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Refrigeration method. The garlic is fully pre-cooled and then put into a basket or a crates, or directly stacked on a storage shelf, and the temperature of the pan is controlled at about 1°C. Modified atmosphere method. 1 Rapid Oxygen Reduction: After the garlic is piled up and sealed with plastic books, it is continuously oxygenated and nitrogen is fed 3-4 times to reduce the oxygen content in the account to 1-3%. In the storage process, the oxygen content should be controlled at 3 %, carbon dioxide content should be controlled at about 10%. 2 Natural Oxygen Reduction Method: After the garlic seedlings are brought into account, the plastic account is sealed immediately. The oxygen in the account is absorbed by the garlic sprouts, so that the oxygen content gradually drops to 2-4%. It is measured and adjusted every day thereafter to keep the oxygen content within the required range. In addition, after the garlic seedlings are piled up and sealed with plastic books, a small amount of gas is sucked out to make the content of oxygen and carbon dioxide in the accounts basically the same. As the oxygen content in the account falls, carbon dioxide is absorbed by slaked lime to reduce its content accordingly. After the oxygen content should be controlled at 1-3%, carbon dioxide content is controlled at 10%, the temperature should be 14-16 °C. China Agricultural Network Editor