Fresh-keeping techniques for cauliflower
Native to the Mediterranean coast. Cauliflower is also known as cauliflower or cauliflower. Delayed harvesting period or inappropriate post-harvest storage environment such as high temperature, low temperature, cauliflower and broccoli are cruciferous cabbage vegetables. Cauliflower may cause pine balls and flower balls to become brown and deteriorate quality during storage. Broccoli also known as broccoli, broccoli or broccoli, because of its edible part is a young pedicel and bud, post-harvest at room temperature buds easily open and yellow, more difficult to keep fresh than cauliflower.
First, harvest and post-harvest treatment: cauliflower for storage should be harvested in the flower bulb stems before the loose branches, with light color, tight tissue, medium-sized varieties of late maturity best storage. The harvest time should be selected in the morning with sunny weather and dry soil. At the time of harvesting, 2-3 rounds of outer leaves are generally reserved to protect the internal curd. Cauliflower black spot disease is the main disease during storage. It initially decolorizes the flower buds and then turns brown. In order to control the occurrence of diseases, it can be sprayed with proploine 2000-1250 times before harvesting, and can also be sprayed in. Pre-storage treatment with 100 mg/kg calcium hypochlorite will help reduce mildew during storage.
Don't water the broccoli for 2 days before harvesting, spray 10-20 mg/kg BA before harvesting, or use preservatives (20 mg/kg BA+0.2% sodium benzoate) after harvesting, but The floating water is allowed to dry before it is stored in storage.
Pre-cooling: Cauliflower and broccoli should be placed in the pre-cooling room immediately after picking, dressing and preservation. In particular, broccoli, the most critical measure to prevent discoloration, ageing, and prolong the shelf life is to harvest at low temperatures as soon as possible. After being placed at 20-25°C for 1-2 days at room temperature, flower buds will lose green and turn yellow. It is best to fall to 1-2°C within 3-6 hours. By rapid precooling at -17°C, the temperature of the vegetables can be reduced to the required low temperature within 5 hours.
Third, packaging: flowers will be in the basket with the stems down, broccoli and broccoli in the packaging. The top product is lower than the basket edge. In order to reduce the concentration of transpiration water droplets falling on the flower ball to cause mildew, the ball can also be put down. It is forbidden to use bamboo baskets or wicker baskets for shipping. If conditions permit, they can be loaded directly with polystyrene foam boxes, and they can be put into storage immediately after they are packed. In order to extend the shelf life, 0.015-0.03 mm thick polyethylene film single flower balls can be used. If necessary, two small holes can be made in the bag, which can play a good spontaneous atmosphere. Sealed with a polyethylene bag, plus silicone window or silicone window packaging, storage better.
Fourth, storage and transportation: Humidity is 90%-95% so it is best to use a mechanical refrigerator storage. For moisturizing, the storage temperature requirement is 0-1°C. The interior of the stacking product was covered with a plastic film on the inside of the product that had not been packaged, and natural slits were left on the edge of the film. Transportation requires the use of refrigerated trucks, the temperature should not be higher than 4.5 °C, otherwise small buds will soon be yellow, for the conditions of storage and transportation without refrigeration equipment can be promptly after the harvest in the box to add ice to cool, add ice to the box 1/3-2/5 of the total and arrive at the destination as soon as possible.
Storage and management should pay attention to timely ventilation, cauliflower and broccoli have a certain release of ethylene during storage. Or leave space on the top layer to place the ethylene absorber.
PIV1 Nucleic Acid Test Kit
PIV1 Nucleic Acid Test Kit
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