Method of storing ginger via wet sand

A technology of wet storage and ginger, which is applied in the sand wet storage field of ginger, which can solve the problems of dryness, rot, and the inability to stack ginger anywhere, and achieve the effects of improving storage uniformity, preventing rapid loss, and preventing dryness

Inactive Publication Date: 2017-09-15
HEXIAN HAIHAO VEGETABLE PLANTATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The storage of ginger cannot be piled up anywhere. On the one hand, it will dry up due to loss of moisture. On the other hand, if the humidity is too high, it will rot.

Method used

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  • Method of storing ginger via wet sand

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Ginger screening: screen out the ginger with no damage and no disease on the outer skin, and remove the bud part;

[0025] (2) Ginger cleaning: the ginger that screens out is rinsed with water, removes the earth that its surface is attached, and prevents the cortex of ginger from being damaged in the cleaning process;

[0026] (3) Storage sand preparation: take river sand, remove impurities and sieve to obtain fine sand with a particle size of 0.3-0.35mm, then add storage aids, add 0.5-1kg for every 25-30kg of fine sand (calculated by dry weight) Storage aid, after fully mixing, dry at 70-80°C for 12 hours to obtain storage sand;

[0027] (4) Production of storage box: use solid wood planks to make storage box, storage box length 100cm, width 100cm, height 25cm and no top cover, and every 150cm on the bottom and side of the storage box 2 Set up a ventilation hole with a diameter of 5cm, and the ventilation hole uses a screen with a diameter of 0.2mm to intercept an...

Embodiment 2

[0033] (1) Ginger screening: screen out the ginger with no damage and no disease on the outer skin, and remove the bud part;

[0034] (2) Ginger cleaning: the ginger that screens out is rinsed with water, removes the earth that its surface is attached, and prevents the cortex of ginger from being damaged in the cleaning process;

[0035] (3) Storage sand preparation: take river sand, remove impurities and sieve to obtain fine sand with a particle size of 0.3-0.35mm, then add storage aids, add 0.5-1kg for every 25-30kg of fine sand (calculated by dry weight) Storage aid, after fully mixing, dry at 70-80°C for 12 hours to obtain storage sand;

[0036] (4) Production of storage box: use solid wood planks to make storage box, storage box length 100cm, width 100cm, height 25cm and no top cover, and every 150cm on the bottom and side of the storage box 2 Set up a ventilation hole with a diameter of 5cm, and the ventilation hole uses a screen with a diameter of 0.2mm to intercept an...

Embodiment 3

[0055] Utilize the method described in embodiment 1, embodiment 2, comparative example 1 and comparative example 2 respectively to carry out the storage of 2 months to the 50kg ginger of harvest in the same batch, and measure the salable pass rate of ginger after storage, the results are as shown in table 1 Show.

[0056] Salable pass rate of ginger after table 1 storage

[0057] Measurement items

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Abstract

The invention discloses a method of storing ginger via wet sand and relates to the technical field of vegetable storage. The method comprises the steps of (1) screening ginger; (2) washing the ginger; (3) making storage sand; (4) making a storage box; (5) storing with the wet sand. The method of the invention enables ginger's marketable acceptability to be 98.5% and above after storing the ginger for 2 months, the disqualification of ginger due to improper storage is significantly decreased, and the shelf life of the ginger planted in large fields is extended accordingly.

Description

Technical field: [0001] The invention relates to the technical field of vegetable storage, in particular to a sand-wet storage method for ginger. Background technique: [0002] Ginger is the fresh rhizome of Zingiber officinale, a perennial herb of the Zingiberaceae family. The rhizome is fleshy, thick, flat, and has an aromatic and spicy taste. The spicy component is "zingerone" in an aromatic volatile oil. Gingerin is famous for its good medicine and food. Regular consumption can strengthen the body, maintain health and prolong life, and it is often used in cooking to remove fishy smell. [0003] Ginger planted in the field is generally sown in spring and harvested before frost. Because ginger likes warmth, is not cold-resistant, and is not frost-resistant, it must be cultivated in a warm and frost-free season. If the harvested ginger cannot be sold immediately, it needs to be stored and then sold in batches. The storage of ginger cannot be piled up anywhere. On the one...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/08A23B7/154A23B7/159
CPCA23B7/08A23B7/153A23B7/154A23B7/159
Inventor 狄谋军
Owner HEXIAN HAIHAO VEGETABLE PLANTATION
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