Sweet potato, also known as sweet potato, sweet potato, etc., has been cultivated in China for more than 400 years. Due to its high moisture content and rot, it brings great difficulties to storage and preservation, and it also reduces farmers' planting efficiency. The reason for the decay of sweet potato during its storage period is due to the infection of pathogenic bacteria. The types of pathogenic bacteria are mainly the following: 1. The general parasitic pathogens such as Alternaria purpurea are the main diseases of the bad potatoes during storage, and their spread. There are three main ways, namely, potato seedlings, tubers and soil. Second, semi-infested parasites such as soft rot pathogens generally do not infect living parasites with strong vitality. When the potato block breaks or suffers from cold damage, the viability is easy to invade. After the disease, the potato chips became soft and sticky. After the potato blocks grew, many filaments and black spores grew on the surface. Third, nematodes in the north and south of China have occurred in the potato areas, parasitic nematodes of potato tuber, the internal organization to become black and white loose calyx, the so-called loquat heart. All parts of sweet potato, diseased bodies and soil can be spread, generally winter in the soil, the diseased potatoes are all infected in the field, the more serious damage has already rotted at the time of harvest, the incidence is lighter, and the disease rots during storage. . To prevent the storage of rotten potatoes requires a lot of hands: First, to strengthen field management, to prevent the occurrence of black spot disease and nematode disease once the infection is difficult to control, so we must start from the cultivation technology: First, we must choose not to bring the source Seed potatoes or potato seedlings, not introduced from the ward, sick potato sterile seedlings, diseased seedlings do not land, it is best to choose virus-free seed potatoes. Secondly, to strengthen the prevention and treatment of diseases, black spot can be used to soak seedlings with pesticides. Generally, 50% carbendazim is soaked in 1000-times solution for 10 minutes, or 2000-times solution is soaked in the base for 3 minutes. Nematode control can be used in the soil. Shennong Dan (Aldicarb) is applied at a rate of 1.5 kg to 2 kg per mu. Second, take comprehensive measures to improve disease resistance For the prevention and treatment of soft rot, it is mainly from the improvement of the vitality of potato pieces and enhance the resistance to disease. First of all, timely harvest to avoid mechanical damage. Once the temperature is lower than 9°C, the tubers will suffer cold damage and provide the possibility of infection by germs. Therefore, it is necessary to choose sunny weather and harvest early. This way, on the one hand, the cold injury is avoided and the wound can heal as soon as possible. It is very unscientific for some regions to wait until the yam has been frozen and then harvested. This will seriously affect the storage effect. Second, strengthen storage management to maintain the vitality of the potato block. The optimum temperature and humidity conditions for sweet potato storage are: temperature 10°C~15°C, relative humidity 85% to 95%. Under such conditions, the tubers can normally undergo metabolism and maintain physiological activities. Therefore, the management of storage period is mainly It is through the adoption of relevant measures to keep the temperature and humidity within the normal range. In the early stage of storage, that is, within 30 days after entering the cellar, due to the vigorous vitality of the tubers, the respiratory intensity is large, and a large amount of heat, water vapor and carbon dioxide are released, thereby forming a high temperature and high humidity environment conditions. Therefore, the main work during this time is the ventilation and cooling. Wet, the temperature is controlled below 15°C, and the humidity is controlled between 90% and 95%. Specific measures are the use of ventilation holes or doors and windows, conditional use of exhaust fans and enhanced ventilation. If the temperature is high during the day, you can use the method of opening at night and closing during the day; afterwards, as the temperature gradually decreases, the vents can be closed overnight. When the cellar temperature stabilizes below 15 degrees, ventilation can no longer be achieved. This enters the middle of storage. . The middle period of storage, that is, the period from the early period to the beginning of spring, is the coldest time of the year. The outside temperature is very low. At the same time, the respiration of tubers weakens as the temperature decreases, and the amount of heat released decreases, so the cellar temperature decreases. It is the period when the potato block is the most vulnerable to cold damage. Insulation and cold protection is the focus of work during this period, so that the pit temperature is not lower than 10°C, and the best control is between 12°-14°C. Specific measures: Close the ventilation holes or doors and windows, thicken the outer insulation layer of the pit, and cover the straw mat or soft grass on the potato heap. In the later period of storage, the management focuses on stabilizing the cellar temperature. According to the weather conditions, on the one hand, proper ventilation and ventilation, while taking care of the insulation and cold, keep the cellar temperature within a reasonable range. Finally, to remind the majority of potato farmers, in the storage of sweet potatoes, on the one hand to use the local storage experience, on the other hand must buy a thermometer, keep abreast of the changes in the temperature of the pit, according to the changes in temperature to take appropriate measures. In conclusion, the storage of sweet potatoes is a comprehensive task. The quality of the potato lumps before entering the pits and the management measures after entering the pits are all very important and are indispensable.
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Appearance
1) Color: Red or deep red oval dried berry
2) Taste & Odor: Dried Goji Berry taste, no peculiar smell
Model Number
Second grade: 500grains /50gram, according to GBT18672-2014
Country of Origin
ZHONGNING, NINGXIA, CHINA
Package
5kg in aseptic bag, and two bags per paper carton
Storage
Normal temperature for 12 months.
Organic 500Grains/50G Goji Berry
Ningxia Dried Goji Berry Organic,Certified Organic Ningxia Goji Berry,Certified Organic Bulk Red Goji Berry,Certified Organic Goji Berry
Ningxia Qixiang Biologic Foodstuff Co., Ltd. , http://www.qxgoji.com