Also known as "Melon, Dagger," and "Shu", it belongs to the grassroots perennial aquatic herbaceous plant. It originates from China, and is evolved from a plant called "Populus". In China, white peony is widely distributed. It grows in Heilongjiang in the north and Hainan in the south, but it is mostly in the south of the Yangtze River. There are sporadic cultivation in Southeast Asia. First, the preservation method. The white water contains large amounts of water and nutrients. After 2-3 days of picking, the tissue will grow red, red and rotten. Nowadays, Changchun White is about to be listed, mainly the varieties of green shells and thin shells, and the output is relatively large. If you can keep fresh for a period of time, staggering the centralized listing period will produce better economic benefits. Currently used storage methods are the following: 1, pre-storage processing. According to the characteristics of the varieties, timely harvesting, too old and too tender are not conducive to storage. When the indole grows to a certain degree, the tip of the leaf is about to begin to break, ie it is harvested before the "whiteness", leaving 1-2 centimeters of the fistula, otherwise it will turn blue and reduce the quality. Harvest time is best in the morning. When stacking or transporting after harvesting, try to avoid exposure. Should be selected according to shape, weight and other grading in a timely manner, select the same size, solid thick stout, no pests and mechanical damage, remove the barley, ash, sorghum, sorghum and broken oysters, cut off long squatting tube Remove the outer sheath and leave 2-3 pieces of the outer shell. Do not damage the innermost thin shell that directly encloses the fat. 2, storage methods (1) warehouse storage method. After the pre-treatment, fully dry it in a cool and ventilated place, and then spread it on the warehouse floor, stacking up to 3-4 layers. Because it is stored at room temperature, it is generally used for a very short period of time before it is distributed after harvest, which has a certain effect on the balanced supply. (2) Cellar method. This method is generally used in the late-maturing northern white, after the above treatment is directly spread on the vegetable racks in the cellar, keeping the cellar temperature at 0-8°C. Drying and low temperature make the alfalfa white can be stored for a short time, but it is easy to cause dehydration and wilting. (3) salt sealing method. Select a cylinder or a tank as a container, lay a layer of salt about 5-10 cm thick on the bottom, lay the enamel white in the container, stack it 5-10 cm away from the container mouth, and seal it with salt. This method is suitable for air-drying and colder areas. (4) water storage method. Put the white rice in the water tank or the pool, put the water and press the stones, so that the white water is immersed in the water, and the water is frequently changed afterwards to keep the cylinder and the water clean. This method is used for short-term storage of white wine, fresh texture, and better appearance and meat quality. (5) Alum water storage method. Lay the white water in order in the water tank or pool, pile it up to 15-20 cm from the mouth of the pool, and use the sterilized bamboo pieces to be well-shaped, press the stones, and compact the white water. Alum water is prepared at a ratio of 0.5-0.6 kilograms of alum per 50 kilograms of fresh water and poured into the pool to make the water 10-15 cm higher than the white one. Check once every 3-4 days, found that there is foam on the water, need to be cleared in time; if the foam is too much, the water is yellow, change the water in time to prevent white rot. This method is easy to use, but it is only suitable for short-term storage and has poor results. (6) Simple cold storage: Leaf sheaths are not stripped after harvesting, and the base is stored in alum powder before storage and bundled into small bundles of 7.5 kg in weight, stacked on a shelf in a cold room or horse-riding. The storage temperature is controlled at 0-3°C and the humidity is about 90%. Defrost once every 7 days to stabilize the temperature. Some distribution companies use a 0.12 mm thick polyethylene film account, self-made simple air-conditioning, enhanced airtightness, keeping the content of CO2 gas in the accounts at 14-16%, to control the occurrence of disease during the storage process and reduce the incidence of self-breathing. Loss, good results. (7) Preservation factor regulation method. This method was developed by Zhejiang Haiyan Academy of Agricultural Sciences, etc. It is currently the most practical and best method for storage in white rice. It has been used in large-scale commercial applications in Jiangsu and Zhejiang provinces. It has been fresh for 2-3 months, and the yield per kilogram is 2 yuan. More obvious economic benefits. Rubbing white should be cleaned during the pre-treatment to remove dirt impurities; then immediately pre-cooling, the best way to use water pre-cooling. The simple operation is: put the container filled with clean water into the fresh-keeping warehouse. When the water temperature reaches about 1°C, put the white water into the water to cool down. Prepare a 0.1% solution of a special biological preservative solution. Put the vinegar into the immersed solution for 1 minute and remove it to dry. Preservatives can also be placed in pre-cooled water, so that the white pre-cooling and preservative treatment together. After drying, it is placed neatly and neatly into special bags for preservation. It cannot be placed and squeezed vertically. Each bag contains about 10-15 kg and the mouth is open. The SMCS and NSS-type fresh-keeping warehouses that were sterilized by sulphur were sealed and sealed after 24 hours. After storage, the temperature in the warehouse is controlled at about 0-3°C to prevent drastic changes; the relative humidity is kept above 90%; the O2 concentration in the warehouse and in the storage bag is kept below 5%, and the CO2 concentration is around 15%. If the O2 concentration is too high or there is a strong odor, it is necessary to open the bag in time and use ventilation measures. Second, the processing method 1, micro-processing (clean dishes) white. Fresh vegetables that are only processed by peeling, cutting, etc. are clean dishes, which is a trend of urban consumption. Jiang Tao University, Zhou Tao, etc. using spontaneous regulation of gas packaging (MAP), in the short-term storage can better maintain the white tenderness, inhibition of greening. The fresh-keeping method for white meat preserved by Qi Haiyan et al. significantly reduced the respiratory intensity and ethylene release, retarded rot and aging, and kept the shelf life of more than one month. Specific methods: Select robust, non-invasive white, after shelling, wash with flowing water once, rinse with sterile water twice, leach fresh-keeping liquid, remove and put it into a special fresh-keeping bag for clean vegetables, 3 bags per bag. Stored in a preservation store, the sales process maintains a cold chain. 2, dry white dry. The peeled boiled water was boiled in boiling water for 5 minutes, dried and cut into filaments with a thickness and width of 0.5 cm, dried or dried in an oven at 60-70°C, and sealed in a plastic bag to prevent moisture. When eating, soak in warm water for 2 hours. 3, salty white. Wash the shells and dry them with white shells. Dispose of them on the same day. Do not use them every other day to prevent discoloration and redness. Immerse in 3% salt water and press stones or other heavy objects to prevent floating. After 2-3 days of dehydration, add some peony white, so that the pressure between pimple white and pimple white is tightened as tightly as possible, so as to maintain the original pale white color and extend the storage time. At this time, the concentration of salt water increases to 5%, and when the white floats appear on the water surface, it is cleared in time. In the past, China used this method to export goods.
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