CN113597893A - Sweet potato water cellaring device and method - Google Patents
Sweet potato water cellaring device and method Download PDFInfo
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- CN113597893A CN113597893A CN202111010916.1A CN202111010916A CN113597893A CN 113597893 A CN113597893 A CN 113597893A CN 202111010916 A CN202111010916 A CN 202111010916A CN 113597893 A CN113597893 A CN 113597893A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01F—PROCESSING OF HARVESTED PRODUCE; HAY OR STRAW PRESSES; DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE
- A01F25/00—Storing agricultural or horticultural produce; Hanging-up harvested fruit
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01F—PROCESSING OF HARVESTED PRODUCE; HAY OR STRAW PRESSES; DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE
- A01F25/00—Storing agricultural or horticultural produce; Hanging-up harvested fruit
- A01F25/02—Clamps; Pits
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- 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
- Y02A20/00—Water conservation; Efficient water supply; Efficient water use
- Y02A20/108—Rainwater harvesting
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Abstract
The invention discloses a water cellaring device and a water cellaring method for sweet potatoes, which belong to a sweet potato storage mode in the technical field of agricultural product storage, and the technical scheme is that the water cellaring device comprises a cellaring control chamber arranged outside a mountain body and a water cellaring storage chamber arranged inside the mountain body, wherein the cellaring control chamber penetrates through the mountain body through a conveying pipeline and is communicated with the inside of the water cellaring storage chamber; the water cellar storage chamber comprises a cellar body and a storage box arranged in the cellar body, and a water channel is formed between the outer wall of the storage box and the cellar body; the invention provides a sweet potato water cellaring device and a sweet potato water cellaring method, which are characterized in that (1) a water cellaring device is used for disinfecting; (2) putting sweet potatoes into a cellar; (3) adjusting the internal environment of the storage tank; (4) adjusting the internal environment of the cellar body; (5) daily management; (6) periodically checking for rejection for effective storage.
Description
Technical Field
The invention belongs to the technical field of agricultural product storage, and particularly relates to a sweet potato water cellaring device and method.
Background
The sweet potato is also called sweet potato, red moss, sweet potato and sweet potato. The sweet potato has high nutritive value, and is a health food used as both medicine and food. The sweet potato is rich in potassium, beta-carotene, folic acid, vitamin C and vitamin B6, and the 5 components are all helpful for preventing cardiovascular diseases. Sweet potato also has effects of resisting diabetes, preventing emphysema, and resisting cancer. Sweet potatoes contain rich starch, dietary fiber, carotene, various vitamins, more than 10 trace elements such as potassium, iron, copper, calcium, selenium and the like, linoleic acid and the like, have high nutritional value, and are called as health-care food with balanced and nearly perfect nutrition by nutriologists. Sweet potatoes are low-fat and low-heat food, can effectively prevent sugar in a human body from being converted into fat, has the effects of losing weight and health care for young people, has the effects of tonifying middle-aged and blood, tonifying qi and promoting the production of body fluid, widening intestines and stomach and relieving constipation for old people, and is considered by scientists to have the effects of reducing blood sugar, reducing blood fat, supplementing calcium, resisting aging, improving immunity and the like. In recent years, sweet potatoes are pretty in international and domestic markets, and the market development prospect is very wide.
The requirements of the sweet potatoes on temperature and humidity are strict in the storage process, the sweet potatoes are easily frozen to form hard cores when placed in places with too low temperature, and can grow buds when placed in places with too high temperature, and the sweet potatoes are easily damaged by germs and rotten when placed in humid and stuffy places. The existing storage method is generally to store by adding lime powder into a cellar, however, the lime powder is easy to generate heat after absorbing water, and is easy to cause fluctuation of environmental temperature, which is not beneficial to storage of sweet potatoes, and sweet potato seeds in the storage process are mildewed and rotten.
Therefore, for the storage of the sweet potatoes, the sweet potatoes need to be stored for a long time at a proper and stable temperature, so that the storage effect of the sweet potatoes can be facilitated, and the natural constant storage mode through the water cellar is an important mode for realizing the long-term storage of the sweet potatoes.
Disclosure of Invention
The first purpose of the invention is to provide a water cellar storage device for sweet potatoes, which is characterized in that a cellar storage chamber is arranged inside a mountain body, and a cellar control chamber is arranged outside the mountain body to regulate and control the cellar storage chamber, so that the cellar storage chamber can stably store the sweet potatoes for a long time under natural conditions. The second purpose of the invention is to provide a method for storing sweet potatoes in a water cellar, which can be used for storing the sweet potatoes stably for a long time under the condition of proper temperature and humidity based on the use of the water cellar.
