Frost can not afford onion, the longer the longer it is empty, this is the cultivation experience for many years, and the harvested onions can be stored by the following seven types of scallion storage methods.
After harvesting the onion, the onion was dried for several hours in situ to remove the soil from the roots, remove the diseased plants and injured strains, and put 10 kg into 1 bale, and piled in a ventilated place for 6 days to make the green onions dry. Choose trenches with ventilation at the back of the shade. The depth of the trench is 33 cm and the width is 150 cm. The length depends on the storage capacity. The distance between the trenches is 50-70 cm. If the bottom of the ditch has low humidity, it can be poured once. After the water is completely infiltrated, the onions are bundled into a ditch by a bundle. After the last bundle of leaves is covered in the upper part of the previous bundle, it is better to use a 30-35 cm long corn stalk to insert a circle around the green onions to facilitate ventilation and heat dissipation. Before the arrival of the cold, cover it with straw or straw and store it in March of the following year.
The method of burial shall be to dry, pick, bundle the shallots, and put it on the shady corner or in a cool room. Spread a layer of wet soil on the bottom, and bury the green onions with wet soil till the onion leaves. If it is buried outdoors, it can be covered with grasshoppers before the cold begins.
The dry method will dry the harvested green onions for two to three days, knocking down the soil on the roots, removing the diseased plants, wounding the plants, and tying them into 1 kg of onions. The single layer is placed in a dry and ventilated place. Pay attention to heat and moisture.
The shelf method will be bundled with dried onions and selected onions to form a 5-kg onion bale and a single layer will be discharged on the storage shelf. If stacked, vents must be left to prevent spoilage.
In the hospital or in the ground, a shallow flat pit was dug in the preserving storage method. The harvested green onions were removed from the injured plants, diseased plants, and bundled into small bundles. The plants were planted in the pits, and the green onions and scallions were buried in soil and buried with water. water.
Hollow trapping method is used to store a grid at a place where the terrain is high and flat and drainage is convenient. Or on the open ground with a high padding, sorghum high 30 ~ 40 cm, after the storage of the bundle of welsh onion roots arranged inward into a hollow circle. In order to maintain stability and not collapse, when each pole is 7-8 centimeters, several small bamboo poles can be placed horizontally and vertically, and they can reach a height of 2 to 3 meters. The domes cover the mats or haystacks to prevent rain.
The short-term preservation method digs a 20-cm flat bottom pit in a cool place, and puts 2 to 3 cm thick sand at the bottom of the pit. The pit is surrounded by bricks. The size of the pit is determined by the amount of storage. When ready, pour 6 to 7 centimeters of deep water into the pool. Wait until the water seeps and place the onions in the pool. Every 3 to 4 days, pour some water from the four corners of the pool and preserve for 1 month.
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