1. Ditch storage method. After the onions were harvested, they were air-dried in the field, soil was removed, bundled, and piled in a well-ventilated place for about 6 days. At the same time, choose digging trenches at the back of the ventilation, trench depth of 33 cm. If the bottom of the trench has low humidity, it can be poured once. After the water is completely infiltrated, bundle a bunch of green onions in a bundle of planting ditch so that the next bundle of leaves is covered in the upper part of the front bundle. It is better to use a 30-35 cm long corn stalk to insert a circle around the green onions. Lee ventilated heat dissipation, buried with a light blue and white part. Before the cold arrives, cover it with straw or straw. This can be stored until March of the following year. 2. Buried method. The dried shallots, picked and bundled shallots shall be placed on the shady corners or in a cool room. The bottom shall be covered with a layer of wet soil. The onions shall be buried with wet soil until they reach the onion leaves. If buried outside, cold grass can be covered before the cold begins to prevent freezing. 3. Dry storage method. The onion will be harvested for 2 to 3 days. Knock out the soil, tie it into 1 kg of onion, and put it in a dry and ventilated place. Pay attention to heat and moisture during storage. 4. Shelf method. The dried green onions selected for drying were bundled into 5kg onion bales and discharged on a shelf in a single layer. If stacked, vents need to be left to facilitate ventilation and prevent spoilage. 5. Hollow Tibetan method. In the place with high topography, flatness, and convenient drainage, store the barn grid, or use 30 to 40 centimeters high on the open ground, and treat the green onions that have been processed in a row to form a hollow circle by pressing the root outward. . In order to maintain stability and not collapse, when each pole is 7 to 8 centimeters high, several small bamboo poles can be placed horizontally and vertically. It has been smashed to a height of 2 to 3 meters. The roof of the dome is covered with feasts or straws to prevent rain and decay. 6. Prosthetic storage method. Dig two shallow flat bottom pits in the yard or in the ground. Remove the injured green onions, remove the wounded and diseased plants, bundle them into small bundles and plant them in the pits, and bury them in the green onion roots and scallions. After burial, water will be poured to increase the soil temperature, promote the emergence of new roots, slow the drying of onion leaves, and extend the preservation time. 7. Short-term preservation. Dig a flat, 20-cm deep pit against the wall in the shade. Place 3.3 cm of sand on the bottom of the pit. Surround the pit with bricks. First pour 6 to 7 centimeters of deep water into the pool, wait for the water to infiltrate the onion and put it in the pool. Every 3 to 4 days, pour the appropriate amount of water from the four corners of the pool, so that it can be kept fresh for about October. China Agricultural Network Editor
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