Monofloral Honey is a type of honey which has a distinctive flavor or other attribute due to its being predominantly from the nectar of one plant species. It is stored and labeled separately so as to command a premium price. While there may never be an absolute monofloral type, some honeys are relatively pure due to the prodigious nectar production of a particular species, such as citrus (Orange blossom honey), or there may be little else in bloom at the time. Monofloral Honey Monofloral Honey,Rape Honey,Buckwheat Honey,Sunflower Honey Ningxia Natural Honey Product Technology And Development Co., Ltd. , https://www.nxhoney.com
1. The gibberellin preservation method: 20 to 30 days before the harvest of bananas, use 50 mg/liter of gibberellin solution to spray it again, and then wash the fruit with 20% multi-filtrate solution. It has been proved by practice that the fresh-keeping effect is better by this method and the banana anthracnose can be effectively controlled.
2. Calcium peroxide preservation method: Put powdery or granular calcium peroxide and bananas together in a container, allow it to release oxygen slowly after absorbing moisture to absorb the ethylene gas discharged from bananas, and keep the bananas in storage for 60 days. hard. The use of this method to preserve fresh bananas is very beneficial to the North Games.
Second, ripening method
1. Ethephon ripening method: The harvested bananas were immersed in ethephon solution, taken out and allowed to dry, and placed in the room for a while to mature. The concentration of the liquid can be adjusted according to the temperature. When the room temperature is 25 ~ 30 °C, the concentration of 700 ~ 1000 mg / liter (40 hours after maturation); room temperature is 30 ~ 40 °C, the concentration of 1500 ~ 2000 mg / liter (60 hours after maturation); room temperature is 12 At ~19°C, the concentration is 2000 to 3000 mg/l (maturing after 70 hours).
2. Cigarette smoke: smoke the bananas in a more confined room, and then ignite some strands of incense in the room so that the smoke is diffuse; if a little ripening, you can put the banana in the tank, it is best to add a bitter oyster. Leaves, and then in the cylinder lit a few incense sticks, and then once again the next day, you can mature after 10 days. It has been proved that bananas ripened by this method are golden in color and taste fragrant.
Preservation and ripening method of banana
First, the preservation method