The first object of the present invention is achieved by: the device comprises a cellaring control chamber arranged outside a mountain body and a water cellar storage chamber arranged inside the mountain body, wherein the cellaring control chamber penetrates through the mountain body through a conveying pipeline and is communicated with the inside of the water cellar storage chamber; the input port of water yield controlling means and air content controlling means all sets up with the inside intercommunication of cistern storage chamber, the cistern storage chamber includes the cellar for storing things body, sets up the container in the cellar for storing things body, forms the basin between the outer wall of container and the cellar for storing things body.
The second object of the present invention is achieved by: (1) b, disinfecting the water cellar: and after the inside of the storage box is disinfected by liquid, a layer of disinfection powder is paved, wherein the disinfection powder is 0.6-0.8 kg/square meter of quicklime which is uniformly scattered on the surface of the brick wall layer in the storage box, and 0.3-0.6 kg/square meter of quicklime is uniformly scattered on the surface of the straw mat layer.
(2) Sweet potato cellar entry: selecting fresh sweet potatoes with undamaged skins, and spraying a mixed agent of acetone, naphthylacetic acid and plant ash on the skins of the sweet potatoes, wherein the ratio of the acetone to the naphthylacetic acid to the plant ash is 1:2: 80; spraying sweet potatoes, placing the sprayed sweet potatoes on a grass cushion layer, flatly paving a layer of plant ash on the upper layer of the sweet potatoes, wherein the thickness of the plant ash is 1-2cm, and paving a layer of grass cushion layer on the surface of the plant ash; 4-6 layers of sweet potato layers are laid according to the above manner, and a temperature sensor and a humidity sensor are placed on each sweet potato layer.
(3) Adjusting the internal environment of the storage tank: the temperature of sweet potatoes entering a storage box is controlled to be 20-25 ℃ by adopting step type cooling control, the sweet potatoes are cooled in the storage box, the temperature is reduced to be 10-15 ℃ within 24 hours, the relative humidity inside the sweet potatoes is controlled to be 80-90%, and an air outlet and an air inlet are arranged at the top of the storage box.
(4) Adjusting the internal environment of the cellar body: the concentration of carbon dioxide is controlled within 2200PPM under the control of the air content control device in the cellar body, and the positive pressure of 8-22 pa is kept in the cellar body.
(5) Daily management: carrying out antibacterial and bud-inhibiting treatment on the sweet potatoes in the step (4); and (3) antibiosis: spraying 1.2-1.6% of antibacterial agent solution on the sweet potatoes stored in the storage box, and continuously spraying for 3 times at intervals of 22-24 hours; and (3) bud inhibition: spraying the bud inhibiting solvent within 4-8 hours after each antibacterial treatment, wherein the spraying amount is 16-19 ml/kg, and continuously spraying for 3 times at intervals of 22-24 hours.
(6) And (3) regular inspection and removal: and during the storage period of the sweet potatoes, the upper cover of the storage box is periodically opened for inspection, and the sweet potatoes with abnormal conditions are timely removed.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. according to the invention, a cellar storage control room is arranged outside the mountain body to adjust the temperature, humidity and gas content of the cellar storage room inside the mountain body by means of the unique conditions of the mountain body, so that the stability of the internal environment of the cellar storage room is ensured, the long-term temperature preservation of the stored sweet potatoes is facilitated, and more specifically, a water quantity control device is used for periodically and circularly updating the water quantity in the cellar storage room and can also be circulated to the cellar storage room for adjustment by filtering rainwater collected from the outside to a certain extent; the air content control device adjusts the air content in the water cellar storage chamber in real time.
2. According to the invention, the inclined plate is arranged at the top of the cellar storage control chamber, so that rainwater can be collected, the tail end of the inclined plate is communicated with the upper end of the pool body, the pool body can effectively collect rainwater, the inclined filter screen plate is arranged in the pool body to primarily filter the rainwater, the rainwater in the purified water cavity is circulated in the water tank under the action of the water quantity control device, and the temperature in the cellar storage chamber is in a dynamic balance state.
3. According to the invention, the purified water in the communicated purified water cavity is extracted through the water inlet pipe under the action of the water circulation controller, the water quantity is discharged into the water tank under the action of the water outlet pipe to adjust the humidity and the temperature of the cistern storage chamber, and the water outlet pipe realizes outward discharge of the extracted water quantity in the water tank by the water outlet pipe, so that the water circulation adjustment of the water quantity in the water tank is realized.
