Pre-processing method: Use MH. 2 to 3 weeks before potato harvesting, use 100 to 2500PPm of fresh green pigment for foliar spray (the specific time and dose will depend on the variety characteristics and growing trend, the growth rate will be slightly higher and the dose that is not resistant to storage will be slightly higher, otherwise it will be slightly lower). It can inhibit post-harvest germination and prolong storage time. If pre-harvest treatment combined with appropriate low temperature storage is more effective.
In addition, the use of 500 ~ 1000PPm2, 4,5, -7 foliar spraying 1 week before harvest can also extend the storage period of potatoes, with 2,4-D, naphthylacetic acid treatment has a certain effect, but these agents The tubers have side effects, and the quality of the tubers after storage is poor, so they are not widely used. After pre-harvest treatment, the sprouting ability of the shoots on the tubers is weak, and most of them cannot grow into normal plants, so it is not suitable for seeding.
Post-harvest treatment: The use of methylnaphthaleneacetate (MENA) to treat postharvest storage of potatoes to prolong their dormancy and shelf life.
There are two ways:
One is to mix naphthalene acetic acid with fine soil and other fillers, and then pick it up into the two months after harvest. Dosage: 200-500 grams of 10,000 kilograms of potato chips.
The second is to dissolve the methyl naphthaleneacetate after it is dissolved on the paper scraps and mix it with the potato chips. Both treatment methods should be stored in a closed library after treatment to facilitate the action of methyl naphthylacetate on buds and interfere with cell division. However, the treated tubers should be placed in ventilated place for a few days before use to allow the naphthylacetate to evaporate and remove the poison.
Food Additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.
The advantages of food additives are these followed:
1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.
Food Additives
Food Additives,Natural Food Additives,Food Additives Preservatives
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