1, choose storage varieties. Generally in the late ripe chestnut varieties more resistant to storage, in fact, this northern varieties than the southern varieties resistant to storage.
2, timely harvest. Chestnut ripening according to origin and varieties vary, generally to full maturity when harvesting is appropriate. Also pay attention to the weather when harvesting, rainy days or rain after the first clear, dew at the end of the dry shall not be harvested. Premature harvesting or a one-time hit chestnut bract method of harvesting immature chestnut fruit, will not only affect the increase in the weight of the chestnut fruit and chestnut fruit quality, but also intolerance of storage.
3, pest control. Chestnut fruit mechanical damage and chestnut pests, such as weevils, peach borers and other damage, very susceptible to disease infiltration. Therefore, the pre-harvest to strengthen the prevention and control of chestnut pests, in the process of storage and transportation should pay attention to light load and light put, to prevent mechanical damage, while doing a good job of pre-storage disease prevention. Such as the use of "carbon disulfide" fumigation insecticide. With 500 times of Tobacco or 1000 times of Tecdor dipping fruit for three minutes, the effect of disease prevention and control is good, but it should be carried out within 1-2 days after fruit picking.
4, selection. Selection of chestnuts with 10% salt water to remove the disease chestnut as well as the end of the mature empty, shriveled corn, favorable bluffing chestnut storage and freshness.
5, pre-storage. The harvested chestnuts in a cool, dry place to spread out and drying, to about 8% weight loss rate is appropriate, less than 5% or more than 12% weight loss rate are affected by the storage effect.
Question 2: The best way to store chestnuts? Chestnut storage methods Fresh chestnuts are rich in water, sugar and starch, it is easy to fermentation, mold or moth in a short period of time. Therefore, it is crucial to store them properly. Here are a few simple and feasible methods. I:Cloth bag air-drying. Fresh chestnuts will be spread out in containers, in a cool ventilated place to dry 2 to 3 days, and then loaded into a cloth bag, cloth bags breathable, never use plastic bags. Hanging in a cool, ventilated place, shaking the bump 1 to 2 times a day. This method can generally make the chestnut storage 4 months long. Method two: refrigerator storage. Take half a pot of cool water, add 1 tsp of salt, and then soak the chestnuts in it for 3 to 5 minutes for simple sterilization. After soaking and then rinse with cool boiled water without salt, put in containers spread out to dry 1 ~ 2 days, to be shaken when the chestnuts issued a dry sound, can be packed in plastic bags, tighten the bag mouth into the refrigerator for storage in the freezer. This method emphasizes the plastic bag without the cloth bag, this is because the refrigerator will suck all the water inside the chestnut, so that it is dried out, hard, tasteless. This method can store chestnuts for more than 1 month, and after such treatment of chestnuts, meat sweet and crispy, eaten raw also has a unique flavor. Method three: sand burial. This method is more suitable for large quantities of chestnut storage. Practice is to harvest the chestnut drying 1 ~ 2 days, buried deep in the sand, stepped on tight compaction, airtight. This method can be preserved for 2 to 3 months, and eat as fresh. (2) Autumn winds, and came to the chestnut season. Chestnut flavor but not storage, fresh chestnuts can not put a few days, it is easy to mold or water loss, the flavor is gone. Can chestnuts be preserved to extend the market time? Here are several methods of chestnut preservation, commercial chestnut preservation and general family preservation of two categories, for reference. Several farm fresh chestnut fruit method (1) sand method in the south, you can choose a cool indoor, the first layer of dry straw on the ground, and then paved sand 6 to 7 centimeters thick, the