How to preserve and harvest Myrica rubra
Choose the red-purple fruit with hard flesh and bright surface and its variety characteristics. In the selection process, handle it carefully to avoid the capsule body from breaking, and remove the fruits that are mechanically damaged, moldy and too big and too small.
Postharvest precooling
Myrica rubra is a kind of fruit with delicate tissue, high nutritional value and short postharvest life. In order to keep its freshness and prolong its shelf life, it is necessary to precool quickly. Pre-cooling is best carried out in the producing area, which can quickly remove the field heat of bayberry fruit itself and reduce the respiratory intensity.
Suitable temperature storage
The suitable storage temperature of Myrica rubra is about 0℃ and the relative humidity is 90% ~ 95%. At low temperature, the shelf life can be extended by using small polyethylene plastic film packaging and using the effect of spontaneous modified atmosphere. If the storage temperature of fruits is higher than 3℃, microbial diseases will easily occur.
High concentration carbon dioxide treatment
Treated with 15% carbon dioxide for 2 hours, then opened the container to restore the normal pressure, put it into plastic film bags and stored at 0℃, which has a good effect on inhibiting fruit rot and browning.
Fruit soaked in solution
After being soaked in 3% calcium chloride solution for 5 minutes in vacuum, it was packaged with plastic film and stored at 0℃.
Modified atmosphere storage
At 0℃, 5% oxygen 10% carbon dioxide treatment for about 15 days can keep good fruit quality.
Quick freezing storage
Because the edible capsule of Myrica rubra is elastic, and there are many small holes at the top of the free end, it is easy to keep the complete structure of Myrica rubra when thawing, so the quick-freezing preservation method can be used. The specific process is: raw materials? Fruit selection and grading? Cleaning? Cooling? Quick freezing at -25 ~ 30℃ 1 min? Bagging? -18℃ cold storage. Thaw with vitamin C solution when eating.
How long can Yangmei be kept on a big plate or washbasin? Put a lot of fine salt and a little sugar. After adding clean bayberry, shake the plate constantly to make each bayberry stick as much salt and sugar as possible. Then put the bayberry with salt and sugar in a thick food packaging bag and bury it in the soil. If you have a small yard at home, it is convenient to bury it, but it really can't. It is also possible to bury it outdoors in a larger flowerpot.
Burying the wrapped bayberry in the soil is actually a fermentation process, depending on the humidity and temperature, ranging from about 20 days to 30 days, and then taking it out to dry? Generally speaking, if the temperature and humidity are high, the time of burying in the soil can be less. But the fermentation temperature is difficult to master. It is recommended to use this method with caution.
Frozen bayberry, frozen bayberry operation is relatively simple. Wash the fresh bayberry and put it in a food plastic bag. Then seal it and put it in the freezer of the refrigerator. It is best to freeze bayberry into ice. Local fruit farmers in Cixi said that frozen bayberry can be eaten in winter and will be sweeter than fresh bayberry.
Soak the red bayberry wine, clean the fresh red bayberry, wait for the water stains to dry naturally, then put the wine and red bayberry together in a container according to the ratio of 1 kg red bayberry to 4-5 kg white wine, and then seal. To make white wine of Yangmei wine, it must be highly alcoholic. Generally speaking, the alcohol content should be above 45 degrees. Myrica rubra and white wine can be eaten in a closed container for about 20 days. Wine can be drunk directly, and bayberry soaked in wine for more than 20 days can also be eaten directly.