Jiang Xi warm and humid intolerance of low temperature, vulnerable to cold damage at 10 °C, now commonly used methods are buried method, cellar method and water method. In recent years, due to the increase in export volume, there is a higher demand for the quality of ginger storage, and the amount of fresh ginger stored in cold storage is also increasing. 1, burial method: ginger underground stem vegetables, the environment of the sediment is more appropriate. Dig a burial pit in a warehouse, basement or empty house. Build a brick or stone with a depth of about 80-100 m2 and a width of about 100 cm. The length can be determined according to the size of the storage place and the storage capacity. After the pit is dug, a layer of wet sand (about 10% water content) with a thickness of about 5 cm is laid on the bottom of the pit, and the ginger of good quality and after the callus is put into the pit, a layer of ginger (about 5 pieces). Thick) A layer of wet sand. Put a ventilator every 50 cm. When it is about 5 cm away from the pit, cover it with wet sand. Do not expose the ginger to the air. When the winter temperature is too low, grass curtains can be properly covered to prevent chilling. 2. Cellaring method: The cellaring method is a kind of storage method that is commonly used at present, and can be slightly larger than the storage method of the buried method. The purpose of the commonly used storage pits are cellar pits, pit pits, cave pits, and underground air-raid shelters. Here is an example of a pit floor racking bed as an example: 1 Select a pit site. Storage pits should be selected where they are sheltered from the sun, high-lying ground, low groundwater level, deep soil layer, heavy soil quality, low winter temperatures, and good drainage. 2 storage cellar construction. The ginger pit is 2.5-3 meters deep, and the cellar mouth can be opened from above and below. Dig two storage rooms from the bottom of the cellar to both sides, each about 1.5 meters high, each about 1.5 meters long and wide, with a storage capacity of about 1,000 kilograms. After the ginger cellar is built, the cellar shall be thoroughly dehumidified and disinfected, and some quick lime may be placed in the cellar, and a special fungicide may also be used for fumigation and sterilization. 3 storage period management. In the cellar, 3 cm from the ground, use a wooden bar or bamboo raft to set up a ginger bed, and put some straw on the bed. After the harvest, the fresh ginger is removed from the soil and allowed to air for 3-5 days at room temperature. After the epidermis loses some moisture, the ginger is layered and layered on a ginger bed. The damp, clean sand is covered with 15-30 cm of river sand, which can prevent the pit Water vapour condenses into drops of water on ginger, which prevents air from drying out and leaves the ginger dry and shrinking. Ginger must not be too tall or too wide. There are conditions that can make the ginger bed two layers above and below. Place a ventilation device inside the stack (make it into a vent with a straw, and put it every 50 cm). Adjust the relative humidity and humidity in time by humidifying or ventilating. . Into the initial stage of storage, ginger vigorously breathing, producing more heat, cellar content is small, heat accumulation and easy temperature, this time ventilation should be timely ventilation, the excess heat will be dispersed to make it as stable as possible at about 12 °C. In winter, when the temperature decreases, attention should be paid to the heat preservation in the pit to prevent cold damage to the ginger block. 3, storage and preservation of the law: 1 preparation before storage. The storage tank is fully cleaned 10 days before storage, and is sterilized and dried by sulfur fumigation. The general storage capacity is 10-20 g/m3 of sulfur, and is mixed uniformly with sawdust (as combustion promoter) and sulfur in a 1:1 ratio. Immediately after being ignited, the open flame was blown to make it emit smoke. After the warehouse was sealed for 24-48 hours, the ventilation of the cistern was opened, and the sterilizer could also be used for disinfection and sterilization. 2 storage management. Treasury should start cooling 5-7 days before storage, so that the temperature is maintained at about 10 °C. Ginger harvested is put into the warehouse after selection, placed on pre-made iron racks for 24-48 hours, and then filled with non-toxic poly(vinyl chloride) (PVC) storage bags with a thickness of 0.02-0.03 mm. Inside, the capacity of each bag should not be too large, generally about 10-15 kilograms. When bagging, please take it gently to avoid scratching the ginger skin, causing mechanical damage and affecting the appearance. After bagging neatly placed on the shelf, the bag mouth lightly pull. Water vaporizes. Store temperature is controlled between 12-13 °C, generally can be stored for about 3 months, fresh ginger skin color is basically the same. If you continue to store for a long time, the fresh ginger skin will gradually turn from yellow to light brown and reduce the appearance quality. Control the temperature of the library not less than 1l °C, otherwise it is prone to cold damage.
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