I-clove yegalikhi efriziwe
I-clove yegalikhi egcinwe iqhwa esheshayo ingenye yemikhiqizo ejulile yokucubungula kagalikhi. Njengoba i-garlic iwumthombo oyinhloko wezinto zokusetshenziswa, isetshenziswe kabanzi ngumphakathi wamazwe ngamazwe. Ngaphansi kwezimo ezijwayelekile, ukukhiqizwa kwalolu hlobo lwe-clove yegalikhi kudinga ukuhlolwa kwempahla eluhlaza, ukucwiliswa, ukucwecwa kanye nezinye izinyathelo nezinqubo ezingaphezu kweziyi-10.
Ukuhlolwa kwempahla eluhlaza: impahla eluhlaza iyadingeka okokuqala ngesimo esiphelele, akukho kubola, akukho okonakele, akukho zifo noma izinambuzane, akukho clove kagalikhi kashukela neminye imikhiqizo enesici noma ukungcola.
Ukucwiliswa emanzini: Gcoba ugalikhi wonke emanzini ahlanzekile cishe imizuzu eyi-15 ~ 30 ukuze kube lula ukucwecwa. Ukucwecwa: Hlanza u-garlic ocwilisiwe ngesicweci sikagalikhi kanye. Ukucwecwa kwesibili: kulawo ma-clove kagalikhi angahlutshiwe ekucubunguleni umshini, ama-clove adinga ukuhlutshwa ngesandla ukuze kuqinisekiswe ukuthi isikhumba sikagalikhi sihlanzekile.
Ukugreda: Osayizi bakagalikhi kagalikhi bayahlolwa bese behlelwa ngokwezidingo zekhasimende. Ukuhlola: ukuhlolwa kwabasebenzi baseshabhu, kuqedwe izifo nezinambuzane, umbala omubi, umonakalo, isibazi esomile, amabala okubola, neminye imikhiqizo enesici nokungcola.
Ukubulala amagciwane: ukwamukelwa kwelayisi likagalikhi eliqeqeshiwe ku-100 mg/litre yesisombululo se-sodium hypochlorite ukucwiliswa imizuzu engu-15, kuzuzwe amagciwane e-pathogenic angaphezulu ukuze abulale inhloso. Ukuhlanza: Hlanza ngamanzi ahambayo ukuze ususe ingxube yensalela ye-sodium hypochlorite. Ukuphelelwa amanzi emzimbeni: susa umswakama phezu kwerayisi likagalikhi ngomshini wokomisa umoya.
Ukuqandisa okusheshayo: faka irayisi likagalikhi elifanelekayo ngemva kochungechunge olungenhla lokwelashwa efrijini lohlobo lwebhande lenethi. Izinga lokushisa ngesikhathi sokukhiqiza lingaphansi kuka -25℃, futhi izinga lokushisa enkabeni yomkhiqizo lingaphansi kuka -18℃ngemva kokubanda ngokushesha.
Ukupakisha: Ukupakisha kufanele kwenziwe endaweni ekhethekile yokupakisha ehlanzekile nehlanzekile, futhi izinga lokushisa lesikhala liyadingeka ukuthi lilawulwe ngaphakathi kwe-0 ~ 10.℃.
Ukutholwa kwensimbi: yonke imikhiqizo kufanele iphumelele umtshina wensimbi, ishabhu yokusebenzela izisebenzi ezizinikele ukuthi zisebenze, izisebenzi zokulawula ikhwalithi ezisemsebenzini zihlole ukuzwela njalo ngehora.
Isiqandisi: imikhiqizo ehlanganisiwe kufanele ibekwe endaweni yokugcina ngesikhathi. Ukuze uqinisekise ikhwalithi yemikhiqizo, izinga lokushisa lokugcina kufanele ligcinwe ku -20±2℃kanye nezinga lokushisa eliphakathi kwemikhiqizo eqediwe ngaphansi kwe -18℃.
| Isitayela | IFIKE |
| Uhlobo | Ugaliki |
| Uhlobo Lokucubungula | Ihlutshiwe |
| Inqubo Yokuqandisa | I-IQF |
| Uhlobo Lokulima | OKUJWAYELEKILE |
| Ingxenye | KONKE |
| Isimo | Isimo Esikhethekile |
| Ukupakisha | Ubuningi |
| Ibanga | A |
| Isisindo (kg) | 10 |
| Le yindawo ka Origin | Shandong, China |
| Igama lomkhiqizo | Isizini entsha ama-clove kagalikhi ayiqhwa |
| Umbala | Emhlophe |
| Okubalulekile | 100% I-Garlic Entsha |
| Nambitha | Ukunambitha Okuvamile |
| Usayizi | 150-200/200-280/280-380pcs/kg |
| IMPILO YESHELUFU | Izinyanga ezingama-24 Ngaphansi kwe--18 Degree |
| Ukupakisha | 10 Kg/CTN |
| I-MOQ | 12 amathani |
| Imigomo Yentengo | I-FOB CIF CFR |
| Ukuthunyelwa | Ngokushesha |
