Can the green onions in September be preserved in Changzhi until winter? How to save it?

The green onions in Changzhi in September can be preserved in winter with proper methods, usually around March.

Fresh-keeping methods of green onions in autumn and winter;

1. Trenching storage: Before storage, dry the green onions for several hours, and remove the soil and rotten leaves at the roots, one bundle 10kg. Stack in a cool and ventilated place for 5 to 6 days. Dig a shallow ditch with a depth of 20 ~ 30 cm and a width of 50 ~ 70 cm in the leeward. This ditch is full of water. After the water seeps down, bundle the onions and put them in the ditch, then bury them with soil and enclose them with straw curtains or corn stalks for ventilation and heat dissipation.

2. Buried storage: airing, selecting, bundling, placing in a cool corner or a cold room, spreading a layer of wet soil at the bottom, and burying onion cultivation around onion leaves with wet soil. If it is buried outdoors, it can be covered with grass before the cold comes.

3. Shelf storage method: in an open shed or indoors, build a storage rack with wooden poles or steel. Bundle the collected and dried green onions into a bundle of 7 ~ 10 kg, and pile them on the shelf in turn, leaving a gap in the middle to facilitate ventilation and prevent rot.

4. Cold storage: Bundle the selected green onions into a bundle of 65,438+00 kg, put them in boxes or baskets, and put them in cold storage for storage. The temperature in the warehouse is 0 ~ 1℃ and the relative humidity is 80% ~ 85%. Check regularly during storage to eliminate rotten green onions in time.

5. Dig a shallow pit in the yard or the ground, remove the injured and sick plants of the green onions harvested before winter, and bundle them into small bundles. The heel will bury the green onion in the pit with soil. Irrigation with big water after burying can increase soil moisture, promote the germination of new roots, slow down the drying of onion leaves and prolong the preservation time.

6. Frozen storage method: after harvesting the green onions, dry them in the sun for a few days, remove the injured and diseased plants, bundle them into small bundles, and put them in an empty room or a cool and dry place with little outdoor temperature change, and let them freeze naturally without any heat preservation measures. In severe winter, all the stored green onions are frozen, and when the weather gets warmer, the green onions can be naturally thawed.

7. Short-term preservation: dig a flat-bottomed pit with a depth of 20 cm in the shade near the wall, lay sand with a thickness of 0.3 cm at the bottom of the pit, and surround the pit with bricks. The size depends on the number of green onions. Water with a depth of 6 ~ 7 cm is poured into the pit. When the water seeps out, the green onions are put into into the pit, and some water is poured into the four corners of the pit every 3 ~ 4 days, so that it can keep fresh for about 1 month, and the leaves can be sold on the market.