Natural fresh-keeping method of fresh chilies

Abstract

The invention discloses a natural fresh-keeping method of fresh chilies, and belongs to the technical field of food fresh-keeping. The method comprises the following steps: S1, selecting good fruits; s2, disinfecting the fresh chilies; s3, soaking the seeds in brine ice for 35-60 minutes, washing the seeds and draining the seeds; s4, then pre-cooling treatment is conducted, and the treatment conditions are as follows: the treatment temperature is-0.6 DEG C to-0.8 DEG C, the treatment time is 1-3 minutes, and the vacuum degree is 0.8-2.0 kPa; s5, cleaning the inner wall of the vat by using 0.3-0.8 wt% of calcium hypochlorite solution before vat storage, and laying disinfected straws or wheat bran at the bottom of the vat; the loading amount of the fresh chilies is 1 / 3-2 / 3 of the volume of the jar, the mass ratio of the fresh chilies to the corn stigma is (14-20): 1, then the opening of the jar is sealed with kraft paper, overturning inspection is conducted once every 5-15 days, and red fruits and rotten fruits are picked out; the conditions of the cylinder storage method are as follows: the temperature is 8-9 DEG C, and the relative humidity is 80-90%.

Description

Technical Field

[0001] The present invention relates to the technical field of food preservation, and particularly relates to a natural preservation method for fresh chili peppers. Background Art

[0002] Fresh chili peppers are one of the main seasonings in Sichuan cuisine and Hunan cuisine. Fresh chili peppers have a very wide range of uses, which are related to different harvesting physiological periods. Bright red chili peppers are used for fresh sales for seasoning, drying, pickling, and processing of other compound Sichuan flavor seasonings. Fresh green chili peppers are mainly used for fresh sales for seasoning and pickling. The listing time of fresh chili peppers mainly concentrates from June to November. Due to the hot weather, it is not conducive to maintaining the logistics quality of fresh chili peppers for sale. The respiration and transpiration of chili peppers are vigorous, and the condensation phenomenon is very serious, which is extremely likely to cause a large amount of rotting and mildewing during the storage and transportation of chili peppers, resulting in a short shelf life of chili peppers and a loss rate of more than 30%. The main losses of fresh chili peppers are fruit body rot, low-temperature chilling injury, carbon dioxide poisoning, and fruit stalk mildew.

[0003] The preservation methods of fresh chili peppers usually include burial method, rice bran storage method, plant ash storage method, tank storage method, trench storage method, shelf storage method, cellar storage method, refrigeration method, etc. The shelf life of the above methods is 1 - 3 months, and the good fruit rate is usually 90 - 95%.

[0004] For example, the patent with the application number CN201810463848.6 discloses a preservation method for fresh chili peppers, which includes the following steps: A) Bacteriostatic treatment: Soak fresh chili peppers in a ClO2 bacteriostatic solution for surface sterilization.

[0005] B) Pre-cooling: Pre-cool the bacteriostatic-treated fresh chili peppers to the storage temperature.

[0006] C) Packaging and gas-phase preservation: Package the chili peppers with a preservation bag, and at the same time add a gas-phase preservative. The gas-phase preservative is 1-MCP and anhydrous citric acid ethanol solution. The preservation bag includes a bag body, and the bag body successively includes a mesh bag for load-bearing, a plastic bag for restricted air permeability, and an inner bag for anti-fogging and moisture absorption from outside to inside. The plastic bag is provided with a plurality of air holes. Place small packaging bags containing 1-MCP and small packaging bags soaked with anhydrous citric acid ethanol solution between the inner bag and the plastic bag of the preservation bag. The 1-MCP and anhydrous citric acid ethanol solution are packaged into independent small bags with non-woven fabric. Among them, the anhydrous citric acid ethanol solution is absorbed by absorbent cotton before packaging.

[0007] D) Cold storage: Put the packaged chili peppers into a cold storage for storage.

[0008] This patent needs to use a gas-phase preservative, which not only has a high cost but also requires the introduction of chemical synthetic substances.

[0009] The patent with the application number CN201810447580.7 discloses a method for preserving peppers, which includes the following steps: (1) Harvesting: Harvest peppers from nearby areas, select plots with few diseases and strong growth, and require that the pepper fruits are plump, firm in texture, intact, and have a shiny black skin color. Remove inferior and diseased fruits. Pack them in baskets or boxes, and try to avoid collisions and squeezes during transportation.

