White fresh-keeping technology
Others Teapot/Sugar&Creamer/Pitcher Colorful Glazing Cup,Small Tea Pot,Color Simple Teapot Harvit Ceramic Co., Ltd. , http://www.czhvceramics.com
December 08 18:13:11, 2018
Grading: Choose the same size, no pests and mechanical damage of good quality white, leaving 1-2 cm long tube of moss and 2-3 pieces of clam shell wrap meat, without destroying the innermost layer of clam shell wrapped flesh. Sort according to freshness, shell shape, weight, etc. Pre-cooling: After pre-selected grading (usually within 6-8 hours after picking), pre-cooling is performed immediately. It is best to use water pre-cooling. If there is no special pre-cooling equipment, the container filled with clean water can be placed in the fresh-keeping warehouse. When the water temperature reaches about 1°C, the water-in-oil is put into the water to cool down. It is also possible to disperse the packaging box or basket in a fresh-keeping warehouse and force ventilation to cool it. Fresh-keeping agent treatment: Preserve the whiteness of the preservatives and place them neatly into the special bags for white-fresh preservation. Do not put them upside down. Do not squeeze them. Each bag is suitable for 10-15 kilograms. The bag mouth is open and stored in the warehouse. After 24 hours, Seal the bag. Preparation: The white fumigation can be sterilized by sulfur fumigation 5 days before storage, 8-10% formaldehyde aqueous solution can also be used for spray disinfection, storage shelves, packaging materials, utensils with bleaching powder for disinfection. After the disinfection is completed, it is sealed for 24 hours, and the library door and ventilation fan are opened for ventilation. Storage: It is best to warehouse within 6-12 hours after picking, and the storage amount should not exceed 30% of the storage capacity. Loans should be stacked according to place of origin, variety, grade, and hang cards. Management: After storage, the storage temperature should be controlled at about 0-3°C, and the relative humidity should be kept above 85% to maintain a reasonable CO2 concentration in the storage and storage bags.