First, harvesting and harvesting should be timely, otherwise it will affect the quality, and even can not eat. The shortest heart and leaf of the general indole-white-sweeping plant were significantly contracted, and the middle of the pseudo-stem gradually expanded and flattened. The leaf sheath was squeezed to the left and right, exposing about 1 cm of pure white meat (Lubai), which was suitable for harvesting. Summer should be harvested when 78 is mature. Harvest time should be arranged as early as 6 am-8 am and no later than 10 am. Second, grading harvesting good white first selection, grading. Operation should be carried out in a place where the ambient temperature is low. It is necessary to eliminate the pests and diseases, the paleness of the pests, and the paleness, fatness, and mechanical damage of the flesh. Choosing good quality white rice, cut off the long tube, but should not destroy the innermost layer of clam shells that contain fat. 3. Pre-cooling Pre-cooling is the process of rapidly removing field heat and cooling to a predetermined temperature as early as possible before transporting, storing, or processing the freshly harvested product to reduce the degree of decay and maintain freshness and quality before harvesting. The pre-cooling should be carried out immediately after the selection and classification is completed. If it is too late to sort out, it can be pre-cooled. If there is no special pre-cooling equipment, the container filled with clean tap water can also be placed in a 0°C cold storage for about 4 hours. When the water temperature reaches 1°C or so, the white water brought back from the field will be put into water to make the white temperature as soon as possible. reduce. Fourth, the storage of white If you want to store for a long time, you need to be treated with preservatives and surface drying. Specific operations are as follows: 1. Preservation agent Treatment Preservatives must first be cleaned before treatment. The use of different preservatives will achieve different preservation effects. Sodium benzoate has obvious antiseptic and preservative effects, while gibberellin is beneficial to the green color of the clam shells. The mixture of sodium benzoate and gibberellin is used after 3 months. Below 8%, the quality index is more than 7.5 points (10 points). 2. Surface drying and packaging After the whitening agent is treated with preservatives, it should be placed in a cool place and then dried, and then packaged. Packaging should pay attention to the order of placement, can not be put upright, hard plug and squeeze, each bag of 10 kg -15 kg is appropriate, bag open storage, 24 hours after sealing. The use of special fresh-keeping bags for white rice can automatically adjust the concentration of carbon dioxide and oxygen, and extend the shelf life of white rice. 3. Preparation for Storage and Storage Before Storage The warehouse should be thoroughly cleaned, rodentized and sterilized before entering the warehouse. Closed for 24 hours after disinfection, opened the door and ventilated with a ventilation fan. The total height of storage racks generally does not exceed 2/3 of the storage height, and pallets should not exceed 3 layers. After picking cabbage, it is best to enter the warehouse within 6 hours to 12 hours. If the storage temperature exceeds 16°C, the storage should be suspended until the storage temperature drops to around 0°C. After the storage, the management temperature should be reduced to -2°C one day before storage. After full storage, it is required to reduce the temperature of the reservoir to 0°C-3°C within 48 hours and keep it until the end of the storage period. The relative humidity in the library should be kept above 85%. In order to prolong the storage and preservation time, the concentration of carbon dioxide (CO2) should be kept below 15% and the oxygen concentration should be below 5%. The storage and grading processing of the storage of the waxy white is best for one-time storage. When the library is out of storage, the temperature of the storage tank should gradually rise, which is beneficial to the preservation of the shelves after the storage is completed. After the warehouse is out of the warehouse, it should be graded and repackaged according to grade to increase the value of the product.
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