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(I) Harvesting requirements Water must be drained after September. Before harvesting, the steamed buns should be kept dry and loose, and the petiole of the ground part should be cut off a few days before harvesting. When the yellow leaves wither and wither roots wither, it is the best harvest period.
After the excavation, remove the disease, injury, and rotten hoe and dry it in the pit for 1-2 days. Temporary deposits in warmer and drier rooms can be temporarily avoided.
(b) Storage Characteristics Steamed bread is more resistant to storage. The suitable storage temperature is 8-15 °C. Below 7°C, cold pits occur: the internal tissues are brown and the epidermis is susceptible to microbial infestation and rot. Below 0 °C will be frozen. Excessive temperatures (above 25°C) can also cause rot and dehydration. The appropriate relative humidity for storage requirements is 85%. The storage of steamed buns should not be dry, and excessive dryness can also cause rot.
(III) Storage and transportation methods
1. The ditch has a depth of 2.3 meters and a width of 1.3 meters. The length is determined by the amount of storage. The taro is spread 1.3 meters high in the ditch and then filled to cover the top of the trench. It can be dug at any time during storage and is available for listing. When using the gully in the Yangtze River basin, bamboo or bamboo handles must be placed on both sides of the gutter for ventilation.
2. The cellar will be pitted in a place where the terrain is high, well drained, and not sunny. The depth of the pit is 1 meter, width is 1-1.5 meters, and length is 2-3 meters. Get into the pit before and after the winter. Before entering the pit, some sulfur powder was sprinkled in the pit to disinfect. When entering the pit, the bottom is covered with dry wheat straw or straw. Then the taro is put into the pit, the height is 30 cm, the top of the heap is curved, and a layer of wheat straw or straw is covered with 10 cm thick, and the earth is covered with about 50. Centimeters, patted and sturdy. Drain the ditch a little further around the pit. The temperature and humidity in the pit are adjusted by controlling the thickness and moisture content of the covering soil. Each cellar can store 1500-2000 kg.
3. Transportation and Packaging The main production areas of Shantou are in the south and supply the northern market. Transportation plays an important role. Trains and cars are important means of transportation. Pay attention to anti-freeze and anti-corrosion during transport. Take necessary precautions to keep the steamed bread in suitable conditions of temperature and humidity.
The baskets and boxes should be used for packaging.
(4) Quality standards for listing The bulbs are compact and clean, without rot, cold pits, frozen pits, pests and diseases, and mechanical injuries; baskets, boxes and packaging.
Shantou is also known as 芋艿, 芋 芋, 芋 ,, commonly known as 芋, 芋 or 芋. It is an Araceae family, a genus of genus, which is cultivated perennially for annual cultivation, herbs, and yam vegetables. Use bulbs or petioles for food. The steamed bread is divided into two varieties, leaf and stem. The leaf pod uses the petiole as the edible part; the stem uses the glutinous bulb as the edible part. Based on the degree of development of the mother lice and their pods in the stem pods, the burrowing crickets, the burrowing lice, and the burrowing pods are classified into three types: the burrowing lice account for more than 1/2 of the total weight of the bulbs, and the quality is excellent. Yu Zixuan; many sons and daughters of many fleas, yield and quality are in the mother's cockroach; multi-headed stings of bulbs, mother-son and daughter-in-law and Sun-Yi no significant difference. There are two types of waterlogging, drought and flood in leaf and stem, and the cultivation area of ​​drought and flood is relatively wide. The quality of waterlogging is good. According to the mature period, it can be divided into early maturing species and mid-late maturing species. Different types of steamed bread have different temperature requirements: The burrowing requires high temperatures and is mainly distributed in the Pearl River Basin; the multi- and multi-branched clams can adapt to lower temperatures and are mainly distributed in the Yangtze River basin and North China. Precociously cultivated taro can be harvested from June to July, and common-cultivated early-maturing varieties are harvested in August; mid-late-maturing varieties are harvested from October to November. In the warm areas can stay in the field, Zhao Dong then pick up the market. Shantou can be stored for 6 months, and it is generally available to supply the market before the rainy season.