CN110973235A - Preservation method for sweet potatoes - Google Patents
Preservation method for sweet potatoes Download PDFInfo
- Publication number
- CN110973235A CN110973235A CN201911234097.1A CN201911234097A CN110973235A CN 110973235 A CN110973235 A CN 110973235A CN 201911234097 A CN201911234097 A CN 201911234097A CN 110973235 A CN110973235 A CN 110973235A
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- Prior art keywords
- sweet potatoes
- sweet
- storage
- sweet potato
- potatoes
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A storage method for keeping sweet potatoes fresh comprises the following steps: (1) screening sweet potatoes; (2) sweet potato treatment; (4) storing the sweet potatoes; (5) and (5) storing and observing. According to the invention, the sweet potatoes are treated by adopting the high-power diluted preservative, so that the preservation time is increased, the occurrence of rotting phenomenon in the storage period is avoided, the storage environment of the sweet potatoes is simple, the ventilation and drying of the storage environment are emphasized, the storage cost is reduced, and the storage quality and the storage time of the sweet potatoes are qualitatively improved.
Description
Technical Field
The invention relates to the technical field of sweet potato storage, in particular to a storage method for keeping sweet potatoes fresh.
Background
Sweet potatoes are important grain crops, are second to rice, wheat and corn, are large in planting area and wide in range in China, have the first annual output in the world, are rich in anthocyanin and high in nutritional value, can be used as raw materials of health-care food, are drought-resistant and barren when being planted, have the annual output of more than 5000kg, can be used as raw or cooked fruits, are popular with people, and have the growing planting area in recent years. Sweet potato, pachyrhizus and purple sweet potato are concentrated in marketing seasons, supply is larger than demand, price is low, harvest is difficult to achieve, the sweet potato, purple sweet potato and pachyrhizus are high in moisture content, the skin is thin and crisp and tender, the sweet potato, purple sweet potato and pachyrhizus are easy to be damaged by machinery when being taken, microorganisms are corroded, rot and deteriorate, the sweet potato, purple sweet potato and purple sweet potato are sensitive to temperature, the sweet potato, purple sweet potato and purple sweet potato are easy to cool and damage after being stored at low temperature, the surface of the sweet potato is sunken, the sweet potato is mildewed and decayed, the sweet potato is hard and bitter when being steamed and boiled easily, the pulp of the pach. Sweet potatoes are infected with microorganisms during storage, such as: the sweet potatoes and the sweet potatoes are mainly stored in a traditional storage mode at present, the influence of external temperature and management is large, the loss caused by improper storage can reach more than 15% every year, huge loss is caused to farmers and enterprises, and no systematic method exists in the cold storage and preservation technology for the sweet potatoes and the sweet potatoes.
Disclosure of Invention
The invention provides a storage method for keeping sweet potatoes fresh, which aims to solve the problems.
The technical scheme adopted by the invention is as follows:
a storage method for keeping sweet potatoes fresh comprises the following steps:
(1) screening sweet potatoes: selecting fresh sweet potatoes with little soil on the surface, no moth eye, no damage and no deterioration;
(2) sweet potato treatment: soaking the sweet potatoes to be stored in a 500-time diluted solution of thiophanate methyl for 3-5 min, taking out, and airing the sweet potatoes in a ventilated and dry place for 2-3 d;
(3) airing the grass curtain and the plant ash: placing the grass curtain and the plant ash in the sun for airing for 2-3 days;
(4) sweet potato storage: placing the dried grass curtain in the step (3) close to a wall, ventilating the room, naturally ventilating the room, and wrapping the sweet potatoes treated in the step (2) with a layer of plant ash dried in the step (3), and then mixing and stacking the sweet potatoes and charcoal or bamboo charcoal, wherein the charcoal or bamboo charcoal is placed between the sweet potato block gaps and the layer gaps;
(5) storage and observation: a dry-wet thermometer is hung 50cm above the sweet potato stack in the storage chamber, and the other thermometer is inserted into the sweet potato stack at a depth of 20cm to measure the internal temperature of the sweet potato stack.
And (3) the sweet potatoes in the step (2) are not required to be placed in the open air for overnight when being aired.
And (4) erecting a wood stick at a certain distance in the sweet potato pile in the step (4), and after the sweet potatoes and charcoal or bamboo charcoal pile are placed, drawing out the wood stick and reserving a vent hole.
The height of the sweet potato pile in the step (4) of storing the sweet potatoes is not more than 1.5 m.
And (3) the straw mats and the plant ash can be repeatedly used for 3 years, the repeatedly used straw mats and the plant ash are activated every year, and the new straw mats and the plant ash are replaced at most 7 years after the use.
