During the storage of winter radish, no matter which methods such as heap storage, cellar storage, etc. are used, it often happens that the radish is rotted and rotted. The heart is due to excessive temperature, strong respiration, nutrient, water consumption, resulting in germination and water loss. The rot is caused by infected radish during infection or during storage.
How to prevent rot and prevent rotting during storage? The following points should be mastered:
1. timely harvest.
The harvest time of the radish should be based on the specific weather conditions in the area, and it is generally appropriate in the middle or late October. The harvest is too early, the radish grows, and the small hard quality; the harvest is too late, the growth period is long, and the radish is easy to worry about.
2. Choose a good variety and do a good job of pre-storage.
Stored radishes are mainly late-maturing varieties with thick, crisp, sugary and watery contents. The aboveground species is better than the underground minister variety and the breeding hybrid breeding stock. Such as Beijing's heart of the United States, Jilin's grinding disk, Shenyang's Ao Qing and so on. In addition, cyanine species are more resistant to storage than red species and white species. Small varieties with tight roots are not easy to worry about. At the same time, we must also choose radishes that are free from pests, frozen, unbroken, and not bolted. Pull out the radish before and after the dew, and wring out the scorpions. It is best not to cut the top with a knife to avoid causing scars. If the kiln temperature and temperature are still high, you can bury the selected radish in the field and next to the kiln, cover it with 6-15 cm of soil, temporarily store it for a period of time, wait until the weather is cold, and then enter the pit when the kiln is cool. To prevent wind and sun exposure to water loss and frost damage.
3. Outdoor cellar storage.
The radish needs to be cooled below -5 degrees outside, and the pit temperature should be in the pit when it is between 3-4 degrees Celsius; before the frost falls into the pit. The radish entering the pit should be free of pests, mechanical damage, and large and neat. Select the net radish top or cut off the top with a knife. However, the top must be moderate, otherwise the top buds will germinate and cause rot. Cellar storage generally does not use buried soil to prevent rooting. In the cellar, pillars should be erected to block the radish. The radish should be piled up one by one to a height of about 1 meter, covered with a thin layer of fine sand to keep the moisture of the radish. Do not pile too high, or it will be very hot. When entering the cellar, it must be handled with care, and it must not be broken or broken, causing water evaporation and infection. The temperature in the pit should be controlled between 1 and 3 degrees, and the relative humidity should be 85%--90%. Under low temperature conditions, radish is in a physiologically dormant state, which reduces rooting and caries. After two months into the cellar, pour it one by one, remove the rotten, sick radish, and remove the top bud. Turn the top radish down. The general storage period can be inverted two times.
Before and after the beginning of spring, due to the rapid decline in temperature, to prevent freezing injury. According to the weather and cellar temperature, pay attention to the opening and closing of the cellar door. When the weather is cold, seal the cellar with straw or straw to prevent the blast from entering the cellar. After the beginning of spring, the temperature gradually returns and the door is closed during the day to prevent the warm wind from entering the pit, so as not to cause germination and rot. At this time, the cellar is easy to dry, and the humidity is low. The water should be sprayed on the heap to prevent boil and ensure the quality of the radish.
4. Application of mixed liquid to prevent radish and radish is a kind of hunger and aging due to insufficient supply of nutrients, especially for large radishes that are sowed earlier and grow faster. The following methods were used for treatment: Treatment with a mixture of 50-100 ppm naphthylacetate, 0.5% sucrose and 5 million borax was very effective.
5. Plastic bag storage According to the amount of radish stored in the purchase of bags, require airtight, moderate size, 5-10 kg per bag is appropriate. Put the selected radish in a plastic bag and tie it tightly. It's best to tie it together and roll it back and tie it together. Then place it inside the kitchen as a corner. When eating, remove the radish to use, and still tie the plastic bag. Be careful not to damage the plastic bag during storage.
6. Indoor buried storage room If it is a land surface, a storage pit can be dug in the corner of the wall. The size of the pit can be determined according to the amount of storage. A layer of radish is covered with a layer of soil, generally 4-5 layers, and the top is covered by 15 layers. - 20 cm wet soil.
7. Mud storage Cut the radish well, then place it in the loess slurry to make a circle, so that the radish will have a layer of mud outside. After the dried, it will form a closed mud shell, and then pile up in a cool place. If the soil is wetted again, the effect will be better.
8. Indoor cylinder storage Place a water tank in the room, fill it with water, put radish around the rainbow, and cultivate 15 cm thick wet soil. According to foreign experience, this method can be stored until the end of April of the following year.
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