Myrica rubra is a common fruit, which is rich in nutrients needed by human body. Proper use can bring many benefits to the human body, but there are also many places to pay attention to, and improper diet is also harmful to health. Moreover, bayberry goes bad easily, and once it is bad, it can't be eaten any more. So how to preserve bayberry? How to keep bayberry fresh best? Let's take a closer look at the preservation methods of bayberry.

1, stored at room temperature

In a small basket and in a ventilated place, Myrica rubra can generally be stored for 1-3 days, but the storage time at room temperature is the shortest. If you take it out and eat it with obvious sour taste, it may have deteriorated and should not be eaten again.

2. Refrigeration method of refrigerator

Myrica rubra can be stored in a refrigerator with a temperature of 0-0.5℃ and a relative humidity of about 85%-90% and kept in a hollow box or basket for 2-3 days. It should be noted that it cannot be stored after cleaning.

3. Frozen bayberry

After cleaning the fresh bayberry, rinse it with a little salt water to remove the sour taste, then soak it in sugar water for a period of time, put it in a bag, seal it and put it in the freezer of the refrigerator, preferably freeze the bayberry into ice.

4, preservative preservation

A more professional method of keeping bayberry fresh is to precool bayberry, keep it fresh with preservative, bag it, squeeze the air out of the bag as much as possible, seal it, put it in a basket, and add an appropriate amount of ice packs or ice cubes to keep it fresh.

5. Make bayberry wine.

Bayberry has a short shelf life, so making bayberry wine is a better choice. As the white spirit of Yangmei wine, you can use ordinary distiller's grains or rice-roasted white spirit. Wash bayberry with cold boiled water and dry it. After the wine is soaked, it can be sealed and preserved.

6. Be a dried bayberry.

If you don't need to keep fresh fruit, you can make dried bayberry to keep fresh. The simple method is: put sugar and salt in a container, put bayberry in the container and shake it constantly, so that each bayberry is stuck with as much salt and sugar as possible, then put bayberry in a bag, bury it in the soil, or just seal it directly. After 20 days, take out the bayberry and dry it.

7. The efficacy of Myrica rubra

Roots and bark: bitter, warm. Removing blood stasis, stopping bleeding and relieving pain. Used for traumatic injury, fracture, dysentery, gastric and duodenal ulcer and toothache; External use to treat traumatic bleeding, burns and scalds.

Fruit: sour, sweet and flat. Produce fluid to quench thirst. Used for dry mouth and loss of appetite.

The efficacy of bayberry:

1. Helps digestion and increases appetite

Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Fresh fruit tastes sour, which can increase the acidity in the stomach, digest food and promote appetite.

2. astringe, diminish inflammation and stop diarrhea

Myrica rubra tastes sour, has astringent and anti-inflammatory effects, and has inhibitory effects on bacteria such as Escherichia coli and Shigella dysenteriae, so it can treat dysentery and abdominal pain, and has better effect on diarrhea.

Step 3 fight cancer

Myrica rubra contains vitamins C and B, which has a positive effect on cancer prevention. The cyanamide and fatty oil contained in Myrica rubra nuts also have the effect of inhibiting cancer cells.

Dispel summer heat and promote body fluid secretion

Myrica rubra fresh fruit can help digestion and quench thirst. It is a good product for removing summer heat, which can prevent heatstroke, eliminate measles and relieve polydipsia. The fruit acid contained in it can not only stimulate appetite, promote fluid production to quench thirst, help digestion, relieve summer heat, but also prevent sugar in the body from being converted into fat and help to lose weight.