Storage conditions suitable for cauliflower storage temperature of 0 °C, air relative humidity of 90% -95%, storage time of 2-3 months, good flower rate of up to 75% -85%. The storage temperature is high and the flowers are easily scattered, and the temperature is low and it is easy to be frozen. The humidity is high and the flower bulbs are yellow, dark, and infected with bacteria. The humidity is low and dehydration is wilting.

Storage method 1 Prosthetic storage. The storage place was selected to be leeward and sunny. Before and after entering the winter, unripe young flower bulbs or undergrown cauliflower roots were pulled out from the ground, and planting was performed at a row spacing of 26 cm and a plant spacing of 9-13 cm. 2 cellaring. The mature flower balls are bundled together with 2-3 rounds of leaves, leaving 3-4 cm long roots, and the baskets are placed on the vegetable racks to give appropriate temperature and humidity. When the cellar temperature is high, it can be ventilated at night. During the day, the cellar doors and vents are closed, and inspections are periodically performed. Some are covered with a film but not closed. Turning on one side of the film on a daily basis gives better preservation. 3 refrigeration. Put the roots of ripe cauliflower down in bamboo baskets, cover the flowers with paper, and decide the number of layers of flowers to be placed according to the depth of the basket. Do not make the flowers higher than the baskets. The baskets are placed in the warehouse in the form of a ventilation draught. The temperature in the warehouse is controlled between -0.5°C and 2°C. The baskets are dropped once a month. The detached and spoiled leaves are removed and the flower heads that are not suitable for storage are removed. 4 single flower ball bagging method. Put a single flower ball into a polyethylene film pouch, put it head down into a box or a basket, and store it in a cold storage at 0.5°C-2°C for 6-8 weeks. The storage period is within two months with a slightly outer leaf. The best storage period is more than two months without the outer leaves, so as to avoid rot outside the flower ball.

Diseases during storage mainly include brown rot, downy mildew, and soft rot. Control methods: timely burning of diseased plants and diseased leaves in field and storage environment; timely harvesting, minimizing various mechanical damages on the surface of flower bulbs caused by pre-harvest or post-harvest transport; using chlorine-containing compounds such as sodium hypochlorite for the warehouse and Tools are thoroughly sterilized; storage at low temperatures around 0°C can reduce the incidence of disease.

Dehydrated White Onion Diced

New Crop Dehydrated White Onion Diced has antipyretic properties, which is determined by the nutritional value of onions. Original Dehydrated White Onion Diced contains an oily volatile substance, so when we eat onions, we always feel a spicy taste. This substance can play a bactericidal effect and prevent the invasion of influenza viruses.

Dehydrated White Onion Diced,Delicious Dehydrated White Onion Diced,Original Dehydrated White Onion Diced,New Crop Dehydrated White Onion Diced

Laian Xinshuyu Food Co., Ltd , https://www.xinshuyufood.com