humidity of the sand in order to pinch the hand does not become a ball is appropriate. Chestnuts on the sand, each layer of 3 to 6 cm thick, and then a layer of wet sand, so a layer of wet sand a layer of chestnuts interactive layer; or to 1 part of the chestnut 2 parts of wet sand mixed pile. Layer pile or mixed pile last but also covered with sand 3 to 6 centimeters, then covered with dry straw. Heap height to 1 meter or so appropriate. Using this approach chestnut can be stored until after the Spring Festival. (2) shell storage method Select cool and ventilated indoor, but also in the well-drained, cool open piles of chestnuts with shells. The size of the heap to 1 to 2 meters wide, no more than 1 meter high is appropriate. To frequently check the temperature and humidity, such as found in the pile of heat or dry, you can splash water to cool down and make up for the humidity. Covered with straw or sorghum stalks on the heap to prevent freezing and sunshine, the heap is best pre-paved with 10 cm thick sand. This method can be stored until the following year in March to April, the freshness is good, less rot, but more sprouting chestnut fruit. (3) dry storage method will be mature chestnut fruit immersed in a bucket full of water, remove the floating chestnut fruit, submerged 3 to 5 days, fish out into a bamboo basket, hanging in a cool ventilated place, let it dry naturally 20 to 30 days, and then loaded into a clean altar, put to seven or eight full, turning once a month, can be stored in the Spring Festival, a good rate of more than 95% of the fruit. (4) cylinder hiding method in the bottom of the cylinder washed and dried first pad on a bamboo, the cylinder in the center of the erection of a ventilated bamboo tube, the chestnut fruit poured into the cylinder, according to a layer of chestnuts a layer of pine needles laid out, and finally covered with pine needles, the mouth of the cylinder is also covered with bamboo to prevent harm to rats, pine needles every month for a change. This method can also be stored until after the Spring Festival. Good fruit rate of more than 90%. (5) acetic acid treatment bamboo storage method chestnut harvest, scattered 3 to 4 days after the 1% acetic acid dip fruit for 1 minute, filtered dry, loaded into the bamboo, 20 kilograms of each basket, the top of some fresh pine needles, and then covered with plastic film, storage 1 month, the requirements of the soaking 4 times. In March of the following year, 2% salt plus 2% soda solution can be used to soak 1 time, continue to store 1.5 months later, the good fruit rate is still 85% or more.
I hope to adopt
Question 3: How to save fresh chestnuts are not easy to bad? ① plastic bag storage: the chestnut in a plastic bag, placed in a ventilated, stable temperature basement. Room temperature below 10 ℃ need to be sealed, 10 ℃ above the opening, every 7 days or so turning 1. 1 month after the open flip time can be extended.
② water immersion air-drying method: the chestnut in a bucket of water, the surface of the water is higher than the chestnut 30 to 60 centimeters, every 2 days to change the water 1 time, continuous immersion 7 to 10 days, and then, pick up, placed in a basket hanging in the sun ventilated place natural air drying.
③ wet sand mixed hiding: twice as much as the chestnut of moist yellow sand (water content 8% to 10%) mixed, loaded into the altar. The bottom of the altar, the surface should be put more yellow sand. The mouth of the altar with straw loosely plugged, upside down on the ground. After a period of time, pour out and check once. The blackened, then sealed.
④ boiled dry Tibetan: chestnuts in boiling water for 5 to 10 minutes, and then remove the drained, dried or dried, into a cloth bag or nylon mesh bag, hanging in a ventilated place, every 20 to 30 days in the sun for 1 time, can be preserved for 1 year.
⑤ water chips mixed hiding: take the equivalent of 20% of the chestnut wood chips, add water (40% to 50%) wet, and then mixed with the chestnut into the opening wooden box.
