How to keep ginger healthy in winter?

Ginger used for storage should be harvested in the middle and late June of 1 1 when the weather is clear, the aboveground parts begin to wither, the roots are fully swollen and mature, the tubers are dry and mud-free, the stems and leaves are removed, and the ginger with blast, secondary ginger and mechanical damage is removed. The key to storage is heat preservation. There are four ways:

1. Closed storage: Strictly select ginger, keep the good quality in the warehouse and cover it with straw curtains. A brick wall in the south of the warehouse separates a small warehouse, and the brick wall is plastered with mud to block the brick joints to prevent cold air from blowing in. Ginger is stacked in a brick wall, about 2 meters high, and several ventilation pipes made of reeds are evenly placed in the pile to facilitate ventilation. When stacking, there should be no gaps in the corners, and the middle can be slightly loose. Immediately after stacking, close the top with mud or straw bags, and the storage warehouse should not be too large. Generally, it is appropriate to pile about 5000 kilograms in each warehouse. The storage temperature is generally controlled at 18c-20c. When the temperature drops, the insulation of the cover can be increased. If the temperature is too high, you can reduce the cover to cool down.

2. Pit storage: In places with high groundwater level, ginger is often stored in pits. The depth of the pit is based on the principle of no water. Generally, it is 1 m deep, with a diameter of about 2 meters. It can be round or square, and a pit can store about 2500 kilograms. A straw handle is erected in the center of the pit to facilitate ventilation and temperature measurement. After the ginger is put away, spread a layer of Jiang Ye on the surface first, and then spread a layer of soil. Later, as the temperature dropped, the soil was covered several times. The total thickness of covering soil is 60-65cm, so as to maintain the principle of proper temperature storage in the pile. The top of the pit is made of straw with a circular spire for rain protection, with drainage ditches around it and a wind-proof wall in the north for cold protection.

Warehousing management should not only prevent heat, but also prevent cold. The temperature in into the pit is easy to rise in the early stage, so it is impossible to completely close the pit. Before 1 month, it is required to maintain a high cellar temperature, which needs more than 20c, and then it can be kept at around 15c, and it must be sealed in winter to prevent the cellar temperature from being too low. When storing, always check whether there is any change in ginger slices, and there can be no water at the bottom of the pit.

3. Sediment burial: The burial pit is made of bricks and stones. In the warehouse or basement, the height is about 0.8m, the width is about 1m, and the length is not limited. When storing, first spread a layer of sediment with a thickness of about 5cm and a water content of about 10% at the bottom of the pit, then put it into several ventilation pipes, then put the selected ginger on the sediment in the pit, and use a layer of ginger (4. Finally, cover with silt to prevent ginger from being exposed to the air.

In the process of storage, it is necessary to check the change of temperature in the pile frequently, and adjust it by thickening or uncovering the covering, so as to keep the storage environment at a relatively stable temperature and humidity, and don't turn over the pile easily.

4. Storage in the air-raid shelter: a layer of sand and a layer of ginger are piled into rectangular stacks, with a height of 1m and a width of 1m, and each stack weighs 1 250-2500kg. Erect a ventilation beam with a diameter of about 10cm in the middle of the stack, and place a thermometer to measure the temperature of the stack. The crib is sealed with wet sand. After the crib is sealed, cover the hole door and leave air holes in the hole to prevent cold air from blowing in.

Storage period management: after entering the callus stage for one week, the temperature gradually increased to 25℃-30℃, and after 6-7 weeks, the temperature in the stack gradually decreased to 65438 05℃, and the ginger turned yellow, with aroma and spicy taste. You can open and close the door when it is cold. Keep the temperature at 12C- 15C for a long time when entering the later storage. After spring, if the relative humidity is less than 90%-95%, sprinkle some water on the top surface of the battery stack. If there is budding phenomenon, it means that the storage temperature is too high and can be adjusted by ventilation; If this pile of ginger is heavy and stinks, check whether it is sick or rotten.