Winter green onions storage method

The most important one is to store green onions in winter: If you are afraid of freezing, you will be afraid to move. why? Because green onions have a special ability to resist cold and resist freezing, the frozen onion-covered green onions were observed under a microscope and the moisture in the cells of the onion cells was frozen, but the cell walls were not damaged. As long as it is not moved, the ice in the pores of the onion cells will melt into water after the weather warms, and the green onion itself will not suffer losses. At this time, if it is planted in the ground, it will still be able to regain its vitality. Therefore, it is said to say that "freezing green onions", on the contrary, if the frozen green onions are moved at random, and they are pressed against each other, they will make cells empty. The ice squeezed and the hard ice pierced the cell wall, causing the juice to drain out and stick and rot. Therefore, the winter onion scallions should be moved as little as possible. The method for storing welsh onions is described below: (1) Trenching method: After scallion is harvested, it is dried for several hours, knocked down the roots, removes the diseased plants and injured plants, and then bundles the onions. Each bundle weighs 25-30 pounds, and stores it in a well-ventilated place for 5-7 days, so that the appearance of the green onion is fully dried. While drying the green onions, select the place where the leewards are sunny and open to the ditch, depth 0.8-1 ft, ditch 1.5-2 ft., fill the bottom of the scallops and then put a bunch of green onion into the ditch, and then bundle the leaves. Cover the upper part of the front bundle in turn, and then use a 1-foot corn stover to make a circle around the onion bale to facilitate ventilation and heat dissipation. Before the cold weather arrives, cover it with straw or corn stalk. (B) The cellar method will be thin and evenly spread on the ground after harvesting onions in the ditch, after the wind and sun, so that the soil on the stem off, until the surface is semi-dry white light, tie into a 7-10 Kilograms of shallots are bundled upright and arranged in a dry place with high dryness, sunlight, and shelter from the rain. Check it once every other month to prevent decay. When winter temperatures drop to 0°C, they are moved into cellar storage. If moisture is found during the storage process, the ventilation can be adjusted in time or the onions can be moved to sunlight for spreading, and then stored in the cellar for further storage. (3) Frozen vegetables shall be dried after harvesting and the leaves are wilting, and then the bundles of green onions shall be bundled and placed in an empty shed or outside the house with shade, dryness and small temperature change. This method is not only antifreeze and warm, but also well-ventilated, non-perishable, but the storage is small, dehydration is serious, light green onion outer layer of easy-dry, thick corrugated loss. (D) To ensure the quality of larvae, we must open large bunches of green onions, remove wounds, diseases and wet stems, and tie them into small bundles weighing about 7 to 10 kg. Put it on the storage rack, place it horizontally or vertically, and leave a bundle of green onion as a ventilation gap. If it is stored in the open air, you should prepare the necessary coverings, pay attention to climate change during storage, and make timely protection against rain. , warmth and other work.

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