Storage and fresh-keeping method of Myrica rubra

The storage and preservation methods of Myrica rubra are as follows:

1, stored in refrigerator.

The fresh-keeping period of Myrica rubra is relatively short, so it is not suitable for storage at room temperature, and the temperature in the freezer is relatively low, which can play a certain fresh-keeping effect on 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. Package and store 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 it tastes sour when taken out, it may have gone bad 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 putting it in a bag and putting it in the freezer of the refrigerator. Some people also make bayberry into 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 take away the field heat of bayberry fruit itself and reduce the respiratory intensity.

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