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Diseaseless EBook - Storage of vegetables in cellars and basements
Among the vegetable can be fresh to keep the spring cabbage, savoy, red, Brussels sprouts and kale, kohlrabi, dining room beet , carrot , celery , parsley, onion, garlic and leeks. Tomatoes, cauliflower and Chinese cabbage can be stored after harvest for a short time.
The success of the store depends on the quality of vegetables and create optimal conditions for the storage of each type of plant.
Quality coblyudeniya appropriate sowing, proper fertilization and irrigation (avoid excess nitrogen and copious irrigation of the plants in the pre-harvest period); harvest maturity ( vegetables should remove a specific time, when they are ripe);
The weather during harvest and the thoroughness of the latter (it is desirable to clean the greens in good time, without damaging it when cleaning from the ground); general form (vegetables should be whole, cracked, not broken, clean, fresh, dried, withered and not frozen, not affected by pests and diseases). Disease less Review
The ideal storage conditions predetermining include: appropriate temperature, which should be low and constant (0 to 1C, 2C possibly before), it is important immediately after laying the vegetables to reduce the temperature in the reservoir;
A humidity does not cause drying, prevents rotting vegetables, most vegetables require moisture in the root bolschoy air relative humidity should be 9598% for cabbage, 90, on onions and garlic 6575%; hygienic storage pile should be every year to lay a new area, the land on which they are laid pile, digging through disinfected with lime (2 kg/m2), at least three months prior to laying, cellar should also be decontaminated.
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