1. The frozen parsley is used for frozen storage in the northeastern parts of the country, and the ditch is divided into two kinds: active ditch and dead ditch. In general, wind tunnels, greenhouses, or sunshades on the north side of Tatetsu are to be dug a trench that is 30 cm wide, 30 cm deep, 70-100 cm wide, and 30-70 cm deep. At the bottom of the ditch, dig 1-3 lengths of 20-25 cm in width and depth. The sides of the canal of the ventilation canal pass through the ends of the pit and go to the ground. The ventilation can be covered with single layers. Straw stalks and store the parsley on top. For winter parsley, the sowing date should be compared with the method of using the loose-leaf bag mouth. When tying the bag, insert a 2 cm thick wooden stick into the bag mouth, tie it tightly, and then pull out the wooden stick and roll up the mouth. During the storage period, there is no need to open the bag to release the air. In the late days, the harvest period should also be later. Generally, it is frozen on the ground in the morning and evening, and it is appropriate to harvest it when it is frozen at noon. The parsley was harvested and the yellow leaves were removed. The 1-1.5 kilograms were bundled or sprinkled in the ditch. Inside the root body, the leaves were covered with a layer of sand or a layer of straw on the surface of the ditch. Afterwards, the temperature dropped with the temperature. 2-3 times to cover, covering the total thickness of 20-25 cm. The cold season can be covered with grasshoppers again. The temperature in the ditch is maintained at -5 to 4°C, so that the parsley leaves can be frozen and the roots can be frozen. This method can be stored until the end of February of the following year. After the parsley came out of the cellar, it should be thawed slowly and it should not be irritated. 2. There are two ways of storage and clearance in the cellar of parsley. The storage in the cellar is generally used for storage; for storage of parsley, the storage is generally used. The stacking is the accumulation of parsley in the pit, the stacking height is generally 25-30 cm. At the beginning of the entrance, the parsley can be stacked in the aisle between the two gates of the cellar or in the vicinity of the cellar door and the louver. The temperature here is low and it is easy to ventilate. After the temperature has dropped significantly, it must be moved to the internal storage of the cellar. Gap is the storage of parsley in the gap between cabbage in the cellar. The temperature in the cabbage cellar is around 0°C, and the water content of the cabbage plants is larger, which is suitable for the storage conditions of low temperature and high humidity of the coriander. In this storage method, during storage, the temperature in the pit must be controlled so that the temperature cannot exceed 5°C, otherwise the leaves of coriander will easily turn yellow and rot. 3, the atmosphere of parsley refrigerated storage of coriander should be selected trees, plant strong, bright green, pest-free plants. Harvest root 1.5-2 cm long, do not heat after harvest, timely processing, remove disease, injury and other yellow leaves, tied into a bundle of about 0.5 kg, pre-cooling on the shelf, pre-cooling at a temperature of 0 °C - 24 hours, when the coriander body temperature reaches 0 °C bagging and refrigerating, the bag is made of polyethylene film, bag length 1 meter, width 0.85 meters, thickness 0.08 mm, each bag can hold 8 kilograms of parsley. This facilitates the adjustment of the gas composition in the bag. The average value of the carbon dioxide in the bag is about 7.8, and the oxygen is about 10.3%. The product rate and the preservation index both reach more than 90%, and the loss is 7%-8%. The storage temperature of the coriander in the pocket of the loose garnet is preferably kept constant at -1.5 to 1°C. It should not be too low. This kind of air-conditioning refrigeration can be stored until May of the following year. The effect is very good.
The best time to sow carrots is between small and hot, but in recent years, carrots have also appeared in spring because of market demand. Spring sowing earlier, generally in late February to early March! Carrot is a semi-cold vegetable, the suitable germination temperature is 20-25 degrees Celsius, the suitable growth temperature is 18-23 degrees Celsius, the night temperature is 13-18 degrees Celsius, the temperature is too high, too low is unfavorable to the growth, carrot roots are well developed, therefore, Deep-turning land plays an important role in promoting root growth and fleshy root hypertrophy.We also supplied Fresh Ginger ,Air Dried Ginger , Fresh Garlic , White Garlic ,red garlic. Sweet Corn , Fresh Taro , Fresh Baby Mandarin, Fresh Red Grape, Fresh Pomelo , Fresh Ya Pear Chaotian Chili , Paprika Powder , Fresh Apple and so on.
Fresh Carrot L 200-250G
Fresh Carrot L 200-250G,Healthy Fresh Carrot,Natural Fresh Carrot,Fresh Juicer Carrot
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