4. According to the invention, the airflow conveying box is arranged, so that outside air is conveyed into the cistern storage chamber through the airflow pipe by the conveying of the air inlet filtering pipeline under the power control of the airflow conveying box, the airflow in the cistern storage chamber can be extracted under the action of the airflow pipe and is discharged under the action of the exhaust pipeline, and thus, the circulation control of the air in the cistern storage chamber is realized.
5. In the invention, the water cellar is adopted for disinfection in sequence (1); (2) putting sweet potatoes into a cellar; (3) adjusting the internal environment of the storage tank; (4) adjusting the internal environment of the cellar body; (5) daily management; (6) periodically checking and removing the sweet potatoes, and storing the sweet potatoes by means of storage in a water cellar; further, through the inside disinfection of preliminary storage case, the sweet potato place the protection handle and carry out antibiotic and the processing that presses down the bud to the sweet potato for carry out the omnidirectional protection to the sweet potato, guarantee long-term fresh storage, wherein, carry out antibiotic and press down the bud in the earlier stage of storing and handle, the effectual effect of guaranteeing the whole save of sweet potato.
6. In the invention, the temperature of the sweet potatoes which are initially stored in the storage box is gradually reduced from 20-25 ℃ to 10-15 ℃ by adopting a step-type cooling mode, so that the storage time of the sweet potatoes is longer, further, the relative humidity inside the sweet potatoes is controlled to be 80-90%, the storage time of the sweet potatoes is greatly prolonged, more specifically, the temperature of the sweet potatoes is finally controlled to be 13 ℃, and the sweet potatoes are more stably and effectively stored in a cellar regulation storage mode.
Drawings
In order to more clearly illustrate the detailed description of the invention or the technical solutions in the prior art, the drawings that are needed in the detailed description of the invention or the prior art will be briefly described below. Throughout the drawings, like elements or portions are generally identified by like reference numerals. In the drawings, elements or portions are not necessarily drawn to scale.
FIG. 1 is a schematic view of the overall structure of the water cellaring device of the present invention;
fig. 2 is a schematic view b of the overall structure of the water cellaring device.
The labels in the figure are: 1-mountain body, 2-cellaring control chamber, 3-cellaring storage chamber, 4-conveying pipeline, 5-rainwater collecting device, 6-water quantity control device, 7-air content control device, 8-cellaring body, 9-storage tank, 10-water tank, 11-inclined plate, 12-tank body, 13-water inlet port, 14-filter screen plate, 15-filter cavity, 16-water purification cavity, 17-installation cavity, 18-motor, 19-water circulation controller, 21-water inlet pipe, 22-discharge pipe, 23-water discharge pipe, 24-airflow conveying box, 25-air inlet filter pipeline, 26-exhaust pipeline, 27-airflow pipe, 28-composite soil layer, 29-sand layer and 30-waterproof film layer, 31-brick wall layer, 32-grass cushion layer.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
A sweet potato water cellaring device comprises a cellaring control chamber 2 arranged outside a mountain body 1 and a cellaring storage chamber 3 arranged inside the mountain body 1, wherein the cellaring control chamber 2 penetrates through the mountain body 1 through a conveying pipeline 4 and is communicated with the interior of the cellaring storage chamber 3, and the cellaring control chamber 2 comprises a rainwater collecting device 5 arranged at the top, a water quantity control device 6 and an air content control device 7 arranged inside; the input ports of the water quantity control device 6 and the air content control device 7 are communicated with the interior of the water cellar storage chamber 3, the water cellar storage chamber 3 comprises a cellar body 8 and a storage box 9 arranged in the cellar body 8, and a water channel 10 is formed between the outer wall of the storage box 9 and the cellar body 8; by means of the unique conditions of the mountain body 1, a cellar control chamber 2 is arranged outside the mountain body 1 to regulate the temperature, the humidity and the gas content of a cellar storage chamber 3 in the mountain body 1, so that the stability of the internal environment of the cellar storage chamber 3 is guaranteed, and the long-term temperature storage of the stored sweet potatoes is facilitated; more specifically, the water quantity control device 6 periodically and circularly updates the water quantity in the cistern storage chamber 3, and can also circularly circulate the rainwater collected from the outside into the cistern storage chamber 3 for regulation under the condition of certain filtration; the air content control device 7 adjusts the air content inside the cistern reservoir 3 in real time.
