Harvesting sweetpotato at a timely time is too early and the yield is low; if it is harvested too late, it will be subject to freezing and affect storage. Therefore, it is generally best to start harvesting when the temperature is around 18°C, and the harvest is completed when the temperature is above 10°C (ie before the frost period). The harvested spring squash is generally harvested and then used as a summer sweet potato.
The selected melon pieces must be carefully sculpted to avoid injury when they are selected for good sweet potato varieties. In order to produce seedlings, grow seedlings and reduce costs, a melon of 150-200 g roots should be selected as a seed. The selected melons should be disease-free and harmless, but also have the typical characteristics of this species. When harvesting, it is best to cut in the morning, harvest in the morning and enter the pit in the afternoon.
Into the cellar storage with a large cellar or cellar storage, melon seeds into the cellar before the strict disinfection of the old cellar, such as 50% carbendazim 600 times or 5% anthrax water solution 500 times liquid spray disinfection of the cellar. When storing sweet potatoes, each layer of sweet potato is stored and evenly sprayed with the "potato sweetener" diluent. The special management measures for the storage of sweet potatoes in Datun are described as follows: The melon seeds are introduced into the cellar (15-20 days into the cellar) and should be warmed for 18-24 hours so that the temperature in the cellar can reach 35°C-38°C. . After opening the sunroof, the humidity will be reduced and the temperature will be lowered to 15°C after 18-24 hours; the middle period of storage (20 days after entering the cellar and the beginning of the second year will be the beginning of the second month of spring). The main purpose is to keep warm and increase the temperature so as to prevent cold damage to the melon seeds. At this time, the cellar temperature should be stable at 12 °C -13 °C; storage period (early February to nursery) in a timely manner to open cellar inspection, remove excess carbon dioxide. The sweet potato stored by the above method has a long preservation time and the sweet potato has an intact rate of more than 96%.
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