pit decreases accordingly. At this time, the cellar shall be sealed in time to keep the cellar temperature within the safety range of 10-14°C.
Late management: After the beginning of spring, with the gradual rise in temperature, the physiological activity of the tuber began to increase. This period should be appropriate cellar ventilation, cooling and humidity, in order to prevent germination or rot.
2) Taste & Odor: Dried Goji Berry taste, no peculiar smell
Package
The storage characteristics and technology of sweet potato
1, the storage characteristics of sweet potatoes.