Sweet potato safe storage technology
1. Choose a suitable cellar site to choose the cellar where the leeward is sunny, the terrain is high and dry, the groundwater level is low, the soil is solid, and the management and transportation are convenient. 2. When the sweet potato is put into the pit, the old clay shall be scraped off at the storage pit, and the wall of the pit shall be painted with lime water or fumigated with sulfur. The bottom of the pit is filled with clean sand with a thickness of 10 cm. The cellar is surrounded with wheat straw or cereal straw to prevent moisture and heat insulation. Before entering the pit, thiophanate-methyl, carbendazim, etc. can be used to treat the potato pieces and kill the bacteria on the surface of the potato chips and the shallow wounds, and play a role in preventing diseases and keeping fresh. To enter the pit with the harvest, if not in time, it should be piled up and piled with firewood or potato vines to prevent chilling damage. Select before entering the pit and thoroughly remove the diseased potato, frozen potato, worm and mildew. As well as wounded potato pieces, preventing the spread of diseases in the cellar caused by rotten pits. When entering the cellar, please handle it gently and try not to injure the potato skin. The storage volume usually accounts for 2/3 of the cellar space. 3. The management of storage period is the initial stage of storage within 20 days of storage. During this period, ventilation and cooling are the main reasons for dispersal. Doors, windows, pits and eyes should be opened, ventilation and humidity should be reduced, and the cellar temperature should be basically stable at 14°C 15°C. From the 20th day after entering the pit to the early February in the following year, it is the middle period of storage. In this period, the main purpose is to keep warm and protect the cold, strengthen the moisturizing measures, and control the cellar temperature between 12°C and 14°C. From the beginning of spring to the storage of the late storage period, this period to stabilize the cellar temperature, the main ventilation and ventilation. While maintaining the cellar temperature, the cellar humidity is maintained between 85% and 90%.
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