In the honey flowing period, it is necessary to know the honey storage situation of the bee colony in time and check 1 time every 3 days. When the honey spleen in the nest is covered, or the honey rooms above 1/2 have been completely covered, and the other honey rooms are being covered and closed like fish eyes, they can be harvested.

In the flowering period of the main honey source, the number of times of honey collection can stimulate the enthusiasm of worker bees to collect honey, which is conducive to improving the yield of honey. However, premature and diligent harvesting will affect the maturity of honey, which will lead to high water content, low enzyme value, poor taste, easy fermentation and rancidity, and can not be preserved for a long time.

Therefore, it is necessary to advocate taking mature honey, and countries with developed beekeeping adopt multi-box beekeeping, and only concentrate on harvesting 1~2 honey in one flowering period. This method is more scientific and conducive to the production of high-quality honey.

Extended data:

Honey is hygroscopic. When honey is exposed to the air, it will absorb the water in the air and increase the water content in honey. The moisture absorption capacity of honey is closely related to the relative humidity and honey concentration in the atmosphere.

The greater the humidity in the air, or the higher the concentration of honey, the stronger the hygroscopicity of honey. On the contrary, if the humidity in the air is low and the moisture content in honey is high, the hygroscopicity will be weak and even the honey will be dehydrated. Honey is sticky, that is, it resists fluidity.

The viscosity of honey is affected by water content and temperature. If the water content of honey is low or the temperature of honey is low, the viscosity of honey will be great. Some honey will also reduce its viscosity under vigorous stirring, but it will return to its original state after standing. This phenomenon is called shake dissolution or thixotropy.