We are leading manufacturer for Tattoo Power Supply in China,brand owner of Hurricane tattoo power and Spark tattoo power.
Tattoo power supply is essential to the process of modern tattooing. The power supply
determines the speed of the needle moving through the gun and allows the tattoo artist to control the pace of
inking. Learning how to connect the various parts to the supply will assist you with beginning the process. Once
the parts are connected, you can experiment with speed settings and find a pace at which you are comfortable
performing. This will provide you background knowledge and experience for working as an apprentice with a
professional artist; do not attempt tattooing without professional training.
Tattoo Power Supply Tattoo Machine Power Supply, LCD Tattoo Power Supply, Digital Tattoo Power Supply, Tattoo Power Supply, Hurricane Power Supply Redtop Tattoo Supply Co., Limited , http://www.redtop-tattoo.com
Key points for citrus storage
In recent years, with the development of citrus production and increasingly fierce market competition, post-harvest storage, preservation and commercialization have become an important part of improving the citrus fruit's commercial character and economic benefits. Now we will introduce the following points for citrus storage: 1. Harvest timely. Orange citrus fruits have no post-harvest process. Once harvested, their intrinsic quality and nutrient content will generally not increase. In order to ensure the quality of the commercial fruit, the fruit should reach the required maturity to be harvested. The solid-acid ratio of sweet orange in China is 10-12:1, orange and orange are 7.5:1 as maturity. Ripeness can also be determined based on changes in the color of the peel. The fruit used for storage is generally 2/3 part of pericarp to turn yellow and oil cells are enriched, but the pulp is still harvested when it is not solid. If harvesting is too early, the weight and quality of the fruit will be reduced. On the other hand, if the harvesting is too late, the fruit drop rate will increase. The broad-leaved citrus will be prone to skin disease, and the sweet orange will be prone to chlorosis. Harvesting method: should use round head fruit shears, generally 1 fruit 2 cut, 1st cut fruit under shear, 2nd cut fruit gourd cut flat, packing fruit container should be soft padded sack sheet, brown sheet or thick plastic Films, etc. to prevent scratches on the skin. In the process of harvesting, it must be done lightly, lightly, lightly, lightly and unloaded. Try to avoid mechanical injury during operation to lay a good foundation for storage and transportation. At the same time, the side picking will eliminate fruit, fruit, mechanical injury, fruit and fruit and other consequences, in order to reduce the pressure on the classification. 2, preservation and preservation. The main preservatives used on citrus include benzimidazoles such as tetrodolide, benzoate, carbendazim, thiophanate-methyl, and thiophanate-methyl, and the use concentration is generally 500-1000 mg/l. The imazalil, like the benzimidazoles, has an obvious inhibitory effect on the chloromycetic bacteria and is ineffective against black rot, pedicel and acid rot. The use concentration is 1000 mg/l. Sec-butylamine can inhibit a variety of diseases such as citrus green green mildew, anthrax, gray mold, and some control Penicillium strains of anti-benzimidazole antiseptics, but not effective on pedicle. With a neutral solution of 0.5% sec-butylamine, the treatment temperature does not exceed 45°C and the fruit is soaked for a minimum of 1 minute. The best results are obtained. The most commonly used plant growth regulator on citrus is 2,4-D, which retards the aging of citrus fruits, maintains citrus greens and enhances disease resistance. Use as a preservative plus 200-250 mg/L 2,4-D dip. The more timely the effect of drug treatment is, the more significant it is. Immediately after draining the drug, pack it. 3, pre-storage. Citrus fruits must be stored in advance for a short period of time before they are packaged, called pre-storage. The pre-cooled pre-cooling, the evaporation of moisture, and the healing of wounds can prevent physiological diseases such as skin disease of orange peels and stem blisters of sweet oranges. The pre-storage method is to stack the preserved citrus fruits and original baskets in a cool and ventilated fruit shed, a fruit selection field or a special pre-storage room to allow natural ventilation, heat dissipation and water loss. It is also possible to install mechanical coolers and ventilation devices in the pre-storage room to accelerate cooling and dehumidification, shorten the pre-storage time, and improve the pre-storage effect. The ideal pre-storage conditions are: temperature 7°C, relative humidity 75%. Usually, citrus fruits are pre-stored for 2-5 days, loss of 3-5% of water, and the skin is slightly weak. Harvested fruits on rainy days should be stored for a relatively prolonged period. 4, classification. First, remove the wounded fruit, deformed fruit, dehiscence fruit, green peel fruit and over ripe fruit, then according to different varieties, according to the fruit's color, shape, maturity, fruit surface, etc. into several levels, and finally grading according to the size of the fruit diameter. 5, inside the package. At present, the inner packaging of citrus fruits is generally made of polyethylene plastic film and used as a pouch, a small square, and a large bag. The single-fruit packaging effect is best. Single fruit packaging has the advantages of reducing water evaporation, keeping the fruit fresh and preventing disease transmission. The size of the sachet single-fruit package is 18 centimeters and 13 centimeters, and the thickness of the film is 0.05-0.02 millimeters. The single fruit is packed into the bag and the mouth of the bag can be twisted.