Cellar site selection and disinfection The newly excavated cellar should be selected in a place that is sunny, sheltered from the wind, high-dry terrain, and convenient drainage, and is 4 to 5 meters deep. In old cellars, old soil layers 2 to 3 cm thick must be removed to expose new soil layers and then sterilized with 800 times the carbendazim solution. Ginger harvesting The selection and storage of ginger should be fully grown rhizomes, generally harvested before the first frost, to avoid frost frost. When the soil is harvested, it may be too dry to avoid excessive sun exposure. It is generally stored in the pit immediately after harvest and cannot be left overnight in the field. Can not be harvested after rain or rain, otherwise it is not resistant to storage. Ginger used for storage should be carefully selected to remove cold, injured, small, dried, diseased and rained ginger, and select good-looking, good-quality, disease-free healthy ginger pieces for storage. Ginger is placed in the cellar and placed in the bottom of the cellar. It is a layer of 4 to 5 cm thick river sand, and 2 to 3 bundles of reed wood or corn stalk are erected per square meter to facilitate ventilation. Grading ginger is graded and placed in grades. When ginger is placed, the ginger is placed tightly and tightly. The layer of ginger is one layer of sand and the thickness of sand is 2 to 3 cm. The top layer of ginger is about 30cm from the top of the pit. The entire process requires gentle handling and do not injure the ginger block. In the early stage of heat storage in the open cellar, because of the vigorous breathing of the ginger block, the temperature in the pit is high, so do not completely close the pit and keep it ventilated. The ginger at the beginning of storage is tender and tender, and it is easy to peel off. The temperature is required to be kept above 20° C., so that the ginger can be aged, scarred and flattened and no longer peeling. Shade needs to be placed in the pit to prevent sunlight from entering. When the temperature in the cellar is gradually reduced to about 15°C, a layer of crop stalks is placed on the surface of the ginger to avoid the cold wind invasion of ginger during the open cell inspection. The cellar mouth is covered with straw first, and as the temperature decreases, the thickness of the soil is gradually increased until it is pressed tightly. If necessary, straw curtains are used to block the wind. Temperature control Storage of ginger requires very strict temperature control. Jiang Xi warm and humid environment, not resistant to low temperature, not cold, below 10 °C will suffer cold damage, the best temperature for storage of ginger is 15 ~ 18 °C. Increase the ventilation when the temperature in the cellar is above 20°C. Wet and dry thermometers are hung in the humidity control cellar. The temperature and humidity inside the cellar are regularly checked, and the cellar humidity is controlled at about 95%. Less than 90% humidity is easy to dehydrate and shrink ginger. If the humidity is too high, it may cause ginger borer. Pick up the sick ginger blocks and check out the pits at any time to pick out the moldy and rotten ginger blocks to prevent the spread of germs. At the same time, the ginger blocks around the diseased ginger were picked out for separate storage and disinfected.