[0010] (2) Soaking in medicine: First, spread the picked green peppers in a dry house and let them dry for 2 - 4 days, then soak them in a bactericidal preservative for 2 - 5 minutes in sequence, and then spread them in a dry house again and let them dry for 2 - 5 days until they are completely dry.

[0011] (3) Selecting a storage container: Select medium - sized or small - sized cylinders as storage tanks, and fumigate and spray them 2 - 3 times with 2 - 5 parts of formaldehyde, 2 - 5 parts of peracetic acid, and 2 - 5 parts of bleaching powder for thorough disinfection.

[0012] (4) Bagging: Put the dried peppers into fresh - keeping bags with the green pepper stalks facing up, tie the bag mouths. The fresh - keeping bags should be PE bags with moisture - permeable and air - permeable properties to prevent "sweating" and gas poisoning. When the carbon dioxide in the bag reaches 5%, untie the bag to release the air, and the air - releasing time is 0.5 - 1.5 h. Then put the peppers with the stalks facing up into the storage tank.

[0013] (5) Cold storage: Put the storage tank into a cold room for cold storage, control the cold storage temperature at about 6 - 9°C, and select a temperature difference of 0.5°C.

[0014] (6) Mildew prevention: Pay attention to mildew prevention during storage. When mildew is found, promptly fumigate and kill it with a fresh - keeping smoke agent.

[0015] This method requires soaking with a bactericidal preservative and requires bagging for controlled atmosphere storage.

[0016] The patent with the application number CN201310491538.2 discloses a method for preserving peppers. The specific steps of this method are as follows: (1) Picking and selecting: Pick peppers in the morning or evening on sunny days, and select peppers with no disease spots and no mechanical damage on the surface.

[0017] (2) Pre - cooling and fumigation: Pre - cool the selected peppers to 11 - 12°C within 10 - 24 h, and fumigate them with 1 - methylcyclopropene in a weight - to - volume ratio of 0.5 - 1.5 mg / m 3 for 8 - 12 h.

[0018] (3) Sub - packaging with plastic wrap: Sub - package the pre - cooled and fumigated peppers at 3 - 5 kg / bag with 0.01 mm thick plastic wrap, and add 1 - 2 bags of CT - 6 special pepper preservatives to each bag.

[0019] (4) Storage: Storage temperature 11-12°C, relative humidity 93-95%.

[0020] This patent will use 1-methylcyclopropene and CT-6 pepper-specific preservatives, with a shelf life of 60-90 days. Summary of the invention

[0021] The present invention provides a natural preservation method for fresh peppers, which does not require the use of preservatives and uses natural corn silk to extend the storage period, and is a natural preservative for fresh peppers; at the same time, corn silk is very easy to obtain during the pepper harvest season, and has basically no cost. The scheme is as follows: The embodiment of the present invention provides a natural preservation method for fresh peppers, the method comprising: The fresh peppers are sterilized. The sterilization method is the same as that in the prior art, and a detailed description is omitted in this embodiment.

[0022] Soak in ice salt water for 35-60 minutes, wash and drain. This process hardens the surface of the pepper and also slightly extends the shelf life.

[0023] Then pre-cooling treatment, the treatment conditions are: treatment temperature -0.6--0.8℃, treatment time 1-3 minutes (the time should not be too long, otherwise the pepper will expand and burst under low pressure), vacuum degree 0.8-2.0kPa. This process can increase the storage time. Similar technologies are also used in the prior art. This patent optimizes the characteristics of this method.

[0024] Finally, put the fresh peppers and corn silk into a jar at a mass ratio of 14-20:1 and store them using the jar storage method.

[0025] Among them, select green peppers that are fully enlarged, have thick and hard flesh, are shiny and strong, and remove diseased, insect-infested and damaged fruits.

[0026] The concentration of the ice brine is 3-5wt%.

[0027] Furthermore, before storage, the inner wall of the jar is cleaned with 0.3-0.8wt% calcium hypochlorite solution, and then sterilized straw or wheat bran is laid on the bottom of the jar. Then 1 / 3-2 / 3 of the jar volume is filled with fresh peppers, and then the jar mouth is sealed with kraft paper. The jar is checked every 5-15 days, and the checking interval can be adjusted according to the actual situation to pick out red and rotten fruits.