And (4) placing the grass curtain in a wooden box, and mixing and stacking sweet potatoes and charcoal or bamboo charcoal in the wooden box.
The distance between wood rods in the sweet potato pile in the step (4) is 15-25 cm.
The invention has the beneficial effects that: according to the invention, the sweet potatoes are treated by adopting the high-power diluted preservative, so that the preservation time is increased, the occurrence of rotting phenomenon in the storage period is avoided, the storage environment of the sweet potatoes is simple, the ventilation and drying of the storage environment are emphasized, the storage cost is reduced, and the storage quality and the storage time of the sweet potatoes are qualitatively improved.
Detailed Description
A storage method for keeping sweet potatoes fresh comprises the following steps:
(1) screening sweet potatoes: selecting fresh sweet potatoes with little soil on the surface, no moth eye, no damage and no deterioration;
(2) sweet potato treatment: soaking the sweet potatoes to be stored in a 500-time diluted solution of thiophanate methyl for 3-5 min, taking out, and airing the sweet potatoes in a ventilated and dry place for 2-3 d;
(3) airing the grass curtain and the plant ash: placing the grass curtain and the plant ash in the sun for airing for 2-3 days;
(4) sweet potato storage: placing the dried grass curtain in the step (3) close to a wall, ventilating indoors, naturally ventilating air and natural humidity, placing the sweet potatoes processed in the step (2) on the grass curtain, wrapping the surfaces of the sweet potatoes with a layer of plant ash dried in the step (3), and then mixing and stacking the sweet potatoes and charcoal or bamboo charcoal, wherein the charcoal or bamboo charcoal is placed between the sweet potato block gaps and the layer gaps.
(5) Storage and observation: a dry-wet thermometer is hung 50cm above the sweet potato stack in the storage chamber, and the other thermometer is inserted into the sweet potato stack at a depth of 20cm to measure the internal temperature of the sweet potato stack.
And (3) the sweet potatoes in the step (2) are not required to be placed in the open air for overnight when being aired.
And (4) erecting a wood stick at a certain distance in the sweet potato pile in the step (4), and after the sweet potatoes and charcoal or bamboo charcoal pile are placed, drawing out the wood stick and reserving a vent hole.
The height of the sweet potato pile in the step (4) of storing the sweet potatoes is not more than 1.5 m.
And (3) the straw mats and the plant ash can be repeatedly used for 3 years, the repeatedly used straw mats and the plant ash are activated every year, and the new straw mats and the plant ash are replaced at most 7 years after the use.
And (4) placing the grass curtain in a wooden box, and mixing and stacking sweet potatoes and charcoal or bamboo charcoal in the wooden box.
The distance between wood rods in the sweet potato pile in the step (4) is 15-25 cm.
The present invention will be described in detail with reference to specific examples.
Example 1
A storage method for keeping sweet potatoes fresh comprises the following steps:
(1) screening sweet potatoes: selecting fresh sweet potatoes with little soil on the surface, no moth eye, no damage and no deterioration; after the initial selection of the sweet potatoes is finished, classifying the sweet potatoes according to the size and specification of the sweet potatoes, and facilitating the respective placement and storage of the sweet potatoes;
(2) sweet potato treatment: soaking the stored sweet potatoes in a 500-time diluted solution of thiophanate methyl for 3min, taking out, airing the sweet potatoes in a ventilated and dry place for 2d, and airing the sweet potatoes in the open air for one night;
(3) airing the grass curtain and the plant ash: placing the grass curtain and the plant ash in the sun for airing for 3 d;
(4) sweet potato storage: placing the dried grass curtain in the step (3) in a wooden box, ventilating indoors, naturally ventilating air and natural humidity, placing the sweet potatoes processed in the step (2) on the grass curtain, wrapping the surfaces of the sweet potatoes with a layer of plant ash dried in the step (3), then mixing and stacking the sweet potatoes and bamboo charcoal, erecting a wooden stick at the interval of 25cm in a stack of the sweet potatoes and the bamboo charcoal, taking out the wooden stick after the sweet potatoes and the charcoal are stacked, and reserving air holes, wherein the height of the stack of the sweet potatoes is 1.3 m.
(5) Storage and observation: a dry-wet thermometer is hung 50cm above a sweet potato pile in the storage room, and the other thermometer is inserted into the sweet potato pile 20cm deep to measure the internal temperature of the sweet potato pile, wherein the temperature is kept to be 10-15 ℃ again, and the humidity is kept to be 80-90% again.
