The results of the study showed that the "Kaiyu 10" variety was used as the test material. After being treated with preservatives, it was stored at 5°C and its storage period was 45 days. The color was still bright green, and there was no cold rust symptom. The technical points are as follows:
First, the main technology
1. Harvested. The grains are full and full, and the pods are green when picked.
2. Choose. Remove cracked, yellow, rot, and inedible soybeans.
3. immersion. Firstly, the soybeans were immersed in a 0.5‰ concentration sodium benzoate solution for about 1 min. The salicylic acid solution was placed at a concentration of 0.5‰ for about 1 min, and then removed and spread to dry.
4. package. 500g loaded plastic basket, external edible film packaging.
5. refrigeration. Put in the temperature (5 soil 1) °C, humidity 95% -100% cold storage.
Second, the matters needing attention
1. After the soybeans are removed from the solution, they must be dried with cold air. Because the surface of the soybeans has water, it is extremely beneficial to microorganisms to grow and grow mold.
2. Use food film to pack plastic baskets. On the one hand, the edible film can cut off the invasion of pathogenic bacteria and water droplets onto the surface of the soybeans; on the other hand, oxygen can be permeated to allow the soybeans to obtain sufficient oxygen and avoid anaerobic respiration.
YT-T15
YT-T15
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