Sweet potato storage and preservation method

1. The location of the cellar should be selected where the terrain is high and the soil is mainly red earth. The depth of the cellar is about 3 meters. The two storage holes of the sweet potato have a height of not less than 1.8 meters and a length and width of 2.5 meters. This cellar can store about 4,000 kilograms of fresh sweet potatoes. 2. Before the sweet potato enters the pit, the old pit will be dug again to see the new soil, and the old soil will be out of the pit. If the pit is relatively dry, a few buckets of fresh water can be poured to keep the pits moist. Before storing sweet potatoes, use 50% carbendazim WP 1500 times or 50% sulfur suspension 800 times evenly to spray the cellar, in order to achieve the purpose of sterilization. 3, storage should be selected as possible pathogen-free infection, no harm to the sweet potato pests, handling when entering the pit to take care, do not damage the sweet potato skin. About 150 kilograms of sweet potatoes were stored and evenly sprayed with the "fresh sweet potato preservative" diluent. 4. Sweet potatoes are sorted and stacked according to size, so as to facilitate pitting, the sweet potato stacking height is appropriate to be about 60 cm away from the top of the hole to facilitate the cooling of the sweet potatoes. The sweet potato stored by the above method can keep freshness for more than 8 months, and the sweet potato sweetness rate can reach 96%.

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Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea). The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms .Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.

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