First, the preservation of mushrooms
1. Kinetin Preservation Method: To maintain the freshness of mushrooms, soak them in a 0.01% solution of 6-aminopurine for 10 to 15 minutes. After soaking, remove the mushrooms and allow them to drain thoroughly before storing them in a suitable container. This method helps to slow down the aging process and retain their texture and flavor.
2. Sodium Metabisulfite Treatment: Begin by rinsing fresh mushrooms with a 0.01% sodium metabisulfite solution for 3 to 5 minutes. Then, soak them in a 0.1% sodium metabisulfite solution for about 30 minutes. Afterward, remove and drain the mushrooms, then place them in a plastic bag for storage. For best results, keep them at room temperature between 10°C and 15°C. This technique is effective in preventing discoloration and microbial growth.
Second, the storage method for lotus roots
1. Film Covering Method: Use a transparent plastic film to cover the lotus roots, but do not seal it completely. Make sure to open the cover and check the condition of the lotus roots daily. This allows for proper air circulation and prevents moisture buildup, which can lead to spoilage.
2. Soil Burial Method: Create a small pit using bricks or wood, then layer the lotus roots with soil, stacking up to 5 to 6 layers. Cover the top with about 10 cm of fine soil. When handling the lotus roots, be gentle to avoid damaging them. If burying in a concrete warehouse, start by placing a wooden board or bamboo frame at the bottom, followed by a layer of disinfected fine soil. In an open-air setting, choose a high and shaded location to ensure good drainage and protection from direct sunlight. Stack the layers in a sloped or pyramid shape to improve air circulation and prevent rotting.
Third, the storage and preservation of garlic
1. Refrigeration Method: Before storing, make sure the garlic is fully pre-cooled. Place it in baskets or crates, or directly stack it on a storage shelf. Maintain the storage temperature around 1°C. This method helps to extend the shelf life of garlic and reduce sprouting.
2. Modified Atmosphere Method: There are several techniques under this approach:
- Rapid Oxygen Reduction Method: After piling the garlic, cover it with a plastic bag and pump nitrogen into it 3 to 4 times to reduce the oxygen level to 1–3%. Keep the oxygen level at 3% during storage, and maintain the carbon dioxide level at around 10%. This creates an environment that slows down respiration and extends freshness.
- Natural Oxygen Reduction Method: Once the garlic is placed in a plastic bag, seal it immediately. The garlic will naturally consume oxygen, gradually reducing the oxygen partial pressure to about 2.4%. Monitor the levels daily and maintain them within the desired range.
- Carbon Dioxide Filling Method: After placing the garlic in a plastic bag, slightly evacuate the air so that the oxygen and carbon dioxide levels are balanced. As oxygen decreases, use slaked lime to absorb excess carbon dioxide. Ensure the oxygen level stays between 1–3%, and the carbon dioxide level remains around 10%, while keeping the temperature between 14°C and 16°C. This method effectively preserves garlic quality over time.
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