Ginger cellar construction standards and storage technology

Ginger hi warm and moist, afraid of cold and heat, afraid of dry and afraid of wet. Ginger stored below 10 °C is prone to frost damage. When it is stored at a high temperature, it is easy to germinate. When the relative humidity is too low, the ginger will lose water and shrink. When the humidity is high, it will perish and promote germination. The general storage temperature should be controlled at 13 ~ 15 °C, relative humidity controlled at 75% ~ 85%. Therefore, ginger should pay special attention to temperature and humidity control during storage. In recent years, ginger planting area in Laiwu City has been expanding year by year. The annual ginger planting area has grown to more than 200,000 mu. Due to the small storage capacity of traditional wells, it is difficult to guarantee the storage quality, and it has brought certain negative effects to exports. Export blocked. Based on this objective reality, we conducted a comprehensive inspection and market research. The cellar storage is superior to the traditional well cellar storage. From December to February of the following year, the acquisition of ginger transport in winter is more difficult, and the insulation measures are not easy to handle and are prone to freezing damage, affecting the export market. The ginger cellar is built underground in the production workshop. It does not affect the buildings on the ground. It can also reduce the number of operations and can directly enter the flushing and packaging. Second, it eliminates drug treatment and implements a layer of ginger and a layer of sand to completely solve the problem of residue caused by drug use. The traditional cellar storage caused by the air dry, oxidation and other reasons caused by the appearance of ginger block rot, ecdysis, insect bite spots. At the same time, it solved problems in Shangshui rotten pits, Sakai wells, drainage, exhaust, and humidity removal and temperature regulation. Fourth, it adjusted the market for off-peak seasons and sold them at market prices to avoid market risks. 1 Technical Standards The ginger cellar mainly consists of three parts: the wellbore, the channel, and the reservoir. Wellbore: general wellbore depth of 4 ~ 6m, wellbore diameter of 1.5m, according to the soil structure, but also can be appropriately deepened, wellbore brick bricklaying, according to the size of the system to make cages, carry ginger. In order to prevent blackouts from affecting normal operations, sub-wells can also be set up, and a step-by-step approach is appropriate. To Dao: The height of the main road to the road is more than 1.8m and the width is 2m. The length is determined according to the size of the pit, which can be both long and short. With brick or floor capping, a drainage ditch needs to be established at the bottom of the main channel. The accumulated water in the pits flows into the reservoir through the drainage ditch. Each sub-reservoir also needs to establish a small drainage ditch, which is connected to the main-to-channel drainage ditch. Dredging water. Once the water in the reservoir overflows, immediately use the set pump to pump out all the stagnant water to prevent rotting. In order to maintain a certain temperature and humidity in the pit, a vent is set up on both sides of the main tunnel to form a high and low pressure. The vent is about 30 centimeters, and several temperature detectors are installed in the cellar. Storage room: The establishment of ginger storage room should be narrow in line with the appropriate should not be wide, should not be short to long principles to prevent ginger. The general standard for a single ginger room is: length 5m, width 1.4m, height 1.8m. The geological conditions are good, and the hard and rigid ginger room needs no treatment. If the geological conditions are poor, it is advisable to use bricks and bricks. 2 Storage methods Ginger is harvested during the fall of the frost to the beginning of winter. It is required that the rhizome be fully mature, full and firm, and the surface should be light yellow to yellow-brown and the leaves half dry. The epidermis is easy to peel off, and the ginger block that has germinated, shrunk, softened, and turned purple on the surface is not suitable for storage. Gingers should be harvested on a cloudy or sunny morning. Do not harvest on a sunny day in order to avoid over-exposure to the sun. Harvesting after a rainy day and after a rainy weather is also not possible. When ginger is harvested, mechanical damage should be minimized. Ginger sticks for storage generally require no mud, and those with mud and dampness may be lightly aired, but should not be allowed to stay overnight in the field, and they should be stored in baskets after drying. When the ginger is in the pit, it is best to have a sunny day. First, lay a layer of 5 to 6cm of wet sand on the bottom of the storage room, and then put ginger. If the soil in the bottom of the storage room is dry, you should spray water before putting ginger. If the temperature is appropriate, Keep the relative humidity of the air at about 90%, and store it in the pit for 3 to 5 years. The quality is not bad, or even longer. Ginger in the storage room should not be too full. It is advisable to leave 30cm gap at the top of the storage room to facilitate air circulation. After entering the pit, fresh ginger should not be sealed temporarily. Let it stand for 10 to 15 days. Apply natural ventilation to let the ginger go into a dormant round after entering the cellar. Seal it after 20 to 25 days. It is advisable to store it before the big snow and store the main direction of the ginger. The temperature of the road is controlled at 10~13°C. If the temperature is too high, it exceeds 15°C, and ginger germinates easily. When the temperature is too low, it is less than 10°C. Ginger is susceptible to freezing and cannot be stored for a long time. During the storage period, ginger taro, also known as the insect head, is caused by the larvae of maggot mosquitoes. In order to solve this problem, it is necessary to start from the cleaning of the pits. After the cave cavities are cleaned and cleaned, they are sprayed with chlorothalonil or 80% dichlorvos solution. When storing a layer of ginger, one layer of sand, it is simple and convenient, low cost, good control effect. The appearance of the ginger block is free of rot, patchy spots and insect bite spots, thus maintaining the quality of ginger. 3 Benefit Analysis Establishing large-capacity ginger cellars on the one hand regulates the market, avoids risks, and gives full play to the role of “reservoir” and “bridgehead” to make ginger unsatisfactory for sale; on the other hand, ginger is acquired directly by the depositors and shortened. The sales cycle allows farmers to make profits directly and realize the purpose of “win-win” for enterprises and Jiangnong. In order to build a 500t ginger cellar, it can store 400 tons of ginger with an 80% storage capacity. After this autumn, tender ginger purchase price 1.4 yuan / kg, will be available for sale next spring. The average price of the ginger market in the past three years was calculated at 2.8 yuan/kg. The price difference for each city of ginger was 1.4 yuan. According to the calculation of a 500t cellar, the profit was 1.12 million yuan in that year, and the economic benefits were very objective.

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