First, the burial method This method is simple and easy to use, the use of hot and cold chili characteristics, first in the basket or box bottom shop 3 cm thick mud or sand, after the selected peppers are sterilized, dried and then loaded into the wooden box Or in the basket, a layer of pepper is a layer of mud (sand), up to the box (basket) mouth 5-7 cm, and then covered with mud (sand) sealed. The amount of storage depends on the size of the container, wooden box can store 10 kg. Baskets can be fitted with a little more, but not more than 15 kilograms, to prevent too much crushed each other. The stacking method of the containers can be a horse-riding stack, and the height is preferably four to five layers. When burying, it is also possible to grow 2-3 meters wide, 1 meter wide and 0.6-0.9 meters high on the indoor floor using hollow bricks or wooden boxes. Mud (sand) sealed. Another 250 kg is appropriate. In order to prevent the deterioration of the fruit caused by excessive humidity, dry air cylinders can be placed in the pile for ventilation and heat dissipation. Second, the Valley of Tibetan Falcon (Potato Shell) is a hollow shell material, containing relatively stable air, good insulation, can maintain the stability of the buried temperature. Guzi is lighter and has less pressure on peppers. However, its disadvantage is that it has strong water absorption and it easily absorbs water and turns red. Guzi Tibetan method is the same as the burial method in the process of packing, stacking, and management. This method is only suitable for the short-term storage of pepper, and the main pepper-type with better resistance to Tibetan. Third, the cylinder method This method is a folk method. The inner wall of the cylinder needs to be washed and disinfected with 0.5%-1% bleach solution. After selecting the thick pepper fruit with thick waxy layer and being disinfected with the medicine, the fruit stem is placed in the cylinder upwards, and the layer of pepper is covered with sand. The thickness of each layer of sand is based on no visible pepper and has been placed close to the gap. At the top, the upper layer is sealed with two layers of kraft paper or plastic film, so that the pepper is basically separated from the influence of the outside air. After sealing the cylinder, the cylinder is placed in a cool place or a shed. Every 10 to 10 days during storage, the seal is opened and the air changes for 10-15 minutes. If the weather turns cold, the cylinder mouth should be covered with haystacks, and the cylinders should be covered with grass to prevent cold. Cylinder stored pepper can be stored at zero degrees for 2 months, and the good fruit rate is over 90%. Note that the temperature inside the cylinder should not be too high, use a dry surface sand. Fourth, the method of storage of plant ash was selected to be free of frost, no insects, disease-free, and no mechanical damage to the green pepper, and the surface moisture was dried. Storage tools, baskets, baskets, iron buckets are available. The bottom of the equipment is covered with a layer of haywood (about 7 cm thick) (to thicken and miscellaneous), and a layer of pepper is placed on the ash. There is a gap between the peppers, and then a layer of 7 cm thick hay ash is covered. And so on, and finally the top with 7 cm thick ash ceiling, placed in a cool place to store, do not flip. When you eat, you can use a layer of a layer, can be stored until the next year. Fifth, the shelf method This method is to use wood or bamboo wood to grow 2.5 meters wide, 1 meters wide, 1.5 meters wide storage shelf. Each layer consists of 3 bamboo plates, each of which can stack 15 kilograms of pepper, each for a total of 450 kilograms. Afterwards, it is covered with a formalin-sterilized damp cloth around the shelves. The disinfection cloth is repeatedly sterilized once a day. This can prevent the air from being sterilized and keep warm and delay fruit aging. Sixth, the cellar method chooses a plot with higher ground, digging into a cellar that is one meter deep, five to six meters long, and three meters wide. The walls are sturdy and then put in several brick bottoms. Put it in place and cover it with a plastic film or reed mat to prevent rain and pepper from freezing. The storage of each cellar can be determined according to the size of the cellar. This method is suitable for short-term storage. 7. The cold storage method adopts a wooden box (basket) as a container, which is piled up after being filled with chili peppers. The peppers can also be packed into plastic film bags. The quantity of each bag should not be too much, 1 to 2 kg is 1 bag. The bags are then placed in boxes (baskets) and layered. The library temperature is controlled within the range of 91°C and the relative temperature is maintained at 85% - 95%. Eight, plastic (bag) film air-conditioning storage method 1, rapid oxygen reduction method (oxygen-irrigation nitrogen method): The selected pepper into the sterile crates, each containing 10 kilograms, according to "t "Type twisted stack. Each pile of 48 boxes totals 480 kilograms. The top layer is covered with thin bamboo plates or sacks, kraft paper, etc. to prevent the water droplets on the top of the plastic cover from dripping on the peppers. It is also possible to avoid red light on the fruits and to lay 5-7 kg of slaked lime at the bottom to absorb carbon dioxide. Finally covered with a plastic film, sealed after the oxygen can be filled with nitrogen, repeated 4-5 times, the original 21% of the account of oxygen content, to 2% -5% range. Afterwards, the amount of oxygen in 1%-2% of the pepper every 24 hours can be measured, and the oxygen content can be measured once a day. According to the results, the oxygen can be adjusted within 5%. The carbon dioxide produced by pepper breathing is absorbed by adding slaked lime (slaked lime), so that the carbon dioxide content is also controlled within 5%. Every 10-12 days, the bills are inverted and the peppers are inverted 1 time, the diseased fruit is removed, the dry plastic account is changed, or the water droplets in the plastic account wall are wiped off. 2. Natural oxygen reduction method: The quality requirements, packaging materials, packaging quantity, pile-pile method and reversal time of peppers are the same as the rapid oxygen reduction method. The difference is that after the pepper fruit is sealed directly, the oxygen content in the account is reduced from the fruit's own breathing to 6%. Afterwards, the oxygen content in the account is controlled within this range. The minimum must not be lower than 3%. The content of carbon dioxide in the account is controlled. 6% or less. 3, simple account method: pepper quality, packaging materials, the number of packages, piles, etc. can refer to rapid oxygen reduction and natural oxygen reduction method. The investigation of the gas in the account takes a one-time account every two to five days. 10-15 minutes each time. Pay attention to changes in the fruits of the account at any time, and strictly prevent the hypoxic breathing caused by too many days on the day when the accounts are cut, and prevent excessive carbon dioxide from causing large amounts of decay.
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