The rainwater collecting device 5 comprises an inclined plate 11 arranged at the top of the cellaring control chamber 2 and a pool body 12 arranged at the tail end of the inclined plate 11, and the upper end of the pool body 12 is connected with the tail end of the inclined plate 11 through a water inlet port 13; an inclined filter screen plate 14 is arranged in the tank body 12, and the filter screen plate 14 divides the tank body 12 into a filter cavity 15 and a purified water cavity 16 from top to bottom; through setting up hang plate 11 at 2 tops of cellar for storing things control room, can realize the collection to the rainwater, and make the end of hang plate 11 and the upper end of cell body 12 communicate, make cell body 12 carry out effectual collection to the rainwater, and filter plate 14 that sets up the slope in cell body 12 inside carries out preliminary filtration processing to the rainwater, and make the rainwater in water purification chamber 16 circulate in basin 10 under the effect of water yield controlling means 6, the temperature in the guarantee cellar for storing things storage chamber 3 is in dynamic balanced state.
The water quantity control device 6 and the air content control device 7 are both arranged in the installation cavity 17, the water quantity control device 6 comprises a motor 18 arranged outside the installation cavity 17 and a water circulation controller 19 arranged in the installation cavity 17, and the motor 18 supplies power to the water circulation controller 19; the water circulation controller 19 comprises a water inlet pipe 21 communicated with the purified water cavity 16, an outlet pipe 22 with an outlet end arranged in the water tank 10, and a drain pipe 23 with an outlet end arranged outside the cellaring control chamber 2, wherein the water inlet pipe 21, the outlet pipe 22 and the drain pipe 23 are all communicated with the inside of the water circulation controller 19; the purified water in the communicated purified water cavity 16 is extracted through the water inlet pipe 21 by the action of the water circulation controller 19, and the water is discharged into the water tank 10 to adjust the humidity and the temperature of the cistern storage chamber 3 under the action of the water outlet pipe 22, and the water outlet pipe 23 realizes outward discharge after the water in the water tank 10 is extracted by the water outlet pipe 22, thereby realizing the circulation adjustment of the water quantity in the water tank 10.
The air content control device 7 comprises an air flow conveying box 24, an air inlet filtering pipeline 25 and an air exhaust pipeline 26 which are communicated with the air flow conveying box 24, the bottom of the air flow conveying box 24 is also provided with an air flow pipe 27 communicated with the inside of the air flow conveying box 24, and the outlet end of the air flow pipe 27 sequentially penetrates through the mountain body 1 and the cistern storage chamber 3 and is communicated with the inside of the cistern storage chamber 3; due to the arrangement of the air flow conveying box 24, under the power control of the air flow conveying box 24, the air outside is conveyed to the interior of the cistern storage chamber 3 through the air flow pipe 27 by the conveying of the air inlet filtering pipeline 25, the air flow in the cistern storage chamber 3 can be extracted under the action of the air flow pipe 27 and can be discharged under the action of the exhaust pipeline 26, and therefore, the circulation control of the air inside the cistern storage chamber 3 is realized.
The side wall and the bottom of the storage box 9 are sequentially provided with a composite soil layer 28, a sand layer 29, a waterproof film layer 30, a brick wall layer 31 and a grass mat layer 32 from outside to inside.
The height of the water tank 10 is one tenth of the height of the storage tank 9.
A sweet potato water cellaring method comprises the following steps:
(1) b, disinfecting the water cellar: and after the inside of the storage box is disinfected by liquid, a layer of disinfection powder is paved, wherein the disinfection powder is 0.6-0.8 kg/square meter of quicklime which is uniformly scattered on the surface of the brick wall layer in the storage box, and 0.3-0.6 kg/square meter of quicklime is uniformly scattered on the surface of the straw mat layer.
(2) Sweet potato cellar entry: selecting fresh sweet potatoes with undamaged skins, and spraying a mixed agent of acetone, naphthylacetic acid and plant ash on the skins of the sweet potatoes, wherein the ratio of the acetone to the naphthylacetic acid to the plant ash is 1:2: 80; spraying sweet potatoes, placing the sprayed sweet potatoes on a grass cushion layer, flatly paving a layer of plant ash on the upper layer of the sweet potatoes, wherein the thickness of the plant ash is 1-2cm, and paving a layer of grass cushion layer on the surface of the plant ash; 4-6 layers of sweet potato layers are laid according to the above manner, and a temperature sensor and a humidity sensor are placed on each sweet potato layer.
(3) Adjusting the internal environment of the storage tank: the temperature of sweet potatoes entering a storage box is controlled to be 20-25 ℃ by adopting step type cooling control, the sweet potatoes are cooled in the storage box, the temperature is reduced to be 10-15 ℃ within 24 hours, the relative humidity inside the sweet potatoes is controlled to be 80-90%, and an air outlet and an air inlet are arranged at the top of the storage box.