Question 4: How to store fresh chestnuts in winter ...? Chestnut storage methods Chestnuts are afraid of both heat, afraid of drying, and afraid of freezing, afraid of moisture, although more storage methods, but a little improperly there will be weight loss, germination and mold deterioration. Must take appropriate measures to minimize losses and extend the freshness period to improve income. First, the prevention of mold and rot rot chestnut mold is mostly infested by black root mold or Trichoderma, and varieties of disease resistance, harvest maturity and environmental conditions. Preventive measures are: 1. Reasonable arrangement of harvest time, so that the chestnut fruit fully ripe, so that it can enhance its disease resistance. 2. 2. Using 50 microliters / liter 2,4-D plus 0.2% methyltropazine agent to dip the fruit for 3 minutes, can effectively prevent mold. 3. Strengthen ventilation management. Appropriately reduce the temperature, create suitable low humidity conditions, can make the chestnut fruit respiration weakened, metabolism retardation, to avoid the purpose of mold deterioration. 4. In the sand, baskets, shelves and refrigerated bags with a certain amount of pine needles, the mold will play a good role in inhibiting. 5. just harvested chestnuts for rapid cooling, so that the chestnut fruit down to below 5 ℃, not only to avoid the occurrence of mold, reduce mold, but also to extend the storage period. Second, anti-weightlessness air dry chestnut weightlessness air dry is mainly due to storage environment humidity is too low, the temperature is too high. Prevention is to improve the humidity of the storage environment, reduce the storage temperature. Such as sand storage regular humidification, cold storage before washing with water, not drying package, or the use of film bag packaging. Increase the relative humidity of the warehouse, reduce ventilation is also an effective method. Third, to prevent the germination of chestnut germination conditions are higher humidity, suitable temperature. Measures to prevent their sprouting are: 1. Pharmaceutical treatment. The use of 0.1% Bijiu, or cyanidin or nicotinic acid dip fruit, can inhibit the chestnut germination. It can also be prevented by applying wax. 2. Salt water treatment. Chestnut harvest 30 ~ 50 days close to germination, with 2% salt and 2% soda mixed water solution immersion for about 1 minute, without waiting for the drying that is loaded into baskets or sacks, and then put some pine needles, can inhibit germination. 3. Carbon dioxide treatment. After harvest or germination before, towards the film bag filled with 5% carbon dioxide and 3-5% nitrogen, is also an effective way to inhibit the germination of chestnut fruit. Fourth, the prevention and control of insect pests chestnut storage is often caused by chestnut weevils and other decay caused by rot. This can be used 40 ~ 60 g / m 3 of bromomethane fumigation, treatment time 3.5 ~ 10 hours. In addition, with 50 mg / l carbon disulfide closed treatment 18 ~ 24 hours, can also achieve good insecticidal effect. Storage methods for chestnuts Fresh chestnuts are rich in water, sugar and starch, and can easily be fermented, molded or moth-eaten in a short period of time. Therefore, it is vital to store them properly. Here are a few simple and feasible methods. I:Cloth bag air-drying. Fresh chestnuts will be spread out in containers, in a cool ventilated place to dry 2 to 3 days, and then loaded into a cloth bag, cloth bags breathable, never use plastic bags. Hanging in a cool, ventilated place, shaking the bump 1 to 2 times a day. This method can generally make the chestnut storage 4 months long. Method two: refrigerator storage. Take half a pot of cool water, add 1 tsp of salt, and then soak the chestnuts in it for 3 to 5 minutes for simple sterilization. After soaking and then rinse with cool boiled water without salt, put in containers spread out to dry 1 ~ 2 days, to be shaken when the chestnuts issued a dry sound, can be packed in plastic bags, tighten the bag mouth into the refrigerator for storage in the freezer. This method emphasizes the plastic bag without the cloth bag, this is because the refrigerator will suck all the water inside the chestnut, so that it is dried out, hard, tasteless. This method can store chestnuts for more than 1 month, and after such treatment of chestnuts, meat sweet and crispy, eaten raw also has a unique flavor. Method three: sand burial. This method is more suitable for large quantities of chestnut storage. Practice is to harvest the chestnut drying 1 ~ 2 days, buried deep in the sand, stepped on tight compaction, airtight. This method can be saved for 2 to 3 months, and eat as fresh.
