Export broccoli harvesting processing technology

Broccoli (ie, broccoli) is one of the export-oriented vegetable varieties that have been grown and cultivated in recent years, and its market demand for export preservation is high during the peak season. In order to unify the export processing standards, there are corresponding requirements on the technical operation of harvesting and rough processing.
1. Harvest time and method When the broccoli grows to a tight ball and the flower ball has not spread yet, it can be harvested. When harvesting, the bulb was cut with a knife, leaving 3 to 4 outer leaves at the base and 10 to 15 cm long at the lower part.
2. Roughing method Trimming: On the operating table, cut off the excess old stem of the base, leave the stem 7~8cm long, and remove the old leaves. The stem cannot be hollow.
Clean: Wipe the mud, water, or other dirt on the ball surface with a clean wet towel;
Selection: Select broccoli balls that have been rough-processed, choose flower ball diameter 11~15cm, single ball weight 0.2~0.45 kg ball (different size flower ball size requirements are different: M-0.2~0.24 L-0.24~0.3, 2L-0.3~0.45).
Packing: Packed in cardboard box, the width and height are 45.635.525cm, or the size of the packing box is adjusted according to the customer's requirements. Each cardboard box contains 12-27 pieces (the number of different types of flower balls in each box is different: M-21~27, L-16~21, 2L-12~16).
Barcode label: A bar code consisting of English letters is printed on the outer surface of the packing box. As the label of each packing box, the bar code has 6 letters, which represents the province (city), base code, team group where the product is produced. , field, date.
Pre-cooling: Put the box containing broccoli ball into the cold storage for pre-cooling. The temperature of the cold storage is 3~4°C and the temperature is constant; the pre-cooling time in summer and autumn is 10~24 hours. The winter and spring can be based on the outside temperature. The change, proper insulation.
Transportation: Containers containing finished broccoli products and barcodes are loaded into containers and transported to the relevant export terminals. The temperature inside the containers is maintained at 3 to 4°C.
The standard for exporting broccoli flower balls:
1. The ball diameter of the flower ball generally reaches 12~14cm. It has spherical rules, firmness, no scattered flowers, white spots and purple flowers.
2. The buds are intrinsically coloured with broccoli such as dark green or green, with a bright surface and no wilting.
3, the ball is semi-circular, round, no ball, the lower stem can not be hollow.
4, no pests and diseases damage scars, no decay, no smell.
5, Flower balls are clean and free of foreign materials (including weeds, soil, rocks, hair, etc.).
6. When harvesting, the stem cutting should be flat.

In two kinds of Incompatible Liquids, adding one kind of assistant can make one of the liquids dispersed in another liquid with very small particles or liquid beads, and become a more stable emulsion. This action is called emulsification, and the auxiliaries that play the role are called emulsifiers.

Surfactant is a substance which can significantly reduce the surface tension of solvent (generally water) or the interfacial tension between liquid and liquid, change the surface state of voxels and produce ethylene to meet the application requirements.

Emulsification, dispersion and solubilization. Solubilization: The presence of micelles increases the solubility of substances in solvents. This phenomenon is called solubilization.

Solubilization is different from emulsification. When one liquid is dispersed in the other, the system is unstable and eventually stratified. Solubilization can make the system more stable. When the surfactant concentration of the solution reaches the critical micelle concentration, the micelle can dissolve the oily substance in its own lipophilic part. In pesticide emulsifiers, surfactants have obvious solubilization effect on pesticides, which helps to improve the emulsifying performance, especially the stability, and can reduce the amount of emulsifiers.

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