Edible glutinous yam storage method

Abstract

The invention relates to an edible glutinous yam storage method. The edible glutinous yam storage method comprises the following steps of: (1), harvesting glutinous yams; (2), pre-cooling the harvested glutinous yams at 12-20 DEG C for 8-24 hours, and then, removing the glutinous yams having plant diseases and insect pests and / or mechanical injury; (3), performing low-temperature treatment at 8-15DEG C for 3-10 days; and (4), storing at 4 DEG C. Due to low-temperature pre-treatment, cold damage of the glutinous yams at low temperature can be effectively reduced; the rotting rate is reduced; the effective storage time can be greatly prolonged in cooperation with low-temperature storage at 4 DEG C; due to gradient low-temperature treatment, cold damage of the glutinous yams at low temperature can be effectively reduced; the rotting rate is reduced; and the effective storage time can be greatly prolonged in cooperation with low-temperature storage at 4 DEG C.

Description

technical field

[0001] The invention relates to a method for storing edible glutinous yam. Background technique

[0002] Yam is derived from a class of important economic crops of the family Dioscorea (Dioscorea), and is an important dry food crop in the world. The underground tubers of this kind of plants are rich in starch, protein, amino acid, diosgenin and other trace elements beneficial to the human body. They have high nutritional, health care and medicinal value, and are very popular among people. Food and medicinal materials processing.

[0003] At present, most of the yams are only planted once, and they are harvested in autumn and winter. Harvesting the tubers is labor-intensive. When the supply is large and the harvesting period is short, it is difficult to ensure a balanced supply in the off-peak season. Use appropriate methods for storage to improve its utilization and economic benefits. At present, the common storage method is to use low-temperature preserva...

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