Storage and fresh-keeping method of Myrica rubra

The storage and fresh-keeping methods of Myrica rubra are as follows:

1, refrigerated in the refrigerator

The fresh-keeping period of Myrica rubra is relatively short, which is not suitable for normal temperature storage, while the freezing room temperature is relatively low, which can play a certain fresh-keeping role for Myrica rubra. Yangmei can be stored in the refrigerator, which is the best destination for Yangmei. It is suggested that fresh bayberry should be stored in the refrigerator at 0-0.5℃ and relative humidity of 85%~90%.

2, packaging and storing at room temperature

Put bayberry in a small basket and put it in a ventilated place. Generally it can last 1~3 days. Myrica rubra has the shortest storage time at room temperature. If you take it out and eat it with obvious sour taste, it may have deteriorated and should not be eaten again.

3. Frozen bayberry

It is also a good way for people to store bayberry by directly soaking it in sugar water and then bagging it and putting it in the freezer of the refrigerator. Others make bayberry wine.

Precautions for preservation of Myrica rubra

Myrica rubra is a kind of fruit with delicate tissue, high nutritional value and short postharvest life. In order to keep its freshness and prolong its shelf life, it is necessary to precool quickly. Pre-cooling is best carried out in the producing area, which can quickly remove the field heat of bayberry fruit itself and reduce the respiratory intensity.

The key point of bayberry preservation is never to wash bayberry first. After washing waxberry, the storage time will be greatly shortened and it will ferment quickly. Therefore, in order to prolong the storage time of bayberry, it is best to wash it when eating.