Asparagus has delicate texture of its delicate stems, soft and delicious fibers, and unique aromatic flavor. It is a high-grade nutritious and health-care vegetable and is well received by consumers. In recent years, there has been an increasing demand for fresh asparagus in the international and domestic markets, and the market has broad prospects. Due to the high water content of the stems of the asparagus, strong respiration and impatience of storage after harvest, it has brought many difficulties to the fresh and quick-freezing of the asparagus. After storage of 1-2d of asparagus, the fiber is aged, the color becomes lighter, the bamboo shoots are wilting, the water loss is serious, and even it begins to rot. Therefore, the improvement of asparagus storage, preservation, and transportation technology directly relates to the quality and yield of asparagus, as well as the improvement of economic benefits. There are four aspects of its preservation and processing. First, the quality of raw materials requires fresh asparagus processing, the quality of raw materials is very high, so the harvesting link in the place of production is particularly important. The fresh-selling green asparagus uses the shoots of its aerial parts. The general processing length is 17-24cm and the harvesting length is 27cm. When fresh asparagus is harvested, the green bamboo shoots are harvested together with the white stems of the underground parts. Using a special small curved knife, the base of the bamboo shoots is cut off flatly from the mother's body, and is readily removed by sticking to the bamboo shoots. The soil is then neatly and gently placed in a prepared basket or basket, and a soft underlay of cloth, grass, etc. is pre-filled at the bottom of the harvest basket to prevent mechanical injury due to slight abrasion of the asparagus and dill baskets. Shooting time is generally appropriate before 9:00 am every morning, because the green degree of the bamboo shoots before this time is the most ideal. The diseased bamboo shoots, deformed bamboo shoots, loose bamboo shoots, and non-specified fine bamboo shoots should be removed one by one. Second, preservation of asparagus processing technology 1, raw material acceptance: the quality of raw materials is directly related to the quality of asparagus processing. The harvested asparagus is first processed, ie the 27cm long asparagus is cut to 20-24cm according to the inspection and acceptance regulations, and the excessive adhesion clay is properly treated. Then, the bamboo shoots are placed upwards in the plastic basket. The required thickness is 0.8-1.8cm. The bamboo shoots are emerald green, do not disperse the head, and do not dry. The raw materials after inspection are processed into the workshop in time, and the processing should generally be completed within 12 hours. 2. Flushing: After harvesting asparagus, the surface often contains a lot of mud and dirt, so it must be washed strictly. That is, put the entire basket of asparagus into the sink, add water, fill it with water that is about 10cm deep, and use a plastic pipe to connect the showerhead directly to the tip of the shoot and shoot, wash away the dirt and dirt, and drain the muddy water. Rinse again in a clean sink to keep the shoots clean and free from muddy water. 3, selection grading: In the process of transportation and cleaning, prone to mixing and damage, so it should be carefully selected. Grading shall be carried out according to predetermined specifications, with four levels: LL, each weighing 25-33g; L-grade, each weighing 16-20g; M-grade, each weighing 12-15g; S-grade, 12g or less, and Pay attention to remove diseased bamboo shoots, cracked bamboo shoots, loose-leaved bamboo shoots, and mechanical damage and superfine bamboo shoots. 4. Cutting: The hand-graded asparagus should be placed flat on the wooden board. The length of the standard bamboo shoots should be determined on the wooden boards and be marked. When cutting, the section must be neat and clean, not beveled, chopped, and not tipped. The length of processing and selling asparagus is generally 21-24cm, the thickness is 0.9-1.8cm, the length of quick-frozen asparagus is 17cm, and the thickness is 0.7-1.8cm. Cut 2-3 pieces each time according to the length of the scale, and cut off the excess with a sharp knife. 5, over weighing, strapping: use a simple small scale called pounds, each small bamboo shoots weighs 100g, LL level for every 3-4 branches, L level for every 5-6 branches, M level for every bar 7-8, Each level of S-level 9 or more. Weigh the asparagus, use a rubber band to bind a few bamboo shoots 2cm away from the base, and use an international asparagus packaging tape to bind the bamboo shoot tip. The tie point should be about 1-2cm from the tip of the shoot, usually in the bamboo shoot. At the base of the tip of the scaly bale, the wrapped asparagus was placed in the box. 6, packing: packing box commonly used wooden boxes and foam boxes, cartons, shipping generally use wooden boxes, air foam box carton. When putting asparagus in full, a 3mm thick sponge should be placed around the wooden box. After the bamboo shoots are full, cover the sponge again. After packing, grade, name, weight, etc. are printed on the box to see the difference. Third, storage and preservation of low temperature treatment is an effective measure to control the physiological changes of asparagus stems after harvest. After the asparagus shoots are harvested, they are extremely susceptible to dehydration and deterioration. In particular, the quality of the first day after the harvest of the tender stems is the fastest. If the processing is not timely, the tender stems are easily corrupted and deteriorated. At present, differential pressure ventilation pre-cooling is commonly used in the production of asparagus for storage. The refrigeration method requires simple equipment, low investment, and easy operation. Therefore, it is widely used in the production of asparagus. Because the asparagus shoots have a freezing point of only 0.6°C and are not tolerant to low temperatures, the temperature of cold storage and storage room should not be lower than 0°C, and generally 0°C-2°C is appropriate. In order to prevent shoot stemming, the relative humidity in the cold room should be kept between 90% and 95%. Fourth, transport of asparagus short-distance fresh-keeping asparagus transport 3-5h, available trucks; no distance transport, application of refrigerated trucks, transport time is 1-2d, the temperature is controlled at 0 °C -5 °C, delivery time is 2-3d The allowable temperature range is 0°C-2°C to ensure the freshness of the asparagus and not reduce the quality.
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