4 points precautions for potato preservation. The potato has many beneficial effects on the human body and is worthy of the title of king of nutritional value. It is a grain crop that is indisputable. It is also a concept that vegetable non-staple foods should be gradually changed. The staple food potatoes, eat potatoes, and eat potatoes are The impression of a low standard of living should also be completely eliminated. We should correctly understand the nutritional value of potatoes and understand their preservation methods to better utilize the value of potatoes. Here are 4 points to note about potato preservation:
(A) anti-browning and sterilization antiseptic.
Its agents include sodium hypochlorite, calcium hypochlorite, and ascorbic acid. Anti-potato browning, the most effective concentration of sodium hypochlorite is 17.5mg/L soaking solution, pH value is 4, soaking time is more than 5 minutes; the most effective concentration of calcium hypochlorite is also 17.5mg/L, but the color protection effect of soaking is not affected Solution pH limits. The most effective concentration of ascorbic acid protection is 0.3%. 2-Phospho-ascorbic acid is a newly developed, non-sulfur color care agent that works well.
(b) Anti-corrosion and preservation.
To prevent potatoes from rot during storage, foreign use of copper sulfate, carbendazim and other protective bactericides in the 1980s were miscible in cleaning and color protection liquids for antibacterial and antiseptic treatment. In recent years, the use of sec-butylamine fumigation, washing or Film preservatives. When the sec-butylamine is washed with potatoes, the commercial product of sec-butylamine with a net content of 50% per kilogram is diluted with water, and 20 tons of tubers can be washed. If using sec-butylamine fumigation method, per cubic meter of space, with 6 ~ 14g per kilogram of tuber, 50% sec-butylamine, fumigation for more than 12 minutes, good anti-corrosion effect.
Another newly developed method for potato preservation is the use of film-forming preservatives. That is to say, filming agents such as chitin, chitosan, maltodextrin, konjac grape mannan, sodium alginate, paraffin wax, beeswax sucrose ester, etc., adding some antibacterial agents, antioxidants, soaking film, brush film Or spraying methods, the potato film preservation. The film preservation effect is very good, and it has both the function of adjusting atmosphere and inhibiting respiration. The film-forming agent, such as chitosan, which has a very strong antibacterial effect, is more widely used. Recently, Japan has developed a new type of natural food preservative, which is extracted from nuclear proteins and has good antibacterial and antiseptic properties. The main ingredients are: fish protein extract 35%, glycine 35%, sodium acetate 25%, sodium polyphosphate 5%, tried for potato and potato salad preservation, good effect, and after heating at 60 ~ 120 °C high temperature for 30 minutes, antibacterial activity It still maintains 100%, and it does not hinder human health.
(c) Storage and inhibition of germination.
Fresh-keeping potatoes are generally required to be stored under conditions of cool, dark, and high humidity, and high-humidity controlled atmosphere storage (relative humidity of 90% to 95%) is suitable in places where conditions permit. Suppression treatment is usually performed before and during storage. Common bud inhibiting agents are: 1 Qingxinsu. It is a budding agent popularized by some companies in the potato growing regions of China. The use concentration is 2.5g/L. Potato plants are sprayed 4 to 6 weeks before harvest. 2 Isopropyl n-(3-chlorophenyl) carbamate (hereinafter abbreviated as CLPC). It is currently the most widely used potato sprout inhibitor in the world and is commonly used in the storage of potatoes in all European countries, the United States, Australia and a few developing countries. The application methods of CLPC include fumigation, powder application, spraying and washing of potatoes. The fumigating effect of fumigation is the best, and the preservation time can be as long as 9 months.
(D) Additional storage methods
1. Use apple storage potatoes. Put the potatoes that need to be stored into the carton, put a few green apples inside, and then cover them in the shade. Since apples themselves emit ethylene gas, putting them together with the potatoes will keep the potatoes fresh.
Store potatoes should not be exposed to light, should be placed in dark corners, otherwise the skin will turn green, and the potatoes exposed to light will be poisoned after eating. Potatoes should be stored at a low temperature of 2 degrees Celsius to minus 4 degrees Celsius.
2. Summer storage: (1) Avoid exposure. Some people dried their skin to expose to the sun, resulting in the deterioration of the cool fruit. The correct method is to put it in the shade ventilation. (2) Avoid moisture. Potatoes are fresh vegetables, and the humidity is too high. Poor ventilation can cause mildew. You should put sand in the corner. (3) Avoid high temperatures. Pile up the potatoes so that they can't be piled up so that the potatoes can breathe and take care to pick out the scars and bumps. (4) Avoid mixed living. In general, other fresh vegetables are easily moldy and bad, and potatoes should not be put together with these dishes.
3. Store in the fall: Potatoes should be kept in a cool place for a few days. Dry the skin, and be careful not to expose the potatoes to sunlight. Otherwise, the potatoes will not be eaten until they turn green. Finally, the potatoes are packed in bags. Get up in a dry place, and the temperature should be around 5°C. In addition, potatoes should be stored away from the wind.
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