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Toona sinensis bud storage technology
Toona sinensis buds are rich in nutrition, tender in quality, rich in aroma and delicious in taste. They are high-grade vegetables that our people like to eat. Most of the traditional cultivation is sporadic planting, extensive management, and mostly forest planting methods. In recent years, with the development of vegetable production, especially the development of protected land cultivation, the planting area of ​​Citron as a vegetable cultivation has been expanding. The harvesting period of camphor buds is concentrated and the supply period is short. Storage and freshness can extend its supply period and solve the contradiction between production seasonality and annual supply. However, due to the fact that toona sinensis buds are leafy vegetables and stored at room temperature, they are prone to defoliation, rot, and lower food value. Currently, the commonly used salt storage method solves the problem of long-term supply, but the loss of flavor and nutrition Large, no effect of preservation. The following briefly describes its short-term and long-term preservation techniques. First, the short-term storage and preservation of short-term storage and preservation can generally be used preservatives treatment methods, using this method can be stored in camphor buds 30--40 days. (1) Picking and preserving agent treatment: For the short-term preservation of camphor buds, picking can be done in the morning on sunny days. At this time, the temperature of the vegetables is low, which is beneficial to preservation. Before harvesting, foliar spraying can be performed with 50*10-6 6benzylaminopurine (6-BA), and the medicament can be harvested immediately after drying. (II) Post-harvest packaging and management: After harvesting, the citron buds were pre-cooled at 5-6 degrees for 24 hours. Use 0.015mm thick polyethylene plastic bag or fresh-keeping bag (size 25cm*35cm), 0.5kg per bag, spread the camphor buds neatly in the bag, and drip Kemyaling 30mg, fold the bag mouth, put 0--1 degrees storage. Always check the fresh-keeping condition of the scented buds in the bag. Check every 5-7 days and find out that those who are rotten or have serious defoliation should pick out them in time. Second, the long-term preservation of Toona sinensis buds should adopt the method of quick-freezing preservation. Experiments have shown that the quick-frozen preservation can preserve the buds of toona sinensis for more than one year, and basically does not change the flavor and quality when eating. The process of frozen and fresh-keeping of Toona sinensis buds is: Cleaning ---- Blanching ---- Cooling ---- Bagging ---- Quick freezing (1) Cleaning: The collected Toona sinensis buds are washed with water to remove dust, Soil and so on. (2) Bleaching: Using 0.2% sodium bicarbonate (NaH-CO3) as a blanching liquid, the citron buds are boiled in a blanching liquid and blanched for 30 seconds. (c) Cooling: Immediately after the blanching is completed, cool with a solution of sodium hydrogensulfite (NaHSO3). In order to speed up the cooling, multiple containers can be used to cool the cooling stage. (4) Bagging: The cooled citron buds were drained and filled with water in 0.5kg per bag. The pod buds were lined up neatly and folded. (V) Quick-freezing: The packaged toadstool buds are immediately placed in a freezer, quickly frozen for 24 hours, and then stored at -18 degrees. In the quick-freezing storage, the flavor quality and color change of the camphor buds in the bag should always be checked so that they can be sold or processed in time.