1. Disinfectant preparation Watermelon preservation methods are many, no matter what method should be used to disinfect the storage place and watermelon surface, the common disinfectant is the following: 140% formalin 150 - 200 times solution; 215 %—20% saline solution; 30.5%—1% bleach solution; 4× Bordeaux mixture; 30.1 ml/kg of carbendazim.
2. The pre-cooled watermelon has a high temperature in the mature season. Before shipment or storage, the body temperature of the watermelon is reduced as soon as possible, which is beneficial to maintaining the quality of the watermelon. The natural cooling is to use the lowest loading in the early morning when the temperature is lowest in the morning. Conditional cooling can also be achieved using mechanical methods such as cooling fans.
3. Storage method (1) Sand trap method: Select a clean, ventilated warehouse, and lay a clean river sand about 10 cm thick on the ground. Pick up the watermelons that are ready to be stored until they ripen on a sunny day. Keep three vines on each watermelon. Cut three centimeters from the next vine, and immediately sprinkle fresh ash on the rips. Keep them on each vine branch. One leaf. After being shipped back, the watermelon will be discharged on the river sand in the position where it grows in the field. When the growth is in contact with the soil, it is still placed underneath, and it must not be reversed, otherwise it will shorten the preservation time. After the second row is discharged, cover the first row of watermelons with fine river sand and expose the three leaves outside the sand, and so on. Pay attention to the aisle to be used for management afterwards. After every 10 days or so, spray the primary potassium dihydrogen phosphate solution to the exposed leaves at a concentration of 100 g of monobasic potassium phosphate and 50 kg of water. This method can preserve the watermelon for more than one and a half months, basically no rotten melon phenomenon. If no watermelon vines and leaves are left, the surface of the watermelon can be sterilized with 0.1% thiophanate-methyl, dried and then buried in the fine river sand, and it can be kept for more than one month.
(2) Sodium alginate smear method Dissolve sodium alginate in lukewarm water, dilute with water to a concentration of 0.2%, apply it on the skin of the watermelon with a brush or a soft cloth, and dry it in a sterilized house. To reduce the stack and make full use of the three-dimensional space in the room, you can store multi-storage. When storing, place a sun-sterilized grass circle under the watermelon, and then press the soil to grow in the field, placing the side that touches the soil below. Under normal temperature conditions, it can be stored for more than one month.
(3) Guatemala leachate smear method Qiqihar Teachers College and Qiqihar Gardening Institute, using fresh watermelon stalk grind the slurry into a spray watermelon, stored in ordinary houses, listed before the Spring Festival, the rate of good melon reached 80%, the effect is very significant. The practice is: Take fresh watermelon stalks, grind it into pulp, dilute the filtered puree to 300-500 times, spray it on the skin of watermelon, and then wrap it in wrapping paper immediately after it is air-dried, or use kraft paper or Pack old newspapers and put them in a cool and ventilated place. Note that the humidity of the place where the watermelons are stored should not be too large. Otherwise, it can easily cause moldy and crumpled bags. The scientific principle of this treatment method is: because the stem of the watermelon contains substances that inhibit fruit ripening, it can be used to prevent aging after aging. During the storage process, every 7-10 days should be checked once and the individuals who are not suitable for further storage should be selected. There are two points that should be taken care of in the turn. First, do not change the orientation of the watermelon. Changing the orientation will change the direction of gravity and shorten the preservation time. The second is not to break the wrapping paper. Packaging paper can play a role in buffering humidity changes, blocking bacteria transmission, and reducing mutual friction during storage.
(4) The sorbic acid preservation method uses sorbic acid solution to preserve watermelon, which has the outstanding advantages of long preservation time, no toxic side effects to humans and animals, and good preservation effect. It can be kept fresh until the winter after the harvest. The specific method is: Select eight mature, skinless and disease-free watermelon, smear a layer of sorbic acid on the epidermis, and then according to the orientation of the watermelon in the field growing heap, basket, shelf. The best for shelfage, the accumulation level can not be too high. If the melon house has moderate temperature and humidity, it can be kept fresh for a long time.
According to Professor Hu Xiaosong, Ph.D. supervisor of the School of
Food Science and Nutritional Engineering, China Agricultural University,
Instant Noodles are often criticized by people who think eating is not
good for health mainly for the following reasons:
First, high fat content, because most of the instant noodles are fried way to dry the noodles. However,
Professor Hu pointed out that compared with French fries, hamburgers
and other instant noodles in the fat content is not very high, with an
average of about 16% -18% of fat, of which 11% are palm oil, that is, Human health beneficial vegetable oil, and a hamburger in an average
of about 30% of fat, nearly twice as much as instant noodles.
Second, contain certain additives. Professor
Hu said that when it comes to additives we talk about change, I think
it is not conducive to the health of the material, which is the concept
of a misunderstanding. The food industry can not do without thickeners, stabilizers and other
additives, the country allows the use of, are strictly tested to prove
harmless to the human body, we can rest assured that consumption.
Third, many people are concerned about the problem of acrylamide. Professor
Hu pointed out that all starch-based foods in the high-temperature
cooking (over 120 ℃) will produce this carcinogen, therefore, there
are french fries, instant noodles, there must be.
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