Adoption
Question 5: How to save raw chestnuts do not rot If the chestnut fruit water loss is too much, the sugar content increased abnormally, physiological malfunction and lead to a decline in the chestnut fruit life force, the resistance to a variety of pathogens is reduced, but also easy to susceptibility to disease mold rot. The following highlights the current more effective storage technology. First, pre-storage pretreatment 1, the choice of storage varieties. Generally to medium and late ripening chestnut varieties more resistant to storage, in fact, this northern varieties than the southern varieties resistant to storage. 2, timely harvest. Chestnut ripening according to the origin and varieties vary, generally to fully ripe when harvesting is appropriate. Also pay attention to the weather when harvesting, rainy days or rain after the first clearing, dew at the end of the dry shall not be harvested. Premature harvesting or a one-time hit chestnut bract method of harvesting immature chestnut fruit, will not only affect the increase in the weight of a single grain of chestnut fruit and chestnut fruit quality, and is not resistant to storage. 3, control pests and diseases. Chestnut fruit mechanical damage and chestnut pests, such as weevils, peach borers and other damage, very susceptible to disease infiltration. Therefore, the pre-harvest to strengthen the prevention and control of chestnut pests, in the process of storage and transportation should pay attention to light load and light put, to prevent mechanical damage, while doing a good job of pre-storage disease prevention treatment. Such as the use of "carbon disulfide" fumigation insecticide. With 500 times of Tobacco or 1000 times of Tecdoc soak the fruit for three minutes, the effect of disease control is good, but to be carried out in 1-2 days after harvesting the fruit. 4, Selection. Selection of chestnuts with 10% salt water, to remove the disease chestnut and the end of the mature empty, deflated corn, conducive to the storage of chestnuts freshness. 5, pre-storage. The harvested chestnuts in a cool, dry place to spread out and dry, to about 8% weight loss rate is appropriate, less than 5% or more than 12% weight loss rate are affected by the storage effect. Second, storage methods 1, sand method. In a cool room or cellar, paved 10 cm of wet sand, 1 layer of chestnut fruit 1 layer of wet sand heap hiding, the most covered with 10 cm above the sand layer, pile height of not more than 1 meter. River sand humidity is maintained at about 65% (hand-held into a ball, hand-placed scattered) appropriate, usually depending on the dryness of the sand in a timely manner to spray water to moisturize. Guangxi Research Institute that the river sand must be clean, the first sun 2-3 days, add 0.1% Tobacco dissolved in water 5%, stacked thickness of about 20 cm, every 5-7 days turn over to check once, combined with the humidification of picking up moldy and bad fruits, 30 days of storage, good fruit rate of up to 86.6%. The method is mostly used in the north, because these areas in the chestnut harvest season, the ground temperature is low, the ground temperature is also late. Similarly, there is also the use of huller or sawdust shavings instead of river sand for storage medium, or a mixture of river sand and sawdust shavings, the effect is also good. 2, with bushel fresh storage. Chestnut with bushels in a bamboo basket, stacked in a cool room. In the early stage is conducive to chestnut fruit moisture retention and nutrient accumulation, play a certain role in freshness. After 40 days of storage check, the commercial good fruit rate as high as 95% - 98.3%, water loss rate of ≤ 2%, insect rot rate of 1.5% or so. Storage effect is good, high economic benefits. However, the late storage, chestnut bushes starved of water and wind drying, resulting in serious water loss of chestnut fruit, the benefits are not good. Therefore, this method as a short-term storage means is feasible, it is a simple storage method, can ease the harvest period labor tension contradiction. If long-term storage, it is necessary to convert other ways of storage. 