1. Short-term storage of long beans. Dissolve glucomannan in water to make 1% aqueous solution, and add 9 times of boiling water to make 0. 1% aqueous solution before use. Tie the newly picked tender beans into 0.5- 1 kg handfuls, then soak them in the newly prepared preservative aqueous solution for 2 minutes, take them out and naturally dry them, and hang them in a cool basement or cellar for preservation. Beans are one of the vegetables that are least storable. After picking 12 hours at room temperature, it will shrink, and the skin will become loose and old, and it will not be sold. However, by this method, it remained green after being stored below 25℃ for 7 days, and the color changed slightly after being stored for 65,438+05 days.
2. Storage and preservation of autumn cucumber in cellar. In the basement or cement cellar, lay a brick pool with a height of 60 cm (the length and width can be adjusted arbitrarily according to the size of the cellar). Lined with plastic film, injected with 30-40 cm clear water, and the bamboo chips were discharged on the pond at a distance of 10- 15 cm. Fresh cucumbers (with melon stalks) picked in late autumn are pre-soaked with 0. 1% polysaccharide aqueous solution, placed on bamboo slices in the pool in three layers, and finally sealed in the cellar or basement. According to the experiment, this method can make cucumber stored in 12- 15℃ cellar for 30 days, and its luster, hardness and taste have no obvious changes. After storage for 40 days, the luster gradually lost, but it was still rich and crisp.
3. Fresh corn is kept fresh at room temperature. At present, there are two mature and feasible preservation methods, one is quick freezing at low temperature in cold storage, and the other is vacuum packaging after precooking. The former has a large investment, while the latter has complicated technology. Using dried jujube polysaccharide solution as preservative overcomes the shortcomings of high storage cost and low preservation rate of fresh corn with animal serum protein as the main raw material, and can make fresh corn ears harvested in autumn stored for sale in the Spring Festival, with the same smell and taste as those just picked. In a room without direct sunlight, the floor is paved with bricks to form a ventilation duct with a height of 30-40 cm. Soak the tender ear of corn with a layer of endothelium in 0.5% glucomannan solution for 5 minutes, take it out and drain it, and then pile it on the ventilation pipe.
4. color protection and temporary storage of Agaricus bisporus. After picking fresh mushrooms, use 0.03% sodium metabisulfite solution (100L clean water, add 30g sodium metabisulfite) for color protection and rinse for 2-3 minutes, while removing sediments and impurities, then move into 0.06% sodium metabisulfite color protection solution for soaking for 2-3 minutes, and rinse with clean water for 30 minutes after taking out, so that the residual sulfur dioxide does not exceed 20 mg/. Finally, soak the color-protected Agaricus bisporus in 0. 1% dried jujube polysaccharide solution 1 min, then take it out to dry and store it in a cool and dry room. It can be kept fresh completely at about 65438 02℃ for 65438 05-20 days.