Konjac's storage and freshness management methods

The devil is also known as "??", "head", "ghost head", "head", "snak", "snacker", "grass head grass", "flower pole", "black head" or "paralysis." It is the Araceae, Amorphophallus, perennial herb, Dioscorea vegetables. Serves as bulbous tubers. Due to the poisonous plant alkaloids, lime must be boiled before consumption. Sichuan, Yunnan, Hubei, and Hunan have all been cultivated. Generally more spring sowing, autumn harvest.
(I) Harvesting requirements When the temperature in autumn falls below 15°C and the leaves on the ground begin to yellow and fall flat, harvesting is most appropriate. When harvesting, bulbous tubers should be dug out from under the petiole. Store at room temperature for 3 to 4 days after harvesting until the cortex is dry and callus is formed before storage.
(B) storage characteristics Konjac suitable storage temperature of 8-10 °C, relative humidity of 70% -80% is appropriate. Storage is the most sensitive to water rot.
(III) Storage and transportation methods
1. Stack the top buds in a dry place indoors or in a library. Generally can be stacked three layers, each layer is covered with a layer of fine soil or straw, the top then covered with fine soil and straw.
2. They are buried outdoors or in the field, where they are placed in a high-drying place, then buried with sand and covered with sand or straw at the top to keep warm and moisturize.
3. When buried in an area that is not too cold, it can be allowed to overwinter in the soil, and some hay can be spread over the ground to prevent freezing.
4. For transportation methods, see relevant parts of steamed bread.
(4) The listed quality standards: Bulbs are hypertrophic, complete, and fully organized; no decay, no damage; baskets, boxes and packaging.

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