(4) Adjusting the internal environment of the cellar body: the concentration of carbon dioxide is controlled within 2200PPM under the control of the air content control device in the cellar body, and the positive pressure of 8-22 pa is kept in the cellar body.
(5) Daily management: carrying out antibacterial and bud-inhibiting treatment on the sweet potatoes in the step (4); and (3) antibiosis: spraying 1.2-1.6% of antibacterial agent solution on the sweet potatoes stored in the storage box, and continuously spraying for 3 times at intervals of 22-24 hours; and (3) bud inhibition: spraying the bud inhibiting solvent within 4-8 hours after each antibacterial treatment, wherein the spraying amount is 16-19 ml/kg, and continuously spraying for 3 times at intervals of 22-24 hours.
(6) And (3) regular inspection and removal: and during the storage period of the sweet potatoes, the upper cover of the storage box is periodically opened for inspection, and the sweet potatoes with abnormal conditions are timely removed.
Sterilizing by adopting the water cellar in sequence (1); (2) putting sweet potatoes into a cellar; (3) adjusting the internal environment of the storage tank; (4) adjusting the internal environment of the cellar body; (5) daily management; (6) periodically checking and removing the sweet potatoes, and storing the sweet potatoes by means of storage in a water cellar; further, through the inside disinfection of preliminary storage case, the sweet potato place the protection handle and carry out antibiotic and the processing that presses down the bud to the sweet potato for carry out the omnidirectional protection to the sweet potato, guarantee long-term fresh storage, wherein, carry out antibiotic and press down the bud in the earlier stage of storing and handle, the effectual effect of guaranteeing the whole save of sweet potato.
The disinfectant in the step (1) is 1200 times of sulfur and 60% carbendazim wettable powder.
The temperature in the storage tank in step (3) was finally controlled at 13 ℃.
The temperature of the sweet potatoes which are initially stored in the storage box is gradually reduced from 20-25 ℃ to 10-15 ℃ by adopting a step-type cooling mode, so that the storage time of the sweet potatoes is longer, further, the relative humidity inside the sweet potatoes is controlled to be 80-90%, the storage time of the sweet potatoes is greatly prolonged, more specifically, the temperature of the sweet potatoes is finally controlled to be 13 ℃, and the sweet potatoes are stored more stably and effectively in a cellar regulation storage mode.
Comparison table for cellaring and common storage in prior art
EXAMPLE 1
(1) B, disinfecting the water cellar: and after the inside of the storage box is disinfected by liquid, a layer of disinfection powder is paved, wherein the disinfection powder is 0.6 kg/square meter quicklime and is uniformly scattered on the surface of the brick wall layer in the storage box, and a 0.3 kg/square meter quicklime layer is uniformly scattered on the surface of the straw mat layer.
(2) Sweet potato cellar entry: selecting fresh sweet potatoes with undamaged skins, and spraying a mixed agent of acetone, naphthylacetic acid and plant ash on the skins of the sweet potatoes, wherein the ratio of the acetone to the naphthylacetic acid to the plant ash is 1:2: 80; after being sprayed, sweet potatoes are placed on a grass cushion layer to be paved, a layer of plant ash is uniformly paved on the upper layer of the sweet potatoes, the thickness of the plant ash is 1cm, and a layer of grass cushion layer is paved on the surface of the plant ash; according to the method, 4 layers of sweet potato layers are laid, and a temperature sensor and a humidity sensor are placed on each sweet potato layer.
(3) Adjusting the internal environment of the storage tank: the temperature of sweet potatoes entering the storage box is controlled to be 25 ℃ by adopting step type cooling control, the sweet potatoes are cooled in the storage box, the temperature is reduced to be 10 ℃ within 24 hours, the relative humidity inside the sweet potatoes is controlled to be 80%, and an air outlet and an air inlet are formed in the top of the storage box.
(4) Adjusting the internal environment of the cellar body: the concentration of carbon dioxide is controlled within 2200PPM under the control of the air content control device in the cellar body, and the positive pressure of 8pa is kept in the cellar body.
(5) Daily management: carrying out antibacterial and bud-inhibiting treatment on the sweet potatoes in the step (4); and (3) antibiosis: spraying 1.2% of antibacterial agent solution on the sweet potatoes stored in the storage box, and continuously spraying for 3 times at intervals of 22 hours each time; and (3) bud inhibition: spraying the bud inhibiting solvent within 4 hours after each antibacterial treatment, wherein the spraying amount is 16ml/kg, and continuously spraying for 3 times at intervals of 22 hours.
(6) And (3) regular inspection and removal: and during the storage period of the sweet potatoes, the upper cover of the storage box is periodically opened for inspection, and the sweet potatoes with abnormal conditions are timely removed.
