Natural temperature-control storage house for potatoes and manufacturing method thereof

Abstract

The invention relates to a natural temperature-control storage house for potatoes. The natural temperature-control storage house structurally comprises a house body which consists of thermal-insulation outer walls on four sides, the house body is located in an embedded groove built on the ground, the upper part of the house body is provided with a horizontal top plate of the house body, the upperpart of the top plate of the house body is provided with a triangular top cap, the four corners of the house body are supported by cement columns, ventilation baffles are arranged in parallel at intervals at the bottom of the house body, ventilation doors are arranged on walls facing north and south, and potato simulation burying sand is filled in a potato stack for preservation of the potatoes after ventilation. The natural temperature-control storage house for the potatoes involved in the invention introduces a new technology of atomization and mold prevention for fruits and vegetables, andadopts micron-sized particles formed by the atomization of a food grade sucker controlling agent such as CIPC and chlorine dioxide, and a fungicide to treat the potatoes, and inhibits sucker and bacteria. For long-term storage, pulsed treatment should be carried out periodically as needed just with 40-60 seconds each time, and various fungicides can be used alternately to avoid chemical injury andresistance of pathogenic bacteria.

Description

Technical field [0001] The invention belongs to the technical field of preservation, in particular to a natural temperature-controlled storage warehouse for potatoes and a manufacturing method thereof. Background technique [0002] Potatoes are rich in nutritional value and have the functions of losing weight and preventing stroke. The storage of potatoes is mostly stacked and placed in the warehouse, which is extremely inconvenient to pick and place. During the process of picking and placing, it will disturb other potatoes and cause damage. The rot liquid flowing out of the decay of individual potatoes often leads to the decay of a large piece of potato and large storage loss. [0003] After the potato leaves the mother and reproductive system, its water content will be gradually lost through physiological transpiration and physical evaporation. In just a few days, it will be almost completely dehydrated. Therefore, post-harvest storage generally requires manual or mechanical sp...

AI Technical Summary

Problems solved by technology

Such activities will consume a large amount of organic components contained in potatoes, resulting in a large loss of its nutrients and greatly reducing its commodity value

If the pre-cooling and temperature control treatment is stored in a cold storage, the cost is huge and the cost is too high

However, if stored indoors at room temperature, fruits and vegetables will quickly dehydrate, even rot and deteriorate, and will no longer be fresh

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