Harvest and storage of cassava
Although cassava is a perennial plant, it has a certain growth cycle. In cultivation, from planting to harvesting, it takes 9 to 18 months in tropical areas and 6 to 7 months in frost regions. Those who keep seeds must harvest before frost and do a good job of harvesting stems.
Cassava began to bear potatoes 2 months after transplanting, and the yield basically took shape after 12 months. After 14 months, the yield did not increase much. Therefore, in tropical areas, it is generally harvested after planting 12 months, and some crops are harvested after growing 18 months. In Guangdong, Guangxi, Fujian and Hunan, it is harvested 8 to 1 1 month after sowing. If it is planted in April, it can be harvested from 1 1 month in that year to 1 month in the next year. Early or late harvest will affect the yield of starch. Early harvest, tender meat and less starch; When the harvest is too late, the meat quality will be lignified, the cellulose will increase and the starch content will decrease.
Cassava has different maturity due to different varieties and planting areas. Maturity of cassava is characterized by slightly yellow leaves, gradual shedding of old leaves at the base, dark and rough skin color of potato pieces, and easy peeling when rubbing the skin of potato pieces with hands. You can harvest at this time. When harvesting cassava, the stem should be removed from the surface first. Cut with a knife at 10 cm, and then dig out the root with a hoe. If the soil is soft, pull it out by hand. In some places, it is more labor-saving to first open the potato beds from both sides with a plow and then dig them with a hoe. When digging, be careful not to cut off or damage the roots to avoid decay. After cassava stems are cut off, they should be carefully preserved and harvested before frost, so as not to affect the transplanting effect.
After cassava tubers are harvested, fresh potatoes are generally not stored for a long time, so starch should be processed immediately to ensure the flour yield. If starch processing capacity is limited, cassava can be dried to keep potato pieces from rotting for a long time. Drying can be exposed to the sun. If it rains before harvest, it can be dried indoors. Fresh potatoes can be dried better if they are sliced or peeled before drying.
The water content of dried cassava slices should be kept within 65438 03%. If the water content exceeds 17%, it is easy to rot or ferment. In order to prevent pests and rot in the storage process, the warehouse must be ventilated, low temperature, heat-proof and moisture-proof.
Composition of dried cassava potato
Name and content of ingredients:% crude protein 2~4, crude fat 0.5~ 1.5, crude fiber 2.5~4, ash 2.5~6.5, cyanic acid 1~5, calcium 0.27, phosphorus 0.08 and water 13. Because cassava produces more heat, cellulose and impurities have been removed when it is made into refined powder, which is easy to digest and can be used. Cassava starch is a kind of high-quality starch, which is easily absorbed and utilized by human body. It is an important raw material of food industry, and has a wide range of industrial uses, such as alcohol, textile, chemical industry, medicine, leather and so on. At the same time, it can also be used as feed for raising livestock and poultry, castor silkworm and so on.
Cassava starch has excellent characteristics, such as low gelatinization temperature, high viscosity and higher amylopectin content than other potatoes. Every 50 kilograms of dried potato chips can be made into 9-20 kilograms of 95% alcohol or 55-60 kilograms of 30% strength beverage and wine. The yield per mu1500kg can produce 300kg of alcohol and 0/00kg of synthetic rubber (19360, -495.00, -2.49%). Medical glucose is mostly made from cassava starch. Cassava starch is used to make millet gum (syrup), and about 50 kilograms of translucent millet gum can be made for every 50 kilograms of cassava starch. In addition, 50 kg of wet cassava residue can produce about 7.5 kg of maltose. Cassava powder can be made into high-quality vermicelli by adding a small amount of mung bean powder or Mi Dou powder. Or add a small amount of lotus root starch and white sugar (5 173, -9.00, -0. 17%) to make lotus root starch. In addition, cassava starch is also widely used in other industries. Cassava starch can be used in textile sizing, toothpaste, cosmetics, dry batteries, matches, ceramics, ink, paint, plywood, adhesives, paper making, casting, metallurgy, petroleum and other industries. Cassava flour is also needed in the processing of non-staple foods, such as sago, shrimp, soy sauce, monosodium glutamate, popsicles, snowballs, sweets and biscuits.
Fresh cassava components
Fresh cassava contains 28% starch, 69% water, 0/%protein/kloc, 0.2% fat and rich vitamins.
Content:% protein 1 Fat 0.2 Starch 28 Moisture 69.
When cassava is used as feed, it needs to be soaked in water to remove cyanic acid. Pay attention to ration when feeding pigs. After fresh leaves are soaked in water to remove cyanic acid, fish and rabbits can be raised (fresh leaves 100 ~ 175 kg can be obtained per mu, and dried broken leaves 12.5 kg can be obtained by removing 50 kg petioles. Fresh leaves can also be used to raise silkworms. Every two acres of cassava leaves can feed castor silkworm 1 box (about 1 10,000), 3.5 kilograms of pupated silkworm cocoons, 0/0 ~/0/5 kilograms of silkworm pupae and 37 ~ 50 kilograms of silkworm media in 20 days. In addition, milling wastewater can be used as fertilizer, and milling waste residue can also be used as feed.