EXAMPLE 2
(1) B, disinfecting the water cellar: and after the inside of the storage box is disinfected by liquid, a layer of disinfection powder is paved, wherein the disinfection powder is 0.8 kg/square meter quicklime and is uniformly scattered on the surface of the brick wall layer in the storage box, and a 0.6 kg/square meter quicklime layer is uniformly scattered on the surface of the straw mat layer.
(2) Sweet potato cellar entry: selecting fresh sweet potatoes with undamaged skins, and spraying a mixed agent of acetone, naphthylacetic acid and plant ash on the skins of the sweet potatoes, wherein the ratio of the acetone to the naphthylacetic acid to the plant ash is 1:2: 80; after being sprayed, sweet potatoes are placed on a grass cushion layer to be paved, a layer of plant ash is uniformly paved on the upper layer of the sweet potatoes, the thickness of the plant ash is 2cm, and a layer of grass cushion layer is paved on the surface of the plant ash; 6 layers of sweet potato layers are laid according to the above manner, and a temperature sensor and a humidity sensor are placed on each sweet potato layer.
(3) Adjusting the internal environment of the storage tank: the temperature of sweet potatoes entering the storage box is controlled to be 25 ℃ by adopting step type cooling control, the sweet potatoes are cooled in the storage box, the temperature is reduced to be 15 ℃ within 24 hours, the relative humidity inside the sweet potatoes is controlled to be 90%, and an air outlet and an air inlet are formed in the top of the storage box.
(4) Adjusting the internal environment of the cellar body: the concentration of carbon dioxide is controlled within 2200PPM under the control of the air content control device in the cellar body, and the positive pressure of 22pa is kept in the cellar body.
(5) Daily management: carrying out antibacterial and bud-inhibiting treatment on the sweet potatoes in the step (4); and (3) antibiosis: spraying 1.6% of antibacterial agent solution on the sweet potatoes stored in the storage box, and continuously spraying for 3 times at intervals of 24 hours; and (3) bud inhibition: spraying the bud inhibiting solvent within 4-8 hours after each antibacterial treatment, wherein the spraying amount is 19ml/kg, and continuously spraying for 3 times at intervals of 24 hours.
(6) And (3) regular inspection and removal: and during the storage period of the sweet potatoes, the upper cover of the storage box is periodically opened for inspection, and the sweet potatoes with abnormal conditions are timely removed.
EXAMPLE 3
(1) B, disinfecting the water cellar: and after the inside of the storage box is disinfected by liquid, a layer of disinfection powder is paved, wherein the disinfection powder is 0.7 kg/square meter quicklime and is uniformly scattered on the surface of the brick wall layer in the storage box, and a 0.5 kg/square meter quicklime layer is uniformly scattered on the surface of the straw mat layer.
(2) Sweet potato cellar entry: selecting fresh sweet potatoes with undamaged skins, and spraying a mixed agent of acetone, naphthylacetic acid and plant ash on the skins of the sweet potatoes, wherein the ratio of the acetone to the naphthylacetic acid to the plant ash is 1:2: 80; after being sprayed, sweet potatoes are placed on a grass cushion layer to be tiled, a layer of plant ash is uniformly paved on the upper layer of the sweet potatoes, the thickness of the plant ash is 1.5cm, and a layer of grass cushion layer is paved on the surface of the plant ash; according to the method, 5 layers of sweet potato layers are laid, and a temperature sensor and a humidity sensor are placed on each sweet potato layer.
(3) Adjusting the internal environment of the storage tank: the temperature of sweet potatoes entering the storage box is controlled to be 23 ℃ by adopting step type cooling control, the sweet potatoes are cooled in the storage box, the temperature is reduced to be 13 ℃ within 24 hours, the relative humidity inside the sweet potatoes is controlled to be 85%, and an air outlet and an air inlet are formed in the top of the storage box.
(4) Adjusting the internal environment of the cellar body: the concentration of carbon dioxide is controlled within 2200PPM under the control of the air content control device in the cellar body, and the positive pressure of 15pa is kept in the cellar body.
(5) Daily management: carrying out antibacterial and bud-inhibiting treatment on the sweet potatoes in the step (4); and (3) antibiosis: spraying 1.4% of antibacterial agent solution on the sweet potatoes stored in the storage box, and continuously spraying for 3 times at intervals of 23 hours each time; and (3) bud inhibition: spraying the bud inhibiting solvent within 6 hours after each antibacterial treatment, wherein the spraying amount is 17.5ml/kg, and continuously spraying for 3 times at intervals of 23 hours.
