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Non-polluted onion products post-harvest standard processing technology
First, harvest. Regulate the use of chemical pesticides, and prohibit the harvesting and marketing during the safety interval. At the same time, stop irrigation and topdressing nitrogen fertilizer 7-10 days before harvesting. Generally, bulbs are fully inflated, and the leaves turn green and yellow. Two-thirds of the plant's pseudo-stems become soft and lodging. The bulbs of the bulbs are dried and show special color. The root groups begin to die and they enter the dormant state. Pull out to avoid mechanical damage. The container used in the field should be clean, with a smooth inner surface and flat edges. The first and last sections of each rattan (bamboo) strip of the basket should face the outside of the basket. Do not force the product into the container or throw it into the container to ensure that it will be damaged. To a minimum. Second, product grade specifications. The product requirements of onion are good quality, clean and hygienic and fresh. Its identification criteria for sensory quality include the shape and color of this species, compacted bulbs, no spheroids, no rotten spoilage or convulsions, no pest damage, leaf sheaths. Moderate root resection, thin skin without falling off, moderate dryness, no adhesion of sand and other foreign matter, diameter of 8cm or more, no odor, etc. Third, pretreatment. Try not to hurt the onion when it is harvested to reduce rot during the storage period due to wound infection. After the harvest, the outer epidermis is allowed to dry directly before being processed or stored. If weather permits, it can be cut directly from the bottom in the ground, flattened and dried to cover the product with its dry shoots and leaves to sunburn. The following rain or farmland leaching can not be used to call for field wounds. Hot air forced ventilation is used for the callus. The temperature is maintained at 35-45°C and the relative humidity is 60-75%. The dry layer of the epidermis can stop the product from being stored. Lost water. After the callus is cut, the root and pseudostem can be directly listed. For storage, when the onion head skin dry, dry stems and leaves to 78 into dry, storage or onion head and neck to save 6-10cm leaf tip, the rest cut off, basket storage or stacking to prevent rain. In order to prevent sprouting during storage period, 0.25% of Qingsusu can be sprayed on the foliar for two weeks before harvesting. Qingsusu is dissolved with warm water at 15-20°C and 100-150g of soap powder is dissolved. 667m2 is used with a liquid volume of 50kg. Fourth, classification. During the pretreatment, the outbreak of diseased rot bulbs, bulblets, etc., which do not meet the standard and disease-inducing pest plants, are eliminated. The products that meet the standards are sorted by size and size, and the best products are used for packaging sales. For the same variety, the fresh stems are complete, solid, and the color is normal. The outside two-layer scales, bulb tops, and bulb trays are fully dried, well-finished, fresh and clean. No scale buds, odor, rot, dirt, pests, and mechanical damage. Residues of hazardous substances are within the relevant standard values. Quality requirements: The number of unqualified persons shall not exceed 5%, and qualified persons shall meet the secondary standards. The number of rots shall not exceed 0.5%, and the number of unqualified persons by weight shall not exceed 10%. The second class is similar, the bulbs are complete, relatively solid, and the color is more normal than normal. The outer two-layer scales, the top of the bulb and the bulb plate are all dry, well-repaired, fresh and clean. No scale buds, odor, rot, dirt, pests, and mechanical damage. Residues of hazardous substances are within the relevant standard values. Quality requirements: The rot should not exceed 0.5%, and the number of grades not meeting the requirements by weight shall not exceed 10%. Fifth, packaging. The classified products are packaged or boxed or stored in woven bags. For the box with forced ventilation and precooling, the ventilation hole area must occupy more than 5% of the total surface area, and must be away from edges and corners at 5-7.5cm. A few large ventilation holes (over 1.3cm in width) are smaller than a large number of ventilation holes. it is good. The packaging box should be light and strong, with no bad odor, and be of a suitable size to facilitate stacking and handling. The inside is smooth and flat, and it does not cause damage to vegetables. Generally, waxed cartons, polyester foam boxes, wooden crates or plastic baskets can be used. The maximum bearing weight can reach 300kg. If the edge or inner surface of the package is rough, inexpensive fiberboard or soft paper liners can be used to prevent product damage during handling. The product inside the box should not be too loose or too tight, the net weight error should be less than 2%, and the variety name, quality standard, specification, net content, origin, producer name and packaging date etc. should be marked on the package. Certified certification mark identification. Six, storage and transportation. Temporary storage should be stored separately under the conditions of ventilation, cleanliness, or in the pre-cooling room according to the specifications. Prevent sun and rain, frost damage, pest damage, mechanical damage and pollution of harmful substances. Transport time can be used within 10 hours of the insulation car, more than 10 hours to use a refrigerated truck for transport, the summer outside temperature is higher than 30 °C, more than 8 hours to use a refrigerated truck. The refrigeration temperature is controlled at 0-3°C and the humidity is 65%-70%. When the wagons are transported, they can be kept at a low temperature in a simple way that the packaging is filled with crushed ice or thin ice in plastic bags. For long-distance transport in the summer, they are wrapped in round bamboo baskets. The baskets are lined with paper. The center uses bamboo cages as ventilation pipes to reduce heat accumulation caused by product respiration and discharge carbon dioxide and moisture accumulated in the basket. Before the loading, a thick layer of straw can be placed in the inside of the carriage. Straw mats or sacks can be laid on the flats of small trucks. No other items can be loaded on the top of the product. In order to reduce heat transfer from the outside of the wagon to the stack, the contact area between the product and the floor, the product and the wagon wall must be minimized during stacking. The floor of the compartment should be lined with planks or other items. The stacking box should be staggered and stacked. The product stack should have a space of 10-15cm to ensure sufficient air circulation and ensure that there is sufficient air to circulate in the stockpile. Circulation, light and light. (Source: Agricultural Technology and Information)
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