Lotus root is a large-scale aquatic vegetable planted in China. The middle and lower reaches of the Yangtze River and the south of the Yangtze River are rich areas. Lotus root is rich in nutrients, crisp and tender, sweet and sweet, with the health benefits of spleen and appetizers, Yixue Shengjin, etc. It is an important foreign exchange earner in China. One of the vegetables. However, the lotus root is susceptible to browning during storage and transportation, affecting sales and exports. Therefore, it is of great economic importance to preserve fresh lotus roots. 1. Sand method: Select a high terrain, leeward, shelter from rain, use fine sand to store the surface of the substrate, and use humidity to loosen and disperse it. Then dig a good drainage ditch around and put a layer of lotus root on it. A layer of fine sand. Such sand, white and white, stacked 5 to 6 layers, the top cover thickness of about 10cm wet sand can be. This method can generally keep fresh for 60 days. In addition, can also be used in indoor brick or wood Into a buried pit, the pit is covered with 5 cm thick wet sand, will be excavated with mud lotus roots in order to discharge, and then layer of sand layer, code 5 to 6 high, the top cover thickness of about 5cm wet sand can be. 2. Water storage method: The pretreated lotus roots are placed in non-ferrous containers in order, immersed in salt water with a concentration of 10% to 15%, and can be preserved for more than 5 months. It is difficult for salt to penetrate lotus root meat. Tissue, can not only anti-corrosion but also inhibit the enzyme, after storage flavor is no different from fresh. This method is simple, effective, can be stored for more than six months, salt water can be reused. 3. Plastic film account method: This method only needs to cover the surface of the plastic film to keep fresh for about 1 month. Its advantages are large storage capacity, easy operation, and can prevent dryness; the disadvantage is short storage period and large loss. Only suitable for use in the market. 4. Vacuum preservation method; 1 color protection. Separate the treated lotus root from the segmentation section, remove the knots at both ends of the loquat segment, and shave the lotus root epidermis with a stainless steel scraper. Dip the peeled lotus root lotus root in a 0.8% to 1.5% salt solution until the lotus root sprouts slightly. soft. 2 Dehydration. There are many holes in the lotus root. In the process of impregnating fresh-keeping liquid, more water is retained in the pores of the lotus root. Dewatering machine is used to remove the water, to prevent the water droplets from appearing in the packaging bag during storage. 3 packaging, vacuum. Lotus root browning is mainly caused by enzymes, the occurrence of enzymatic reactions can not lack oxygen, the role of packaging is to isolate oxygen. Therefore, a food grade plastic bag with strong gas barrier properties should be selected for packaging. Each bag can hold about 1.5kg and be vacuum sealed. 4 storage. Store as much as possible in a cool environment and avoid direct sunlight. The best storage temperature is 5°C, and it can be stored for 3 to 4 months under this temperature environment. If stored under 5°C for a long time, the lotus root tissue will soften, and even become spongy and inedible. This phenomenon often occurs during the process of the north-east transportation of our country and causes great economic loss. Therefore, it is stored and transported. The process must pay attention to the temperature control.