Fresh pepper method 8

First, the burial method This method is simple and easy to use, use the characteristics of hot and cold pepper, heat, heat, first in the basket or bottom of the shop 3 cm thick mud or sand, after the selected peppers are sterilized, dried and loaded with wood Inside the box or basket, a layer of pepper is layered with mud (sand), and it is installed up to the box (basket) mouth 5 to 7 centimeters, and then covered with mud (sand) sealed. The amount of storage depends on the size of the container, wood The box can store 10 kg.The baskets can be fitted with a little more, but not more than 15 kg, to prevent excessive crushed by each other.The stacking method of the containers can be stacked in a horse-riding shape, with a height of 4 to 5 layers. It is also possible to use hollow bricks or wooden boxes on the indoor ground to grow a space of 2 to 3 meters, a width of 1 meter, and a height of 0.6 to 0.9 meters. Then the stacking method is applied layer by layer and the top layer is covered with 3 cm thick mud (sand) Sealing, stacking 250 kilograms is appropriate. To prevent the deterioration of the fruit caused by excessive humidity, dry air cylinders can be placed in the heap for ventilation and heat dissipation. The buried mud (sand) should be slightly moistened and hand-kneaded into groups. , This can improve the storage effect.
Second, the Valley of Tibetan Falcon (Potato Shell) is a hollow shell material, containing relatively stable air, good insulation, can maintain the stability of the buried temperature. Guzi is lighter and has less pressure on peppers. However, its disadvantage is that it has strong water absorption and it easily absorbs water and turns red. Guzi Tibetan method is the same as the burial method in the process of packing, stacking, and management. This method is only suitable for the short-term storage of pepper, and the main pepper-type with better resistance to Tibetan.
Third, the cylinder method This method is a folk method. The inner wall of the cylinder needs to be washed and disinfected with 0.5% to 1% bleach solution. After selecting the thick pepper fruit with thick waxy layer and being disinfected with drugs, the fruit stem is placed upwards in the cylinder, and the layer of pepper is layered with sand. The thickness of each layer of sand is based on no visible chili, and has been placed close to the cylinder. At the mouth, the upper layer is sealed with two layers of kraft paper or plastic film, so that the pepper is basically separated from the influence of the outside air. After sealing the cylinder, the cylinder is placed in a cool place or a shed. During storage, every 5 to 10 days, the seal is opened and the air changes from l0 to l5 minutes. If the weather turns cold, the cylinder mouth should be covered with grasshoppers, and the cylinder is also covered with grasshoppers to prevent cold. Cylinder stored pepper can be stored at zero degrees for 2 months, and the good fruit rate is over 90%. Note that the temperature inside the cylinder should not be too high, use a dry surface sand.
Fourth, the method of storage of plant ash was selected to be free of frost, no insects, disease-free, and no mechanical damage to the green pepper, and the surface moisture was dried. Storage tools, baskets, baskets, iron buckets are available. The bottom of the equipment is covered with a layer of haywood (about 7 cm thick) (to thicken and miscellaneous), and a layer of pepper is placed on the ash. There is a gap between the peppers, and then a layer of 7 cm thick hay ash is covered. And so on, and finally the top with 7 cm thick ash ceiling, placed in a cool place to store, do not flip. When you eat, you can use a layer of a layer, can be stored until the next year.
Fifth, the shelf method This method is to use wood or bamboo wood to grow 2.5 meters wide, l meters wide, high l.5 meters storage shelf. Each layer consists of three bamboo plates, each of which can hold l5 kilograms of peppers, each for a total of 450 kilograms. Afterwards, it is covered with a formalin-sterilized damp cloth around the shelves. The sterilization cloth is repeatedly sterilized once a day, so that it can block the air, sterilize, keep warm, and delay fruit aging.
