Technical points of sweet potato storage

Technical points of sweet potato storage

First, timely harvest of sweet potato harvest prematurely, low yield, harvest too late, vulnerable to freezing, affecting storage. Therefore, it is generally best to start harvesting when the temperature is 18°C, and harvesting when the temperature is above 10°C.
Second, the selected melon pieces must be meticulously slashed to avoid injury when harvesting the sweet potatoes. For more seedlings, strong seedlings, and reduced costs, 150-200 g tubers of roots should be selected for planting. The selected potato block should be free from disease and harm, and it should 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.
3. Storage in the cellar or cellar for storage in the cellar. Before the sweet potato is introduced into the cellar, the old cellar must be strictly sterilized. For example, 50% of carbendazim 600 times solution or 5% of antzotoxin solution 500 times solution is used for spraying. . When storing sweetpotato seeds, put a layer of sweet potato seed on each layer and spray evenly with the sweet potato preservative diluent. The special management measures for the storage of sweet potato seed in the Daejeon cellar are described below. The sweetpotato seed is introduced into the cellar (15-20 days into the cellar) and should be warmed for 18-24 hours so that the cellar temperature is 35°C-38°C, keeping 4 day. After opening the skylight, the humidity will be lowered and the temperature will be lowered to 15°C after 18-24 hours. In the middle period of storage (20 days after entering the cellar and early February of the next year), the main purpose is to maintain the temperature and heat, so as to prevent the sweet potatoes from being chilled. The cellar temperature should be stable at 12°C-13°C; in the late period of storage (early February to nursery), the cellar should be checked in time to discharge excess carbon dioxide. The sweet potato varieties stored by the above methods have a long preservation time, and the sweet potato is in good condition above 96%.

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