[0028] Among them, the conditions of the tank storage method are: temperature of 8-9°C and relative humidity of 80-90%, which are similar to conventional technology.

[0029] Furthermore, the straw or wheat bran is fumigated and disinfected with 4-7wt% Lysol solution or 2.5-5.0wt% formaldehyde solution.

[0030] Among them, the treatment method of corn silk is as follows: after cleaning, it is dried at room temperature in a dry room for 1-2 days to control the moisture of corn silk and release some substances (such as ripening substances). The drying process should avoid being contaminated by miscellaneous bacteria.

[0031] Preferably, the corn silk is placed in multiple disinfected mesh bags to prevent the corn silk from adhering to the peppers, and the multiple mesh bags are evenly placed.

[0032] Specifically, the natural preservation method for fresh peppers provided by the present invention includes: S1: Select fully swollen, thick-fleshed, hard, shiny and robust green peppers, and remove diseased, insect-damaged and damaged fruits.

[0033] S2: Disinfect the fresh peppers.

[0034] S3: Then soak in ice brine for 35-60 minutes, wash and drain. Among them, the concentration of the ice brine is 3-5wt%.

[0035] S4: Then perform pre-cooling treatment, and the treatment conditions are: treatment temperature -0.6—-0.8°C, treatment time 1-3 minutes, and vacuum degree 0.8-2.0 kPa.

[0036] S5: Before storage in the vat, wash the inner wall of the vat with a 0.3-0.8wt% calcium hypochlorite solution, and then lay disinfected straw or wheat bran at the bottom of the vat. Then load the fresh peppers and corn silk. The loading amount of the fresh peppers is 1 / 3-2 / 3 of the volume of the vat, and the mass ratio of the fresh peppers to the corn silk is 14-20:1. Then seal the vat mouth with kraft paper and inspect every 8-15 days, and pick out the red fruits and rotten fruits. The conditions for vat storage are: temperature 8-9°C, relative humidity 80-90%. Among them, the treatment method of corn silk is: after cleaning, it is dried at room temperature in a dry room for 1-2 days.

[0037] Advantages of this patent: (1) There is no need to introduce a preservative, and natural corn silk is used to improve the preservation effect, which is a natural preservative for fresh peppers.

[0038] (2) Corn silk (from May to October) is very easy to obtain during the harvesting season of peppers (from June to October), and there is basically no cost.

[0039] (3) The preservation time is relatively long. For pepper varieties with good storage tolerance, the preservation time is more than 90 days, and the good fruit rate is more than 95%. Specific embodiments

[0040] The protection scope of the present invention is not limited to the following embodiments. Those skilled in the art can adjust one or several steps, and all changes made without departing from the essential content of the present invention are within the protection scope of this application.

[0041] Example 1: Example 1 provides a natural preservation method for fresh chili peppers, including: S1: Select fully swollen, thick-fleshed, firm, shiny-surfaced and healthy green chili peppers, and remove diseased, insect-damaged and damaged fruits. The variety of chili peppers is Qiemen pepper.

[0042] S2: Disinfect the fresh chili peppers.

[0043] S3: Then soak them in ice brine for 40 minutes, wash and drain. The concentration of the ice brine is 4 wt%.

[0044] S4: Then conduct pre-cooling treatment, with the treatment conditions: treatment temperature -0.7 °C, treatment time 1 minute, and vacuum degree 0.8 kPa.

[0045] S5: Before storing in the vat, wash the inner wall of the vat with 0.6 wt% calcium hypochlorite solution, and then lay disinfected wheat bran at the bottom of the vat; then load fresh chili peppers and corn silk. The loading amount of fresh chili peppers is 1 / 2 of the vat volume. The mass ratio of fresh chili peppers to corn silk is 15:1. Then seal the vat mouth with kraft paper. For the first two times, check and turn over every 10 days; for the subsequent times, check and turn over every 7 days. Pick out red fruits and rotten fruits. The conditions for vat storage method are: temperature 8 °C, relative humidity 85%. The treatment method for corn silk is: after washing, dry it in a dry room at room temperature for 1 day.

