Preservation agent preparation: According to the principle of production and marketing of green and pollution-free agricultural products, preservatives are recommended to use a 0.5% aqueous solution of polysaccharides. Glycosan is a kind of white crystalline powder obtained by acid hydrolysis of edible plants such as Ganzi and seaweed. The aqueous solution has various effects such as insect repellent and antiseptic and can effectively prolong the preservation period of fruits and vegetables at room temperature. . First dissolve the polysaccharides in water, prepare a 5% aqueous solution, add 9 times more boiling water, and prepare a 0.5% aqueous solution. Preservation of tender corn: moderately fresh kernels, full grain of fresh corn ear, preserved 1-2 layers of endothelium (preferably without bare kernels), placed in a 0.5% aqueous solution of polysaccharides, immersed for 5-10 minutes, removed and Drain the water. If the temperature during harvesting is higher than 18 degrees Celsius, a layer of corn ear and a layer of fine sand storage method can be adopted to solve the heat and mildew problems of tender corn through the endothermic action of fine sand. If the tender corn harvested in late autumn can be directly stored in a room with good air circulation and no direct sunlight, a 30-40 cm high ventilation duct can be built on the ground before storage, and then the treated corn ear can be placed. Above it. The ear of corn harvested on the same day must be stored on the same day to prevent dehydration, dryness and aging of the grain by the activity of biological enzymes. Fresh peanuts are kept fresh: The dry fine sand is mixed with a 0.5% aqueous solution of polysaccharides to give a moisture content of 30% to 40%. After the fresh peanuts that have just been excavated have been removed and rooted, a layer of peanuts and a layer of peanuts are freshly stored at a ratio of 1 cubic meter of fine sand per 0.5 mu of product. No manual management such as temperature control and humidity control is required.