Harvested sweet potatoes at a timely time are harvested too early and the yield is low; if harvested too late, they are vulnerable 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 first and then used as a summer sweet potato for planting.
The selected melons must be carefully sculpted to avoid injury when they are harvested. 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 potatoes should be sprayed evenly with the "fresh sweetener" diluent. Now, the special management measures for large sweetpotato sweet potatoes are described as follows: 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 in the above method has a long shelf life and the sweet potato in-vivo rate is over 96%.
Source: version 2006.2.17.B3 "Hubei Science and Technology News" Author: Shen Hui
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