Example 2
A storage method for keeping sweet potatoes fresh comprises the following steps:
(1) screening sweet potatoes: selecting fresh sweet potatoes with little soil on the surface, no moth eye, no damage and no deterioration; after the initial selection of the sweet potatoes is finished, classifying the sweet potatoes according to the size and specification of the sweet potatoes, and facilitating the respective placement and storage of the sweet potatoes;
(2) sweet potato treatment: soaking the stored sweet potatoes in a 500-time diluted solution of thiophanate methyl for 5min, taking out, airing the sweet potatoes in a ventilated and dry place for 3d, and airing the sweet potatoes in the open air for one night;
(3) airing the grass curtain and the plant ash: placing the grass curtain and the plant ash in the sun for airing for 2 d;
(4) sweet potato storage: placing the dried grass curtain in the step (3) close to a wall, ventilating indoors, naturally air and natural humidity, placing the sweet potatoes processed in the step (2) on the grass curtain, wrapping the surfaces of the sweet potatoes with a layer of plant ash dried in the step (3), then mixing and stacking the sweet potatoes and charcoal, erecting a wood stick at the interval of 15cm in a sweet potato and charcoal pile, taking out the wood stick after the sweet potatoes and the charcoal pile are placed, and reserving air holes, wherein the height of the sweet potato pile is 1.4 m.
(5) Storage and observation: a dry-wet thermometer is hung 50cm above a sweet potato pile in the storage room, and the other thermometer is inserted into the sweet potato pile 20cm deep to measure the internal temperature of the sweet potato pile, wherein the temperature is kept to be 10-15 ℃ again, and the humidity is kept to be 80-90% again.
Example 3
A storage method for keeping sweet potatoes fresh comprises the following steps:
(1) screening sweet potatoes: selecting fresh sweet potatoes with little soil on the surface, no moth eye, no damage and no deterioration; after the initial selection of the sweet potatoes is finished, classifying the sweet potatoes according to the size and specification of the sweet potatoes, and facilitating the respective placement and storage of the sweet potatoes;
(2) sweet potato treatment: soaking the stored sweet potatoes in a 500-time diluted solution of thiophanate methyl for 4min, taking out, airing the sweet potatoes in a ventilated and dry place for 2.5d, and airing the sweet potatoes in the open air for one night;
(3) airing the grass curtain and the plant ash: placing the grass curtain and the plant ash in the sun for airing for 2.5 days;
(4) sweet potato storage: placing the dried grass curtain in the step (3) close to a wall, ventilating indoors, naturally air and natural humidity, placing the sweet potatoes processed in the step (2) on the grass curtain, wrapping the surfaces of the sweet potatoes with a layer of plant ash dried in the step (3), then mixing and stacking the sweet potatoes and charcoal, erecting a wood stick at the interval of 20cm in a sweet potato and charcoal pile, taking out the wood stick after the sweet potatoes and the charcoal pile are placed, and reserving air holes, wherein the height of the sweet potato pile is 1.3 m.
(5) Storage and observation: a dry-wet thermometer is hung 50cm above a sweet potato pile in the storage room, and the other thermometer is inserted into the sweet potato pile 20cm deep to measure the internal temperature of the sweet potato pile, wherein the temperature is kept to be 10-15 ℃ again, and the humidity is kept to be 80-90% again.
In order to verify the storage effect of the sweet potatoes, after the sweet potatoes in any pile or a wooden box in the embodiment are spot-checked and stored for 12 months, the color and luster of the sweet potatoes are observed, and the sweet potatoes are tasted: the color and the taste of the fresh sweet potatoes are basically not different through comparison, and the original color and the original taste of the sweet potatoes are kept.
The embodiments of the present invention have been described in detail, but the description is only for the preferred embodiments of the present invention and should not be construed as limiting the scope of the present invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.
Claims (7)
1. A storage method for keeping sweet potatoes fresh is characterized by comprising the following storage steps:
(1) screening sweet potatoes: selecting fresh sweet potatoes with little soil on the surface, no moth eye, no damage and no deterioration;
(2) sweet potato treatment: soaking the sweet potatoes to be stored in a 500-time diluted solution of thiophanate methyl for 3-5 min, taking out, and airing the sweet potatoes in a ventilated and dry place for 2-3 d;
(3) airing the grass curtain and the plant ash: placing the grass curtain and the plant ash in the sun for airing for 2-3 days;
(4) sweet potato storage: placing the dried grass curtain in the step (3) close to a wall, ventilating the room, naturally ventilating the room, and wrapping the sweet potatoes treated in the step (2) with a layer of plant ash dried in the step (3), and then mixing and stacking the sweet potatoes and charcoal or bamboo charcoal, wherein the charcoal or bamboo charcoal is placed between the sweet potato block gaps and the layer gaps;
(5) storage and observation: a dry-wet thermometer is hung 50cm above the sweet potato stack in the storage chamber, and the other thermometer is inserted into the sweet potato stack at a depth of 20cm to measure the internal temperature of the sweet potato stack.
