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1、大蒜液保鲜:将大蒜掏碎或切成片,按每公斤大蒜配清水50公斤的比例,置于水中浸泡12小时,过滤后煎熬至沸,待大蒜浸渍液冷却后将无病虫害和无损伤的新鲜柑桔放入此液中浸渍后贮藏,效果较佳。 2、沙藏保鲜:铺一层河沙放一层柑桔,每10天翻动一次,可持鲜4—6个月。 3、米汤碱液保鲜,在煮饭滤出的米汤放些面碱(Na_2Co_3)或小苏打(NaHCo_3)其重量为米汤重量的1％—5％,将新鲜完好的柑桔浸入米汤碱液片刻捞出,晾干后装入本箱、纸箱或塑料装容器中,半个月后封
1, fresh garlic juice: dig the garlic or cut into pieces, according to the proportion of 50 kg of water per kilogram of garlic with water, soak in water for 12 hours, filtered until the boil until the garlic immersion solution will be no pests and diseases and no Injured fresh citrus into the liquid storage after dipping, the better. 2, sand preservation: Lay a layer of river sand put a layer of citrus, turning every 10 days, can hold fresh 4-6 months. 3, Rice soup lye preservation, put some noodles (Na_2Co_3) or baking soda (NaHCo_3) in the rice soup filtered out, the weight of which is 1% -5% of the weight of the rice soup, immerse the fresh and intact citrus into the rice soup lye Remove, dry into the box, carton or plastic container, two weeks after the closure