[0046] Example 2: Example 2 provides a natural preservation method for fresh chili peppers, including: S1: Select fully swollen, thick-fleshed, firm, shiny-surfaced and healthy green chili peppers, and remove diseased, insect-damaged and damaged fruits. The variety of chili peppers is Jijiao No. 1.

[0047] S2: Disinfect the fresh chili peppers.

[0048] S3: Then soak them in ice brine for 45 minutes, wash and drain. The concentration of the ice brine is 4.5 wt%.

[0049] S4: Then conduct pre-cooling treatment, with the treatment conditions: treatment temperature -0.7 °C, treatment time 1 minute, and vacuum degree 1.0 kPa.

[0050] S5: Before storing in the vat, wash the inner wall of the vat with 0.8 wt% calcium hypochlorite solution, and then lay disinfected straw or wheat bran at the bottom of the vat; then load fresh chili peppers and corn silk. The loading amount of fresh chili peppers is 2 / 3 of the vat volume. The mass ratio of fresh chili peppers to corn silk is 16:1. Then seal the vat mouth with kraft paper. For the first two times, check and turn over every 10 days; for the subsequent times, check and turn over every 7 days. Pick out red fruits and rotten fruits; the conditions for vat storage method are: temperature 8.5 °C, relative humidity 85%. The treatment method for corn silk is: after washing, dry it in a dry room at room temperature for 1 day.

[0051] Example 3: Example 3 provides a natural preservation method for fresh peppers, including: S1: Select fully swollen, thick-fleshed, firm, shiny and healthy green peppers, and remove diseased, insect-damaged and damaged fruits. The pepper variety is Qiemen pepper.

[0052] S2: Disinfect the fresh peppers.

[0053] S3: Then soak in ice brine for 40 minutes, wash and drain. The concentration of the ice brine is 5wt%.

[0054] S4: Then perform pre-cooling treatment, with the treatment conditions: treatment temperature -0.8°C, treatment time 2 minutes, and vacuum degree 1.5 kPa.

[0055] S5: Before storage in the vat, wash the inner wall of the vat with a 0.4wt% calcium hypochlorite solution, and then lay disinfected straw or wheat bran at the bottom of the vat; then load fresh peppers and corn silk, the loading amount of fresh peppers is 1 / 2 of the vat volume, the mass ratio of fresh peppers to corn silk is 18:1, and then seal the vat mouth with kraft paper. For the first two times, check every 10 days; subsequently, check every 7 days. Pick out red fruits and rotten fruits. The conditions for vat storage are: temperature 8.4°C, relative humidity 88%. The treatment method for corn silk is: after washing, dry in a dry room at room temperature for 2 days.

[0056] Example 4: Example 4 provides a natural preservation method for fresh peppers, including: S1: Select fully swollen, thick-fleshed, firm, shiny and healthy green peppers, and remove diseased, insect-damaged and damaged fruits. The pepper variety is Xiangjiao No. 10.

[0057] S2: Disinfect the fresh peppers.

[0058] S3: Then soak in ice brine for 50 minutes, wash and drain. The concentration of the ice brine is 4wt%.

[0059] S4: Then perform pre-cooling treatment, with the treatment conditions: treatment temperature -0.7°C, treatment time 2 minutes, and vacuum degree 1.4 kPa.

[0060] S5: Before storing in the vat, wash the inner wall of the vat with a 0.5 wt% calcium hypochlorite solution, then lay disinfected straw or wheat bran at the bottom of the vat; then load fresh chili peppers and corn silk. The loading amount of fresh chili peppers is 2 / 3 of the vat volume, and the mass ratio of fresh chili peppers to corn silk is 15:1. Then seal the vat mouth with kraft paper. For the first two times, check every 10 days; subsequently, check every 7 days. Pick out red fruits and rotten fruits. The conditions for vat storage are: temperature is 85 °C, relative humidity is 84%. The treatment method for corn silk is: after washing, dry it at room temperature in a dry room for 2 days.

[0061] Example 5: Example 5 provides a natural preservation method for fresh chili peppers, including: S1: Select fully swollen, thick-fleshed, hard, shiny and robust green chili peppers, and remove diseased, insect-damaged and damaged fruits. The variety of chili peppers is Xiangxin No. 55.

[0062] S2: Disinfect the fresh chili peppers.

[0063] S3: Then soak in ice brine for 50 minutes, wash and drain. The concentration of the ice brine is 3.5 wt%.

