(1) Harvesting fruit of Rosa roxburghii fruit is harvested at an appropriate period of time when the fruit is golden yellow, at which point the aroma is rich and the sugar is high. However, according to the determination of Guizhou Agricultural College, the vitamin C content of the fruit of Rosa roxburghii fruit gradually increased with the development of the fruit. When the fruit was formed 82 days later, the peel turned from green to pale yellow, and the content of vitamin C was the highest; further ripening, from light yellow to yellow To a strong yellow color, vitamin C drops slightly. Therefore, in order to improve the nutritional value of Rosa roxburghii, the fruit should be harvested when it is nearly ripe and the peel begins to turn yellow from green, ie about 80 days after fruit formation is appropriate for harvesting. Since vitamin C is synthesized at a relatively low temperature, the vitamin C in the fruit is low at high noon in the morning and evening in one day, and not only does it produce less vitamin C at high temperatures, but it also suffers from much damage. Therefore, it is better to harvest it sooner or later. . In addition, it should also be harvested in rainy and cloudy days to improve the fruit's resistance to storage and transportation.
Branches and berries of thorns are thorny. Wear gloves when harvesting. The harvested fruit should be promptly sent to the processing plant for processing or for sale. Failure to deal with it in time should be properly maintained or stored.
Hand-picked flower laborers can test spray growth inhibitors 1 to 2 days before harvesting, harvest plastic cloth under the tree, tap the sticks with a stick, shake off the fruit collection. It is not difficult to solve the problem by selecting the proper agent and suitable concentration.
(2) The preservation organization of the storage of Rosa roxburghii fruits is underdeveloped, and the water is quickly lost after harvesting. Severe loss of water and wilting occurs at room temperature for 5 to 6 days, affecting fresh sales and processing. Therefore, proper storage is very important.
1. The purpose of the storage of fresh fruits for storage is to reduce rot and light consumption, and to preserve the nutrients and the freshness of the fruits to the utmost. Placing pears in plastic film bags can significantly reduce water loss and thus reduce light consumption. Low temperature is good for preservation of vitamin C and other nutrients, and lightness and decay are also reduced. Therefore, the pears are packed in polyethylene plastic film bags and stored in a cold storage at 0 to 5°C. After 60 days, the good fruit rate is above 75% and the preservation rate of vitamin C is above 70%. The fruit of Rosa roxburghii matures from August to September, the temperature is still high, and the respiration is strong. The normal temperature storage should not exceed 15 days, and it should be stored in a cool place. Long-term storage should be controlled at a temperature of 0 to 5°C.
2. Storage of dry products In order to solve the annual supply of processing raw materials of the roxburgberry, the fresh fruits are dried and stored. Cross-cut fresh fruit with stainless steel knife to remove seeds, then cut into 6 to 8 pieces of pulp, then use sulfur powder (2 to 4 kg of sulfur powder per ton of fruit pieces) for 2 to 3 hours, dried or dried. The sulphur-treated fruit pieces are based on the principle that the temperature is not too high and can be quickly dried to increase the preservation rate of vitamin C. Tests have shown that Robinnia pseudoacacia is dried at a constant temperature of 70°C, and the loss rate of vitamin C is only about 1%. Each 100g of dry product contains more than 8,700 mg of vitamin C.
The raw pears and dried fruits must be smoked before storage at room temperature. Each ton of dried fruit is smoked with 2 kg of sulfur powder for 2 hours. The fruit is then packed in sacks and coated with a plastic film bag. This will enable the fruit to maintain the stability of vitamin C during storage, less loss, still maintain a strong aroma, no mildew or insects, vitamin C loss of 3% or less, can be stored for more than 1 year.
The appearance is tan, and the cork is red-brown at the flaking; there are intermittent stripes on the branches, nodules are enlarged, and the shape is like a bead. Most of the hard and delicate roots and fibrous roots are born, and some surfaces are smooth and smooth, such as stalks. It is commonly known as "crossing the river branches" or "crossing bridges"; there are brown scales on the upper part, and there are residual stems or petioles that have not been cleaned at the top. The quality is firm and hard, the section is irregular, the skin is dark brown, the wood is golden, the rays are cracked, the central pith is red and yellow, and occasionally hollow. Odorless, very bitter taste, chewing saliva can be dyed red and yellow. It is better to use fat, beaded, solid, red-yellow, no residual stems and fibrous roots.
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