2. The method for storing fresh-keeping sweet potatoes as claimed in claim 1, wherein the sweet potatoes are not left in the open air overnight when being aired in the step (2).
3. The storage method for keeping sweet potatoes fresh as claimed in claim 1, wherein in the step (4), a wood stick is erected in a sweet potato pile at a certain distance, and after the sweet potatoes and charcoal or bamboo charcoal piles are placed, the wood stick is drawn out to leave a vent hole.
4. The preservation method for keeping sweet potatoes fresh as claimed in claim 1, wherein the height of the sweet potato pile in the step (4) is not more than 1.5 m.
5. The storage method for keeping sweet potatoes fresh as claimed in claim 1, wherein the straw mats and the plant ash in the step (3) can be reused for 3 years, the reused straw mats and the plant ash are activated every year, and the new straw mats and the plant ash are replaced by the new straw mats and the plant ash for up to 7 years.
6. The storage method for keeping sweet potatoes fresh as claimed in claim 1, wherein in the step (4), the straw mat is placed in a wooden box, and the sweet potatoes and charcoal or bamboo charcoal are mixed and stacked in the wooden box.
7. The preservation method for the sweet potatoes according to claim 3, wherein the distance between wood rods in the sweet potato pile in the step (4) is 15-25 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911234097.1A CN110973235A (en) | 2019-12-05 | 2019-12-05 | Preservation method for sweet potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911234097.1A CN110973235A (en) | 2019-12-05 | 2019-12-05 | Preservation method for sweet potatoes |
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| Publication Number | Publication Date |
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| CN110973235A true CN110973235A (en) | 2020-04-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911234097.1A Pending CN110973235A (en) | 2019-12-05 | 2019-12-05 | Preservation method for sweet potatoes |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB313946A (en) * | 1928-06-20 | 1930-01-29 | Carl Gustaf Pettersson | Improved preservative for stored potatoes and other roots |
| CN103960353A (en) * | 2014-05-23 | 2014-08-06 | 湖北名盛生物科技有限公司 | Sweet potato preservation agent and sweet potato preservation method |
| CN107372788A (en) * | 2017-08-03 | 2017-11-24 | 张红霞 | A kind of preservation method that can keep ipomoea batatas quality and flavor |
| CN107811040A (en) * | 2017-11-02 | 2018-03-20 | 广西吉朋投资有限公司 | A kind of fresh-keeping storage method of sweet potato |
| CN107980768A (en) * | 2017-11-29 | 2018-05-04 | 广西藤县绿葛葛业有限公司 | The store method that a kind of Pachyrhizua angulatus is placed vertically |
| CN109769928A (en) * | 2019-03-23 | 2019-05-21 | 罗平县经济作物技术推广站 | A kind of indoor method for storing and refreshing of jerusalem artichoke |
| CN110353034A (en) * | 2019-08-27 | 2019-10-22 | 云南广汇种植有限公司 | A kind of novel storage method of seed potato |
-
2019
- 2019-12-05 CN CN201911234097.1A patent/CN110973235A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB313946A (en) * | 1928-06-20 | 1930-01-29 | Carl Gustaf Pettersson | Improved preservative for stored potatoes and other roots |
| CN103960353A (en) * | 2014-05-23 | 2014-08-06 | 湖北名盛生物科技有限公司 | Sweet potato preservation agent and sweet potato preservation method |
| CN107372788A (en) * | 2017-08-03 | 2017-11-24 | 张红霞 | A kind of preservation method that can keep ipomoea batatas quality and flavor |
| CN107811040A (en) * | 2017-11-02 | 2018-03-20 | 广西吉朋投资有限公司 | A kind of fresh-keeping storage method of sweet potato |
| CN107980768A (en) * | 2017-11-29 | 2018-05-04 | 广西藤县绿葛葛业有限公司 | The store method that a kind of Pachyrhizua angulatus is placed vertically |
| CN109769928A (en) * | 2019-03-23 | 2019-05-21 | 罗平县经济作物技术推广站 | A kind of indoor method for storing and refreshing of jerusalem artichoke |
| CN110353034A (en) * | 2019-08-27 | 2019-10-22 | 云南广汇种植有限公司 | A kind of novel storage method of seed potato |
Non-Patent Citations (1)
| Title |
|---|
| 张宏宇: "《粮食与种子贮藏技术》", 30 June 2009, 金盾出版社 * |
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Application publication date: 20200410 |