(6) And (3) regular inspection and removal: during the storage period of the sweet potatoes, the upper cover of the storage box is periodically opened for inspection, and the sweet potatoes with abnormal conditions are timely removed
Sterilizing by adopting the water cellar in sequence (1); (2) putting sweet potatoes into a cellar; (3) adjusting the internal environment of the storage tank; (4) adjusting the internal environment of the cellar body; (5) daily management; (6) periodically checking and removing the sweet potatoes, and storing the sweet potatoes by means of storage in a water cellar; further, through the inside disinfection of preliminary storage case, the sweet potato place the protection handle and carry out antibiotic and the processing that presses down the bud to the sweet potato for carry out the omnidirectional protection to the sweet potato, guarantee long-term fresh storage, wherein, carry out antibiotic and press down the bud in the earlier stage of storing and handle, the effectual effect of guaranteeing the whole save of sweet potato.
Working principle and working process of the invention
According to the invention, through a cellar control chamber and a cellar storage chamber built in a mountain body, the cellar control chamber 2 is arranged outside the mountain body 1 to adjust the temperature, humidity and gas content of the cellar storage chamber 3 in the mountain body 1 by means of the unique condition of the mountain body 1, so that the stability of the internal environment of the cellar storage chamber 3 is ensured, the long-term temperature storage of stored sweet potatoes is facilitated, and more specifically, a water quantity control device 6 is used for periodically and circularly updating the water quantity in the cellar storage chamber 3 and can also be circulated to the cellar storage chamber 3 for adjustment by filtering rainwater collected from the outside to a certain extent; the air content control device 7 adjusts the air content inside the cistern reservoir 3 in real time.
Sequentially adopting (1) water cellars for disinfection; (2) putting sweet potatoes into a cellar; (3) adjusting the internal environment of the storage tank; (4) adjusting the internal environment of the cellar body; (5) daily management; (6) and (5) checking and removing the sweet potatoes regularly, and storing the sweet potatoes by means of storage in a water cellar. Furthermore, the sweet potatoes are protected in all directions through preliminary disinfection inside the storage box, placement protection treatment of the sweet potatoes and antibacterial and bud-inhibiting treatment of the sweet potatoes, so that long-term fresh storage is guaranteed, wherein the antibacterial and bud-inhibiting treatment is carried out at the early stage of storage, and the integral storage effect of the sweet potatoes is effectively guaranteed; the temperature of the sweet potatoes which are initially stored in the storage box is gradually reduced from 20-25 ℃ to 10-15 ℃ by adopting a step-type cooling mode, so that the storage time of the sweet potatoes is longer; furthermore, the relative humidity inside the water-cooled storage tank is controlled to be 80% -90%, the storage time of the sweet potatoes is greatly prolonged, and more particularly, the temperature of the water-cooled storage tank is finally controlled to be 13 ℃, so that the sweet potatoes are stored more stably and effectively in a cellar storage adjusting and storing mode.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (9)
1. A sweet potato water cellaring device comprises a cellaring control chamber (2) arranged outside a mountain body (1), and a cellaring storage chamber (3) arranged inside the mountain body (1), wherein the cellaring control chamber (2) penetrates through the mountain body (1) through a conveying pipeline (4) to be communicated with the interior of the cellaring storage chamber (3), and is characterized in that the cellaring control chamber (2) comprises a rainwater collecting device (5) arranged at the top, a water quantity control device (6) and an air content control device (7) which are arranged inside; the input port of water yield controlling means (6) and air content controlling means (7) all sets up with the inside intercommunication of cellar for storing things storage chamber (3), cellar for storing things storage chamber (3) are including the cellar for storing things body (8), set up storage tank (9) in the cellar for storing things body (8), form basin (10) between the outer wall of storage tank (9) and the cellar for storing things body (8).
2. The sweet potato water cellaring device as claimed in claim 1, wherein the rainwater collecting device (5) comprises an inclined plate (11) arranged at the top of the cellaring control chamber (2), a tank body (12) arranged at the tail end of the inclined plate (11), and the upper end of the tank body (12) is connected with the tail end of the inclined plate (11) through a water inlet port (13); the pool body (12) is internally provided with an inclined filter screen plate (14), and the filter screen plate (14) divides the pool body (12) into a filter cavity (15) and a water purification cavity (16) from top to bottom in sequence.
