Potato natural temperature-controlled storage house and manufacturing method thereof

Abstract

The invention relates to a potato natural temperature-controlled storage storehouse, which is structured as follows: a storehouse body comprising four sides of thermal insulation outer walls, the storehouse body is located in an embedded groove made on the ground, and a horizontal storehouse body top plate is made on the upper part of the storehouse body. There is a triangular top cover on the top of the warehouse body, and the four corners of the warehouse body are supported by cement columns. Ventilation baffles are arranged in parallel at the bottom of the warehouse body, and ventilation doors are set on the walls in the north and south directions, and the potato piles are filled with potato simulation Buried in sand for potato preservation after ventilation. The invention introduces the new technology of atomization and mildew prevention of fruits and vegetables, and uses the micron-sized particles formed by the atomization of food-grade sprouting inhibitors such as CIPC and chlorine dioxide and bactericides to treat potatoes to inhibit budding and bacteriostasis. During long-term storage, pulse treatment is required on a regular basis for 40-60 seconds each time. Various fungicides can be used alternately to avoid phytotoxicity and pathogenic bacteria resistance.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping, in particular to a potato natural temperature-controlled storage warehouse and a manufacturing method thereof. Background technique [0002] Potatoes are rich in nutritional value and have the functions of losing weight and preventing strokes. The storage of potatoes is mostly piled up in the warehouse, which is extremely inconvenient to pick and place. During the process of picking and placing, other potatoes will be disturbed, resulting in damage. The corruption of individual potatoes often leads to the corruption of a large piece of potato, and the storage loss is relatively large. [0003] After the potato leaves the mother and reproductive system, the water in it will gradually be lost through physiological transpiration and physical evaporation, and in just a few days, it will be in a state of almost complete dehydration. Therefore, post-harvest storage generally requires artificial...

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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