Fresh parsley technology
First, harvest processing, pre-cooling. Choose a large, strong, bright green, coriander plant with no disease and pests, and leave 15 to 20 mm of roots when harvesting. After the harvest, remove the parsley with disease, injury, and yellow leaves, and tie it into 0.5kg or so bales. Pre-cooling, pre-cooling at a temperature of 0°C for 12 to 24 hours, can be packed when parsley temperature reaches 0°C.
Second, bagging and management. The pre-cooled parsley is processed into a polyethylene plastic bag 100 cm long, 85 cm wide and 0.08 mm thick. Each bag contains 8 kilograms of parsley. The bag is tied tightly and put on the shelf. The greenhouse is controlled at 0 degrees, and the carbon dioxide in the bag rises. At 7% to 8%, the bag is deflated, the carbon dioxide concentration is 0% to 8%, and the oxygen concentration is 8%. The storage loss is about 5% by this method.
Second, bagging and management. The pre-cooled parsley is processed into a polyethylene plastic bag 100 cm long, 85 cm wide and 0.08 mm thick. Each bag contains 8 kilograms of parsley. The bag is tied tightly and put on the shelf. The greenhouse is controlled at 0 degrees, and the carbon dioxide in the bag rises. At 7% to 8%, the bag is deflated, the carbon dioxide concentration is 0% to 8%, and the oxygen concentration is 8%. The storage loss is about 5% by this method.
Magnesium Fluoride CAS No. 7783-40-6
Magnesium Fluoride Basic Information
Product Name: Magnesium fluoride
CAS: 7783-40-6
MF: F2Mg
MW: 62.3
EINECS: 231-995-1
Magnesium Fluoride Chemical Properties
Melting point 1248 °C
Boiling point 2260 °C
Density 3.15 g/mL at 25 °C(lit.)
Refractive index 1.365
Form random crystals
Color White to off-white
Specific Gravity 3.15
Water Solubility 87 mg/L (18 ºC)
Blood Plus Magnesium Fluoride,Fluoride Blocks Magnesium Uptake,Fluoride Reacts With Magnesium,Magnesium Fluoride
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