3. The sweet potato water cellaring device as claimed in claim 2, characterized in that a water quantity control device (6) and an air content control device (7) are both arranged in the installation cavity (17), the water quantity control device (6) comprises a motor (18) arranged outside the installation cavity (17), a water circulation controller (19) arranged in the installation cavity (17), and the motor (18) provides power for the water circulation controller (19); the water circulation controller (19) comprises a water inlet pipe (21) communicated with the water purification cavity (16), an outlet pipe (22) arranged in the water tank (10) at the outlet end, a drain pipe (23) arranged outside the cellaring control chamber (2) at the outlet end, and the water inlet pipe (21), the outlet pipe (22) and the drain pipe (23) are all communicated with the inside of the water circulation controller (19).
4. The sweet potato water cellar storage device according to claim 3, wherein the air content control device (7) comprises an air flow conveying box (24), an air inlet filtering pipeline (25) and an air outlet pipeline (26) which are communicated with the air flow conveying box (24), the bottom of the air flow conveying box (24) is further provided with an air flow pipe (27) which is communicated with the inside of the air flow conveying box (24), and the outlet end of the air flow pipe (27) sequentially penetrates through the mountain body (1) and the cellar storage chamber (3) and is communicated with the inside of the cellar storage chamber (3).
5. The sweet potato water cellaring device as claimed in any one of claims 1 to 4, wherein the side wall and the bottom of the storage tank (9) are provided with a composite soil layer (28), a sand layer (29), a waterproof film layer (30), a brick wall layer (31) and a grass mat layer (32) in sequence from outside to inside.
6. A sweet potato cellaring device according to claim 5, characterized in that the height of said water tank (10) is one tenth of the height of the storage tank (9).
7. A cellaring method using the sweet potato water cellaring device of claim 6, characterized by comprising the steps of:
(1) b, disinfecting the water cellar: and after the inside of the storage box is disinfected by liquid, a layer of disinfection powder is paved, wherein the disinfection powder is 0.6-0.8 kg/square meter of quicklime which is uniformly scattered on the surface of the brick wall layer in the storage box, and 0.3-0.6 kg/square meter of quicklime is uniformly scattered on the surface of the straw mat layer.
(2) Sweet potato cellar entry: selecting fresh sweet potatoes with undamaged skins, and spraying a mixed agent of acetone, naphthylacetic acid and plant ash on the skins of the sweet potatoes, wherein the ratio of the acetone to the naphthylacetic acid to the plant ash is 1:2: 80; spraying sweet potatoes, placing the sprayed sweet potatoes on a grass cushion layer, flatly paving a layer of plant ash on the upper layer of the sweet potatoes, wherein the thickness of the plant ash is 1-2cm, and paving a layer of grass cushion layer on the surface of the plant ash; 4-6 layers of sweet potato layers are laid according to the above manner, and a temperature sensor and a humidity sensor are placed on each sweet potato layer.
(3) Adjusting the internal environment of the storage tank: the temperature of sweet potatoes entering a storage box is controlled to be 20-25 ℃ by adopting step type cooling control, the sweet potatoes are cooled in the storage box, the temperature is reduced to be 10-15 ℃ within 24 hours, the relative humidity inside the sweet potatoes is controlled to be 80-90%, and an air outlet and an air inlet are arranged at the top of the storage box.
(4) Adjusting the internal environment of the cellar body: the concentration of carbon dioxide is controlled within 2200PPM under the control of the air content control device in the cellar body, and the positive pressure of 8-22 pa is kept in the cellar body.
(5) Daily management: carrying out antibacterial and bud-inhibiting treatment on the sweet potatoes in the step (4); and (3) antibiosis: spraying 1.2-1.6% of antibacterial agent solution on the sweet potatoes stored in the storage box, and continuously spraying for 3 times at intervals of 22-24 hours; and (3) bud inhibition: spraying the bud inhibiting solvent within 4-8 hours after each antibacterial treatment, wherein the spraying amount is 16-19 ml/kg, and continuously spraying for 3 times at intervals of 22-24 hours.
(6) And (3) regular inspection and removal: and during the storage period of the sweet potatoes, the upper cover of the storage box is periodically opened for inspection, and the sweet potatoes with abnormal conditions are timely removed.
8. The cellaring method of a sweet potato water cellaring device as claimed in claim 7, wherein the disinfecting liquid in step (1) is 1200 times liquid of sulfur and 60% carbendazim wettable powder.
9. The cellaring method of a sweet potato water cellaring apparatus as claimed in claim 7, wherein the temperature in the storage tank in step (3) is finally controlled to 13 ℃.
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| US1327130A (en) * | 1919-01-30 | 1920-01-06 | Woods Edgar Miles | Sweet-potato-curing house |
| DE1684896A1 (en) * | 1966-04-22 | 1971-04-15 | Michael Reiner | Potato warehouse |
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