Soybean Bean Storage Preservation Practical Technology
Phaseolus vulgaris L. is a high-quality bean variety unique to northeastern China (Heilongjiang and Jilin Provinces). It contains high levels of protein and its content can reach more than 20% of its dry weight. Its amino acid composition and proportion are also relatively reasonable. It contains 18 kinds of essential amino acids for the human body, including essential amino acids, especially high lysine content. In addition, beans are also rich in dietary fiber, a variety of vitamins and minerals. From the aspect of taste and nutrition, beans are high quality beans. Soybean is a kind of cold-sensitive vegetable, which is prone to physiological injury when placed under unfavorable low temperature conditions for a long time. The surface water-soaking depression is the most important cold injury symptom, which seriously affects the quality of the snap beans. The main problem that tendons are prone to occur during storage is the appearance of brown spots on the surface, yellowing of the outer layer of the soybean meal, aging, increased fibrosis, seed growth, and dehydration of the soybean meal. In order to better meet the needs of consumers and reduce the losses of producers and operators, it is urgent to solve the problem of keeping fresh beans. The preservation management of snap beans should be a complete system, which includes several aspects such as pre-harvesting, harvesting, post-harvest commercialization, storage, transportation and sales. For each of these links, fine control is required. Each step affects the storage life of the snap beans. If only controlling one link and ignoring other links, it will seriously affect the storage tolerance of snap beans. First, pre-processing In the preharvest factors, the variety is the key to determine the storage stability of the bean, and there are great differences in the storability of different varieties of snap bean. The selection of storage pods for the storage of beans is a prerequisite for ensuring post-harvest storage quality. After research, it was found that small oil beans and clover oil beans are more resistant to storage. The bean pods of purple oil beans, peanut oil beans, Wuchang large oil beans and August green varieties are poor in storage and are only suitable for short-term storage. The main characteristic of the preserved varieties of beans is darker pods. Second, the appropriate harvest The harvesting period is also a major factor that affects the storage effect of snap beans. The storability of pods with different maturity was different. The pods harvested at the appropriate ripening period (11d after anthesis) and ripening period (14d after anthesis) had better storage effect. If you want to store the beans, you should harvest them in these two periods. Third, post-harvest commercialized processing of the beans should be properly commercialized after harvest to ensure the storage stability of the goods. It mainly includes steps such as pre-cooling, selection, grading, packaging, and chemical treatment. The main purpose of the pre-cooling is to quickly remove the field heat of the bean pods, reduce the degree of product rot, and maximize the product's freshness and quality. Precooling is best done in the production area. The natural cooling cooling method can be used. It is to put the product in a cool and ventilated place, so as to disperse the field heat. Vacuum pre-cooling, forced-air pre-cooling, and cold-air pre-cooling can be performed when good pre-cooling conditions exist. The simple method is cold air pre-cooling. It is a kind of cooling method to cool the bean pods in the cold room. When the cooling capacity is large enough and the air is circulated between the tank and the container at a flow rate of 1-2 m/s, the cooling effect is best. Appropriate gaps should be left between the stacks of packaging products and packaging containers to ensure air flow. When the cold air is cooled, the product is easy to lose water, and the relative humidity should be kept above 95% or 95%. Precooling temperature should be controlled at 11±1°C to prevent cold damage. The temperature of the product must be measured before and after the pre-cooling to determine the degree of cooling and to prevent cold damage and frost damage. The selection is to remove the sickness, insects, injuries and individuals that do not meet the requirements of the goods, remove the non-edible parts of the product, make the product neat and beautiful, increase the value of the goods, and facilitate packaging and transportation. The main methods are manual selection, sorting and mechanical picking and sorting, which can be combined with harvesting or grading for mechanized operation. Grading refers to measures that classify products into several levels according to certain quality standards and sizes, and is an indispensable step in the commercialization and standardization of fruits and vegetables. There are no fixed and uniform grading standards for the grading of snap beans. It is usually classified into three grades based on firmness, cleanliness, size, weight, color, shape, freshness, pest and infection, and mechanical injury, ie, special grade, first grade, and second grade. The packaging of storage beans is best packaged with plastic baskets with holes. Plastic box has strong support ability, easy to wash and disinfect, can be used many times. The chemical treatment is a preservative treatment before storage. Chemical treatment can effectively reduce the growth of rust and fungal growth and rot during storage. The chemical agent with good preservation effect is Tecdo fumigant, which can effectively inhibit the growth of mold. In addition, the use of certain physiological regulators such as 1-methylcyclopropene treatment can effectively extend the shelf life of snap beans. Fourth, storage The storage of snap beans can be carried out in two ways: refrigerated storage and controlled atmosphere storage. The suitable storage temperature condition of the bean pod is 9-12°C and the air humidity is 95%. Atmosphere storage can use simple air-conditioning storage and nitrogen-based air-conditioning storage two methods. The suitable conditions for the modified atmosphere storage are 2%-5% oxygen and 2%-9% carbon dioxide. Fifth, transportation should pay attention to choose the appropriate packaging method in the transportation process, to minimize the occurrence of mechanical injury during transportation. Sixth, sales For stored beans, there should be planned sales. Due to the short storage period of snap beans, they can only be stored for a short period of time. At the same time as the storage, sales plans should be made to achieve first-in, first-out and timely sales to ensure the interests of the storage. Safe Box,Small Safe Box,Safe Box For Money,Safe Box For Documents Ningbo Zhaomu Electronic Commerce Co., Ltd. , https://www.bofonhome.com