Sixth, the cellar method chooses a plot with higher ground, digging deep l meters, 5-6 meters long, 3 meters wide cellar, four-walled sturdy, and then into a number of brick bottom. Put it in and cover it with a plastic film or reed mat to prevent freezing of the rain and peppers. The storage per cellar can be determined by the size of the cellar. This method is suitable for short-term storage.
7. The cold storage method adopts a wooden box (basket) as a container, which is piled up after being filled with chili peppers. Can also be packed in plastic film bags, the number of bags should not be too much, l ~ 2 kg is 1 bag. The bags are then placed in boxes (baskets) and layered. The library temperature is controlled within the range of 9l°C and the relative temperature is maintained at 85%-95%.
VIII. Plastic (bag) film air-conditioning storage method l. Rapid oxygen reduction method (oxygen-irrigation nitrogen method) The selected pepper is packed in a sterile crates, each containing 10 kg, according to the T-shape. Stranded stacking. Each pile of 48 boxes totals 480 kilograms. The top layer is covered with thin bamboo plates or sacks, kraft paper, etc. to prevent the water droplets on the top of the plastic cover from dripping on the peppers, and light can also be prevented from redness. The bottom layer is placed with 5-7 kilograms of slaked lime to absorb carbon dioxide. Finally cover with a plastic film, after sealing can be oxygen and nitrogen, repeated 4 to 5 times, the original 21% of the amount of oxygen in the account, reduced to 2% -5% range. Later according to the pepper every 24 hours suction Oxygen content of l% ~ 2%, measured once a day oxygen content, according to the results of the determination, the oxygen was adjusted within 5%. The carbon dioxide produced by pepper breathing is absorbed by adding slaked lime (slaked lime), so that the carbon dioxide content is also controlled within 5%. Every 10 to 12 days, the shredder moves the peppers once, removes the disease, replaces the dried plastics, or wipes off the water droplets in the plastic wall. 2. Natural oxygen reduction method. The quality requirements, packaging materials, number of packages, pile-pile method, and reversal time of peppers are the same as those for rapid oxygen reduction. The difference is that after the pepper fruit is sealed directly, the oxygen content in the account is reduced from the fruit's own breathing to 6%. Afterwards, the oxygen content in the account is controlled within this range, and the minimum must not be lower than 3%. The carbon dioxide content in the account is controlled below 6%. 3. Easy billing method: The quality of peppers, packaging materials, the number of packages, piles, etc., can be referenced to rapid oxygen reduction and natural oxygen reduction. The investigation of the gas in the account takes a single account every 2 to 5 days. Each time the billing time l0 ~ 15 minutes. Pay attention to changes in the fruits of the account at any time, and strictly prevent the hypoxic breathing caused by too many days on the day when the accounts are cut, and prevent excessive carbon dioxide from causing large amounts of decay.

Goji Berry is taken as one of the most famous plants, which can be both for medical and eating use. The history of goji berry up-picking and for eating use has a long history of 4000years in China. People from different social hierarchies, from the emperor to ordinary people, take goji berry as a good component of medical prescriptions. Goji berry enjoys a great popularity from ancient to modern times, at home and abroad and it has a long lasting and profound life preservation culture.

Ningxia Goji Berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia`s goji berry is the best".lycium barbarum



Ningxia goji berry is categorized into 5 levels for experimental use. The fruit particles are required to have evenness in shape, with juicy fruit but not dry particle with impurities, humidity or bitten by insect.

Top Level:≤ 250grains/50g   

Excellent Level:≤ 280grains/50g

Superfine Level:≤ 370grains/50g  

First Rate:≤ 580grains/50g

Second Rate:≤ 900grains/50g


2. Identification


Color: The color of Ningxia goji berry should be red or dark red and lack luster.


Shape: Ningxia goji berry has big spindle size in shape with thin skin and full pulp. The particle is somewhat above normal size with style trace at the front of the particle and white stipe trace at the bottom.

Flavor: Ningxia goji berry is astringent at first bite then sweet, without ill-smell.

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