[0064] S4: Then perform pre-cooling treatment. The treatment conditions are: treatment temperature -0.7 °C, treatment time 2 minutes, vacuum degree 1.5 kPa.

[0065] S5: Before storing in the vat, wash the inner wall of the vat with a 0.5 wt% calcium hypochlorite solution, then lay disinfected straw or wheat bran at the bottom of the vat; then load fresh chili peppers and corn silk. The loading amount of fresh chili peppers is 2 / 3 of the vat volume, and the mass ratio of fresh chili peppers to corn silk is 15:1. Then seal the vat mouth with kraft paper. For the first two times, check every 10 days; subsequently, check every 7 days. Pick out red fruits and rotten fruits. The conditions for vat storage are: temperature is 8 °C, relative humidity is 85%. The treatment method for corn silk is: after washing, dry it at room temperature in a dry room for 1 day.

[0066] The indexes of Examples 1 - 5 under different storage days are shown in Table 1: Table 1

[0067] As can be seen from Table 1, the chili peppers of each variety can be preserved for 90 days, and the good fruit rate is greater than 95%.

[0068] Comparative Example 1 It is basically the same as the treatment method of Example 1, the difference is that: in step S5, no corn silk is added.

[0069] Comparative Example 2 It is basically the same as the treatment method in Example 1, except that: in step S5, freshly picked corn silk is used.

[0070] Comparative Example 3 It is basically the same as the treatment method in Example 1, except that: in step S5, the mass ratio of fresh chili peppers to corn silk is 50:1.

[0071] Comparative Example 4 It is basically the same as the treatment method in Example 1, except that: step S3 is not carried out.

[0072] Comparative Example 5 It is basically the same as the treatment method in Example 1, except that: in step S3, soaking is carried out with brine at room temperature.

[0073] Comparative Example 6 It is basically the same as the treatment method in Example 1, except that: in step S3, the concentration of the brine is 0.9 wt%.

[0074] Comparative Example 7 It is basically the same as the treatment method in Example 1, except that: in step S3, the concentration of the brine is 8 wt%.

[0075] Comparative Example 8 It is basically the same as the treatment method in Example 1, except that: the treatment conditions in step S4 are: treatment temperature 0 °C, treatment time 40 minutes, similar to a conventional pretreatment process.

[0076] Comparative Example 9 It is basically the same as the treatment method in Example 1, except that: the treatment conditions in step S4 are: treatment temperature -0.7 °C, treatment time 5 minutes, normal pressure.

[0077] Comparative Example 10 It is basically the same as the treatment method in Example 1, except that: in step S5, storage is carried out using the bag storage method.

[0078] Comparative Example 11 It is basically the same as the treatment method in Example 1, except that: in step S5, the wheat bran is not disinfected.

[0079] Comparative Example 12 It is basically the same as the treatment method in Example 1, except that: step S3 is not carried out; the treatment conditions in step S4 are: treatment temperature 0 °C, treatment time 40 minutes; corn silk is not added in step S5; similar to the conventional jar storage method.

[0080] Comparative Example 13 It is basically the same as the treatment method of Example 1, except that in step S5, the conditions for the cylinder storage method are: the temperature is 11 °C and the relative humidity is 82%.

[0081] Among them, Example 1 and Comparative Examples 1-12 were carried out in the same cold storage, and Comparative Example 13 was carried out in another cold storage. Twelve cylinders were used in each of Example 1 and Comparative Examples 1-13, with 55 kg of peppers in each cylinder; two cylinders were taken for testing at 10 days, 30 days, 60 days, 70 days, 80 days, and 90 days respectively. When the specified testing time or inspection is carried out, if the good fruit rate is less than 90%, the cylinders and peppers will be taken out of the cold storage, and the distance between adjacent cylinders should be at least 2 m. After processing one cylinder, the experimenters cleaned their whole bodies to avoid cross-infection. During the experiment, 2 kg were taken from the upper, middle, and lower parts of each cylinder for counting. The good fruit rate (%) is the ratio of the intact fruits without rot, chilling injury, and mildew to the total number of stored fruits (6 kg); the hardness was measured using a texture analyzer.

