Harvesting and drying are the last important steps in the production process of dried peppers. In order to ensure product quality and output, improve dry pepper grades, and increase economic efficiency, it is necessary to grasp the correct harvesting techniques and drying methods in order to achieve increased production and income. Summarize the practice of harvesting and drying chili peppers in the past few years. The specific technical points are summarized as follows: 1. Harvest time The best local harvest time is the end of September and early October. At this time the pepper fruit has been fully cooked, bright color, dry pepper quality is good. 2. Harvesting methods There are two types of harvesting methods: collecting peppercorns and direct harvesting of peppercorns in Daejeon. (1) Harvest peppercorns harvest: pepper is best rooted, if it is really hard to pull out arid, with a razor knife root cutting can also be, in short, the more rhizomes the better, can be used for pepper fruit to continue to absorb nutrients from the straw , increase the thickness, redness and luster of pepper skin. (2) Direct harvesting of peppers in Daejeon: Peppers are harvested directly from the pepper plant in Daejeon. In order to improve product quality, in the process of harvesting, it is necessary to avoid harvesting of white flowers and flowers, and it is forbidden to mix yellow fruit, green fruit and red fruit. When picking, it should be handled with care, not to squeeze the pepper fruit, and to damage the pepper epidermis. Layers affect the quality of dry peppers. 3, drying method (1) will be unplugged after the fresh pepper, pulled to the drying field, the first vertical down to display vertical drying 5-7 days (pay attention to ventilation), shake off the leaves, then flip upside down Root up, drying 5-7 days. When the pepper stems reach 80% dry, they will be smashed, and they will be one meter high and one ridge. When the peppers reach the level of airlessness and hand rubbing, they can be picked and sold in stages. (2) After the peppers directly harvested in Daejeon are transported to the drying area, they must be spread out in time and firstly laid out to dry them. The suitable thickness is 18-20 cm. After 3-5 days of drying and ridging, it will be dried for 5-7 days. When the ridge is ridged and ridged together, 80% of the dry ridges are piled, avoiding the squeezing when the pile is piled, keeping the pile of peppers fluffy and breathable, and preventing mildew. Drying, ventilating, and ventilating places should be selected in the drying area. Avoid direct sunlight exposure, do not dry on the cement floor, otherwise it will affect the color of dry pepper, flower shell pepper appears, reduce the quality of dry pepper.
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