Here are some ways to preserve fresh chestnuts, commercial chestnut preservation and general family preservation two categories, for reference.
Several farmhouse methods to preserve fresh chestnuts (1) Sand trapping method In the south, you can choose a cool indoor room. Spread a layer of dry straw on the ground first, and then sand 6 to 7 cm thick. It is appropriate. Chestnuts are placed on sand, each layer is 3 to 6 cm thick, and then covered with a layer of wet sand. Such a layer of chestnuts is alternately layered on the wet sand; alternatively, 1 chestnut and 2 wet sands are mixed and piled. Layers or stacks are finally covered with sand 3 to 6 cm and then covered with straw. Stacking height is about 1 meter. Using this method chestnut can be stored after the Spring Festival.
(2) Store in a cool, ventilated room with a shell storage method, or place chestnuts in well-drained and cool exposed areas. The size of the heap is 1 to 2 meters in width and 1 meter in height. Always check the temperature and humidity. If you find that the heap is hot or dry, you can splash water to cool it. Cover the stack with straw or sorghum stalks for frost protection and sun protection. It is advisable to pre-pile 10 cm of sand under the stack. This method can be stored until March to April of the following year. It has good freshness and less rot, but it has more germinating chestnuts.
(3) Dry storage method Immerse the ripe chestnut fruit in a bucket filled with water, remove the floating chestnut fruit, immerse for 3 to 5 days, remove and put it in the bamboo basket, hang it in a cool and ventilated place, let it dry naturally 20 After 30 days, they are then put into clean altars, filled to 7-80%, flipped once a month, and can be stored on the Spring Festival. The rate of good fruit is above 95%.
(4) Cylinder method At the bottom of the cylinder that has been washed and dried, first put a bamboo basket, put a ventilated bamboo tube in the center of the cylinder, pour the chestnut fruit into the cylinder, lay a chestnut layer of pine needles, and then cover it with a pine needle. The cylinder mouth is also covered with bamboo to prevent rat damage, pine needles are changed every month. This method can also be stored after the Spring Festival. The good fruit rate is above 90%.
(5) Acetic acid treatment After the chestnuts are harvested, they are soaked with 1% acetic acid for 1 minute after they are harvested, filtered, and placed in a bamboo basket with 20 kilograms per mash. Sprinkle some fresh pine needles on the top of the chestnuts. , and then covered with Plastic Film, storage within 1 month, asked to soak 4 times. In March of the following year, 2% salt and 2% soda ash solution were used to soak 1 time. After 1 and a half months of storage, the good fruit rate was still over 85%.
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