Broccoli Cauliflower Storage and Preservation Technology

Both broccoli and broccoli are cruciferous cabbage vegetables native to the Mediterranean coast. Cauliflower is also known as cauliflower or cauliflower. Delayed harvesting period or improper storage environment after harvesting, such as high temperature and low temperature, may cause broccoli to loosen and curb brown during storage, resulting in reduced quality. Broccoli also known as broccoli, broccoli or broccoli, because of its edible part is the young pedicel and buds, post-harvest at room temperature buds easily open and yellow, more difficult to keep fresh than cauliflower. 1. Harvesting and Postharvest Treatment Cauliflower used for storage should be harvested before flowering stalks of flower bulbs. The best storage quality of late-maturing varieties with light color, tight texture, and moderate size is best. The harvest time should be selected in the morning with sunny weather and dry soil. At the time of harvesting, 2-3 rounds of outer leaves are generally reserved to protect the internal curd. Cauliflower black spot disease is the main disease during storage. It first decolorizes the flower buds and then turns brown. In order to control the occurrence of diseases, it can be sprayed with proploine 2000-1250 times before harvesting, and can also be sprayed in. Pre-storage treatment with 100 mg/kg calcium hypochlorite will help reduce mildew during storage. Don't water the broccoli for 2 days before harvesting, spray 10-20 mg/kg BA before harvesting, or use preservatives (20 mg/kg BA+0.2% sodium benzoate) after harvesting, but The floating water is allowed to dry before it is stored in storage. Second, pre-chilled broccoli and broccoli should be placed in the pre-cooling room immediately after picking, dressing and preservation. In particular, broccoli, the most critical measure to prevent discoloration, ageing, and prolong the shelf life is to harvest at low temperatures as soon as possible. After being placed at 20-25°C for 1-2 days at room temperature, flower buds will lose green and yellow. It is best to fall to 1-2°C within 3-6 hours. By rapid precooling at -17°C, the temperature of the vegetables can be reduced to the required low temperature within 5 hours. Third, when packing broccoli and broccoli, the stalks should be placed in the basket with the stalk facing downward, and the top product should be lower than the basket edge. In order to reduce the concentration of transpiration water droplets falling on the flower ball to cause mildew, the ball can also be put down. It is forbidden to use bamboo baskets or wicker baskets for shipping. If conditions permit, they can be directly loaded with polystyrene foam boxes, and they can be put into storage immediately after they are packed. In order to extend the shelf life, 0.015-0.03 mm thick polyethylene film single flower balls can be used. If necessary, two small holes can be punched on the bags, which can play a good spontaneous atmosphere. Sealed with a polyethylene bag, plus silicone window or silicone window packaging, storage better. Fourth, storage and transportation Storage temperature requirements of 0-1 °C, humidity of 90% -95%, so it is best to use mechanical storage. For moisturizing, in the warehouse, the unstacked products are covered with a plastic film around the stacking, and natural slits are left along the edges of the film. Transportation requires the use of refrigerated trucks, the temperature should not be higher than 4.5 °C, otherwise the small buds will soon be yellow, for the conditions of storage and transportation without refrigeration equipment, can be added in the packaging box after the ice cooling, cooling, ice accounted for 1/3 to 2/5 of the overall box and ship it to its destination as soon as possible. Cauliflower and broccoli have a certain degree of ethylene release during storage. During storage and management, attention should be paid to timely ventilation and ventilation, or to allow room for ethylene absorbent on the top layer.