3, plastic bag indoor storage at room temperature. Will "sweat" after the chestnut, and then 70% of methytropine 500 times liquid dip 5 minutes, take out and dry, loaded into 50 cm × 60 cm, both sides have a number of 1.5 cm diameter holes in plastic bags, placed in well-ventilated indoor, not close to the pressure, the initial bag flip 3 times, and later depending on the room temperature to open or tighten the mouth of the bag! Generally more than 10 ℃ to open the mouth of the bag, below 1O ℃ to tighten the mouth of the bag. There are also methods of changing bags, that is, the storage of the initial high temperature season, with plastic mesh bags or sacks, in order to facilitate the bag cooling and discharge of toxic gases, such as ethanol, acetaldehyde, CO2, etc., thus inhibiting the occurrence of a large number of mold, after the drop in temperature (down to less than 1O ℃), the mold activity is inhibited, that is, change to the perforated plastic bags, in order to maximize the reduction of evaporation of water to maintain freshness of chestnut fruits, that is, predominantly to prevent mold. That is, the first to prevent mold-based, late to prevent water loss-based. Chestnut fruit first open sand storage for a period of time (generally l months role), and then switch to plastic bag storage, the effect is also very satisfactory. 4, dilute acetic acid dip storage. Selected chestnut fruit, with 1% acetic acid solution immersed in 1 minute, drained and loaded into the bottom mat pine needles in a bamboo basket, covered with plastic film, 4 times a month washing, storage 142 days good fruit rate of up to 94%. 5, water or saline water immersion fresh storage. Will "sweat" after the chestnut fruit into the basket, in water or 2% salt +2% sodium carbonate solution in the immersion 1-2 minutes, and then the basket loaded chestnut stored on the shelf, and then every other time to dip the fruit, 140 days later, the rate of good fruit up to 84-92%. The ...... >>
Question six: how to how to save the chestnut after peeling first cooked, and then frozen with the refrigerator's quick-freeze frozen, must be cooked and then frozen, otherwise there will be a bitter taste. This can be saved for 1 year not bad, eat when you take out of the thaw on the line, porridge can not be thawed, directly into the cooking can be.
Question 7: How can raw chestnuts be preserved for a long time? Chestnut is very delicious, but it is difficult to store, because the chestnut fruit in storage is afraid of dry, afraid of water, afraid of heat, afraid of freezing four afraid of the characteristics of the storage process, a little careless, will be moldy and deteriorate.
1, choose storage varieties. Generally in the middle and late ripe chestnut varieties more resistant to storage, in fact, this northern varieties than the southern varieties of storage.
2, timely harvest. Chestnut ripening according to origin and varieties vary, generally to full maturity when harvesting is appropriate. Also pay attention to the weather when harvesting, rainy days or rain after the first clear, dew at the end of the dry shall not be harvested. Premature harvesting or a one-time hit chestnut bract method of harvesting immature fruit, will not only affect the increase in the weight of the chestnut fruit and chestnut fruit quality, and is not resistant to storage.
3, pest control. Chestnut fruit mechanical damage and chestnut pests, such as weevils, peach borers and other damage, very susceptible to disease infiltration. Therefore, the pre-harvest to strengthen the prevention and control of chestnut pests, in the process of storage and transportation should pay attention to light load and light put, to prevent mechanical damage, and do a good job of pre-storage disease prevention treatment. Such as the use of "carbon disulfide" fumigation insecticide. With 500 times of Tobacco or 1000 times of Tecdor dipping fruit for three minutes, the effect of disease control is good, but to be carried out in 1-2 days after fruit picking.
4, selection. Selection of chestnuts with 10% salt water to remove the disease chestnut as well as the end of the mature empty, shriveled corn, is conducive to the storage of chestnuts to keep fresh.
5, pre-storage. The harvested chestnuts in a cool, dry place to spread out and drying, to about 8% weight loss rate is appropriate, less than 5% or more than 12% weight loss rate are affected by the storage effect.
