The last link of the wheat harvest is to put the wheat into the warehouse. When it comes to drying the wheat, it seems to be simple. Actually, there are also some excuses. If you haven’t personally sun-dried, you really don’t believe it. After the wheat is recovered from the field, it should be spread in time according to the weather conditions. If it is left for a long time, it will heat up and deteriorate. Pay attention to the following points during the drying process:
1. Morning stalls should not be early
Generally, the wheat is selected to be the best at around 10 o'clock in the morning, because at this time, the temperature has risen, and the sun-dried fields have been sun-heated. The cold air of the night has been exhausted, and the barefoot is walking in the sun. There is a burning sensation on the field. After spreading the wheat in this way, it is steamed on the sun and the effect is very good. Experienced farmers never choose to spread the wheat when the temperature is cool in the morning. When spreading the wheat, try to spread it evenly, and the thinner the drying effect, the better. In addition, in the case of the wheat, if conditions permit, it is best to separate the red wheat and white wheat to avoid mixing, which affects the wheat selling price.
2. After the afternoon, you should stir more
Generally, it should be stirred at 11:00 in the afternoon depending on the weather conditions. After the high temperature comes up in the afternoon, it should be stirred several times to make the wheat seeds evenly heated up and down. Especially when the field is small, the wheat is thicker and more agitated. all over. In fact, there is another advantage in stirring the wheat. During the stirring of the wheat, the large debris in the wheat seeds will be separated, swept out with a broom, or removed with a slight sputum to achieve the decontamination effect.
3. In the afternoon, the wheat is hot.
It is the combination of wheat and tools. This work is usually done at around 4 pm. This is because the wheat seeds accumulate at high temperatures and can achieve the effect of dead bacteria. On the other hand, after the high temperature is close to the wheat, it is covered with a plastic cloth, or it is covered with a bag, and it is better to put a wooden board under the bag, so as to achieve the heat preservation effect and prevent the weather in June. Prevent rain. Don't save trouble, otherwise it will rain in the night, and you will be in a hurry. If you encounter even rain, you will be helpless. This kind of unlucky situation, almost rural people should pass.
4. Back to the wheat to enter the warehouse to praise
Generally, wheat can be loaded into the warehouse after three days of drying. The wheat should be raised again before entering the warehouse, completely removing the wheat stubble and wheat ash from the wheat heap. In particular, wheat ash contains eggs and bacteria. If it is not clean, it is easy to make wheat wheat and wheat after entering the warehouse, and the wheat will heat up and deteriorate. Of course, wheat must be hot into the warehouse. This is a valuable experience accumulated by farmers for thousands of years. The wheat that has been dried and stored in the warehouse can be kept for more than three or four years without secondary exposure. If possible, it is best to move the wheat, wheat, and wheat tanks used for wheat into the sun before entering the warehouse.
In addition, there is also a soil method, which is to place some pepper leaves or eucalyptus leaves on the upper part of the wheat-filled wheat warehouse to prevent the deterioration of insects.
Two points of wheat storage
1. Strict control of moisture
Due to the strong moisture absorption capacity of wheat, storage should pay attention to precipitation and moisture. The summer high temperature conditions after wheat harvest should be fully utilized for exposure, so that the wheat moisture is controlled below 12.5%, and then stored in the warehouse. After the wheat is put into storage, the measures should be taken to prevent moisture, and attention should be paid to the stratification of water and the phenomenon of “topping†of the upper layer during the post-ripening period.
2. High temperature sealed storage
Wheat is stored in a closed warehouse and is a traditional method of storing wheat in China. Through the sun, the water content of the wheat can be reduced, and at the same time, the effect of high-temperature insecticidal bacteria can be received during the exposure and sealing process. The newly harvested wheat can promote the completion of the post-ripening effect. Due to the extinction of pests, the water content and the amount of bacteria in the wheat are reduced, and the respiration intensity is greatly reduced, so that the wheat can be safely stored for a long time.
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