In the early stages of maturity, tender corn and tender peanuts are boiled to retain their natural flavor and unique taste. These seasonal snacks, once only available during the autumn harvest, can now be found occasionally in food stalls and beer houses in some towns. Though pricier than regular snacks, they remain highly appealing due to their freshness and taste. Currently, most of these products are either grown in protected areas for off-season production or are high-cost, low-temperature, quick-frozen, and preserved for long-term storage.
A new method has been introduced for storing tender corn and tender peanuts at room temperature using fresh sand and edible preservatives. This technique allows for a cost-effective preservation process, with just a few cents per pound of produce being able to last several months, even up to half a year. The quality—taste, color, and freshness—remains almost identical to freshly harvested products, and the effectiveness is increased by 2 to 3 times.
For the preservation agent, it is recommended to use a 0.5% aqueous solution of polysaccharides, following the principles of green and pollution-free agricultural production. Glycosan, a white crystalline powder derived from acid hydrolysis of edible plants like Ganzi and seaweed, has multiple functions such as insect repellent and antibacterial properties. It effectively extends the shelf life of fruits and vegetables at room temperature. To prepare the solution, first dissolve the polysaccharide in water to create a 5% solution, then dilute it with boiling water to make a 0.5% aqueous solution for use.
When preserving tender corn, select fresh ears with moderately tender kernels, keeping 1–2 layers of husks (not suitable for bare kernels). Soak them in a 0.5% polysaccharide solution for 5–10 minutes, then drain. If the harvesting temperature exceeds 18°C, a method involving fine sand and corn ears can be used. The fine sand absorbs heat and prevents mold, making it ideal for summer harvests. For late autumn corn, store it in a well-ventilated room without direct sunlight. A 30–40 cm high ventilation tunnel can be built on the ground before placing the treated corn ears on top. It's crucial to store the corn on the same day it's harvested to prevent dehydration and aging caused by enzymes.
Fresh peanut preservation is one of the most challenging tasks in agriculture. Common methods include cold storage or vacuum packaging after pre-cooking, both of which have drawbacks—cold storage requires significant investment, while vacuum packaging is labor-intensive and not practical for small-scale farmers in China’s flower production regions. However, a new method developed by farmers in Luxi uses a combination of fine sand and preservatives. Dry the fine sand with a 0.5% polyisocyanide solution and mix it to a moisture content of 30–40%. After removing the roots from freshly dug peanuts, store them in a ratio of 1 cubic meter of sand per 0.5 mu of product. No manual control over temperature or humidity is needed, making it a simple and efficient method for farmers.
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