Question 8: How to peel chestnuts? How to save? Raw chestnuts quickly peel the chestnut with a knife cut into two petals, after the shell on the basin, pour boiling water, soak for a while with chopsticks and stir, the skin of the chestnut will be detached. But be careful, the soaking time should not be too long, so as not to lose the nutrients of the chestnut. Chestnut peel six methods: 1, hot water immersion method: raw chestnut washed into the vessel, add a little salt, with boiling water submerged, cover the pot. 5 minutes later, take out the chestnut cut, chestnut skin that is with the chestnut shells come off, this method of removing the chestnut skin, time-saving, labor-saving. 2, chopsticks stirring method: the chestnut all two petals, shells into the basin, plus boiling water soak for a while, stir with chopsticks, chestnut skin will be detached from the chestnut meat. Soak time can not be too long, otherwise it will affect the nutrients of chestnuts. 3, the refrigerator freezing method: chestnuts after cooking will be cooled into the refrigerator after two hours of freezing, can make the shell meat separation. This chestnut coat peeled up both fast, chestnut meat and complete. 4, microwave heating method: will buy raw chestnuts, with scissors to cut the shell, placed in the microwave oven in high temperature heating for 30 seconds, inside a layer of clothing and meat that will automatically detach. With this method to chestnut clothing before, be sure to cut its shell, otherwise it may cause microwave failure. 5, heat expansion and contraction method: the shell of the chestnut with a knife to peel off, into the boiling water in 3-5 minutes, immediately after fishing into the cold water soaked 3-5 minutes, it is easy to peel off the chestnut coat, and the flavor remains unchanged. 6, sun exposure method: to eat raw chestnuts placed in the sun for a day, chestnut shells that will crack, then whether raw or cooked peel, it is very easy to peel off the shell of chestnuts and the thin layer of skin inside. But ready to store the chestnuts can not be sun, because the chestnuts can not be preserved for a long time after the sun
Please adopt
Question 9: How to save the raw chestnuts family methods Hello, the raw chestnuts can be divided into: 1 shelling preservation: shelled chestnut meat blanched, completely cooled after the storage of the refrigerator freezer, the time to be saved for a long time. 2 shelled preservation: you can pick out the bad, there is a worm, the remaining intact chestnuts, the remaining shelled chestnuts are not good, the remaining intact chestnuts are not bad, there is a worm, the remaining intact chestnuts are not good. The remaining intact chestnuts can be stored in the refrigerator for a much longer period of time. Dry space natural preservation can also be, but will slowly dry, will slowly lose moisture, the flesh will become sweet, pay attention to whether there is no insect eyes, natural preservation of sweetness need to be warned against being bitten by insects. I hope to help you!
Problem 10: fresh chestnuts in the refrigerator or frozen Chestnuts can not only do food, its medicinal value is also so rich and strange, so do not underestimate the chestnuts.
Fresh chestnuts are not good for storage, it is easiest to draw water to dry or mold. Chestnut dry lost the fresh flavor, often can not eat directly; mold off the chestnut toxic, can not eat again. Therefore, storing chestnuts is a big headache.
Chestnuts for temperature, humidity, ventilation requirements are very high, a little careless, perhaps a lot of chestnuts will be bad. Therefore, to eat fresh chestnuts at any time, only good storage of this matter.
Building storage chestnuts: Steps / methods
1
Building placed in a large tank, a layer of sand, a layer of chestnuts. Do not be afraid to lose it!
2
Directly frozen. It is best to separate out small bags, enough to eat once in a bag.
3
In addition, chestnuts are afraid of freezing! However, quick-frozen, not afraid! When frying, also remember: never freeze, direct frying. In this way, the chestnuts are still fresh as ever!
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Cottage storage chestnuts: Steps / Methods
Dry the chestnuts for three or two days or four or five days, slightly adjusted some of the moisture, put into the carton box, pay attention to the carton box to leave the ventilation of the air holes. Put the carton box to the temperature of a few degrees above zero in the room. Chestnuts are afraid of freezing, the temperature is too low can not; chestnuts also hurt the heat, the temperature is too high, also can not.
Put it in a large tank, a layer of chestnuts, a layer of fine sand, a layer of fine sand, a layer of chestnuts.
Bury them directly into the sandy soil, deep; or cover the sand with something warm.
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Precautions
Chinese medicine believes that chestnut is sweet and warm, non-toxic, has the medical effect of strengthening the spleen and replenishing the liver, body and bones. Often eaten raw can cure waist and leg weakness, shell and bark have astringent effect; fresh leaves can be used externally to cure skin inflammation; flowers can treat scrofula and diarrhea, cure hernia. Folk prescription with chestnut, daily morning and evening each raw food one to two, can cure old age kidney deficiency, urination weak frequency; raw chestnut mashed as mud, applied to the affected area, can cure bruises, swelling and pain in the tendons and bones, and pain, bleeding, absorption of pus and toxins.