How is sweet potato stored safely? When storing sweet potato, it is necessary to store the temperature and humidity requirements according to the sweet potato at different times, and to do the work before and after storage, in order to be considered as safe storage. Today, the small series is selected from the site, the old cockroach is disinfected, and the harvest is How do you manage sweet potato storage in the four points of processing and storage?
[Safe storage technology of sweet potato]
First, the choice of URL
Sweet potato storage site should choose ventilation equipment, heat preservation and cold protection, strong and durable structure, and convenient management. If it is a new mantle, it should choose leeward sun, high terrain, no wind, hard quality, low groundwater level and solid soil. And where it is convenient to manage transportation, you can take a variety of types of semi-underground high-temperature cabins, wells and sheds.
Second, the old cockroach disinfection
Before the sweet potato is stored, the mantle needs to be disinfected. If it is a relatively dry mantle, a few barrels of water can be poured to keep the bowl moist, and then uniformly sprayed with the 1200 times solution of 50% carbendazim wettable powder. Sterilization and disinfection can also be carried out by sulphur-smelting the back cover and sealing the eye to fumigation.
Third, processing after harvesting
The best harvest temperature for sweet potatoes is around 18 degrees, preferably before the frost falls, preferably on a sunny morning. The harvested sweet potato is first placed in the field to dry, and then the sweet potato with pests, damages, frost damage, etc. is removed, and stored in the afternoon on the day of harvest, and 50% carbendazim suspension 500 before being placed in the mantle. Soak the sweet potato for 10 minutes in the liquid, and gently take it while storing. Set a straw with a diameter of about 10 cm every 1.5 meters in the middle of the sweet potato pile. This is good for ventilation and heat dissipation. Hui Nong Network Xiaobian here needs to remind everyone that for different varieties and sizes of sweet potatoes, it is necessary to separate them.
Fourth, management during storage
1. Early management
Because sweet potato has strong breathing, high temperature and high humidity, the early management mainly relies on ventilation, cooling and dehumidification, and prevents the spread of sweet potato heart, germination and disease. Therefore, when the sweet potato is stored, the temperature of the mantle should be guaranteed at 20 degrees. Within a week, open the cornice to ventilate. If the temperature is high during the day, you can use a reed mat or a straw curtain to cover it. If there is frosty weather, seal it against the cold at 14-15 degrees.
2. Mid-term management
In early February, it is the middle of storage. This time is the coldest season. Therefore, it is necessary to do warm and cold work to ensure that the mantle temperature is within 12-14 degrees, the minimum is not less than 14 degrees, and the surface of the potato pile should be covered 30cm when sealing. The thick hay around can provide insulation and cold protection.
3. Post management
From the beginning of spring to the end of storage, it is the late stage of storage. At this time, when the temperature rises, the temperature of the mantle will rise again. The resistance of sweet potato will decline. It is easy to cause decay due to cold damage and disease infection. Therefore, the latter management is mainly to stabilize the temperature. Mainly, to ensure that the temperature of the mantle is within 11-13 degrees. If there is a cold current situation, it is necessary to do a good job of heat preservation, and to prevent sweet potato from rot or germination because of the high temperature of the mantle. , it must be eliminated in time.
Solo garlic, also known as single clove garlic, monobulb garlic, single bulb garlic, or pearl garlic,is a variety of Allium ampeloprasum. The size of the single clove differs from approximately 25 to 50 mm in diameter. It has the flavour of the garlic clove but is somewhat milder and slightly perfumed. It originates in Yunnan province in Southern China. The appearance is somewhat akin to that of a pickling onion, with white skin and often purple stripes. Solo garlic offers the advantage, compared to traditional garlic, of being very quick and easy to peel.The harvest time is February to March every year. It has a strong fragrant taste compared with multi(whole) clove regular garlic. It also has a high nutrition content. Its price is higher than regular multi-clove garlic but those people who buy it simply love it.
Solo Black Garlic,Single Clove Black Garlic,Single Bulb Black Garlic,Fermented Solo Black Garlic
Zhucheng Tongxi Commercial And Trade Co.,Ltd. , https://www.blackgarlicgroup.com