[0082] The experimental results are shown in Table 2: Table 2

[0083] Referring to the data in Table 2, it can be seen from Comparative Example 12 that the storage period of the conventional cylinder storage method is about 60 days. It can be seen from Comparative Example 10 that the method of this patent is not applicable to the bag storage method (the conventional bag storage method is 30 days, and this patent can also extend the storage period, which does not meet the goal of long-term storage). It can be seen from Comparative Examples 1-3 that the corn silk needs to be dried to a certain extent (and left for a certain time) and needs to reach a certain amount to achieve the effect. It can be seen from Comparative Examples 4-7 that the treatment in step S3 can improve the hardness of the product. If the conditions are improper, the storage period will be reduced instead. Only under specific conditions can both the hardness of the peppers be improved and the storage period be prolonged. It can be seen from Comparative Examples 8-9 that in this patent, the pretreatment is very important. If it is not carried out or the conditions are improper, the storage period will be significantly shortened. It can be seen from Comparative Example 13 that the method of this patent also needs to be carried out under specific temperature and humidity conditions (similar to the prior art).

[0084] For Example 1, at 95 days, the hardness was 181 and the good fruit rate was 93.4%; at 100 days, the hardness was 175 and the good fruit rate was 90.3%. That is, with the method of this patent, the storage period can reach 100 days (the good fruit rate is greater than 90%).

[0085] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A natural preservation method for fresh chili peppers, characterized in that, The method includes: Disinfecting fresh chili peppers; Then soaking in ice brine for 35 - 60 minutes, washing and draining; Then performing pre-cooling treatment, with treatment conditions: treatment temperature -0.6— -0.8 °C, treatment time 1 - 3 minutes, vacuum degree 0.8 - 2.0 kPa; Finally, putting the fresh chili peppers and corn silk into a vat according to a mass ratio of 14 - 20:1, and storing them using the vat storage method.

2. The method according to claim 1, wherein Selecting fully swollen, thick-fleshed, firm, shiny-surfaced and healthy green chili peppers, and removing diseased, insect-damaged and damaged fruits.

3. The method according to claim 1, characterized in that, The concentration of the ice brine is 3 - 5 wt%.

4. The method according to claim 1, wherein Before vat storage, wash the inner wall of the vat with a 0.3 - 0.8 wt% calcium hypochlorite solution, and then lay straw or wheat bran at the bottom of the vat; then load fresh chili peppers accounting for 1 / 3 - 2 / 3 of the vat volume, and then seal the vat mouth with kraft paper, and inspect and pick out red fruits and rotten fruits every 5 - 15 days.

5. The method according to claim 4, wherein The conditions of the vat storage method are: temperature 8 - 9 °C, relative humidity 80 - 90%.

6. The method according to claim 4, characterized in that The straw or wheat bran is fumigated and disinfected with a 4 - 7 wt% lysol solution or a 2.5 - 5.0 wt% formaldehyde solution.

7. The method according to claim 1, characterized in that The treatment method of the corn silk is: after washing, drying in a dry room at room temperature for 1 - 2 days.

8. The method according to claim 1, wherein The corn silk is placed in multiple disinfected mesh bags, and the multiple mesh bags are evenly placed.

9. The method according to claim 1, characterized in that, The method includes: S1: Selecting fully swollen, thick-fleshed, firm, shiny-surfaced and healthy green chili peppers, and removing diseased, insect-damaged and damaged fruits; S2: Disinfecting fresh chili peppers; S3: Then soaking in ice brine for 35 - 60 minutes, washing and draining; the concentration of the ice brine is 3 - 5 wt%; S4: Then performing pre-cooling treatment, with treatment conditions: treatment temperature -0.6— -0.8 °C, treatment time 1 - 3 minutes, vacuum degree 0.8 - 2.0 kPa; S5: Before vat storage, wash the inner wall of the vat with a 0.3 - 0.8 wt% calcium hypochlorite solution, and then lay disinfected straw or wheat bran at the bottom of the vat; then load fresh chili peppers and corn silk, the loading amount of fresh chili peppers is 1 / 3 - 2 / 3 of the vat volume, the mass ratio of fresh chili peppers and corn silk is 14 - 20:1, and then seal the vat mouth with kraft paper, and inspect and pick out red fruits and rotten fruits every 5 - 15 days; the conditions of the vat storage method are: temperature 8 - 9 °C, relative humidity 80 - 90%; the treatment method of the corn silk is: after washing, drying in a dry room at room temperature for 1 - 2 days.

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