The key to green pepper storage is to control the relative humidity of the storage environment at the appropriate storage temperature. The humidity is too low, the air is dry, the fruit respiration and transpiration are dehydration fast and prone to wilting; the humidity is too high, the fungus breeds fast, and the green peppers are perishable. The humidity of stored green peppers can be less than 70%, but can not be higher than 90%, and 80%-90% is suitable. The temperature is suitable for 8-10°C, and it is less than 4-5°C.
2. In the cylinder of the green pepper, the cylinder is first washed and disinfected with 1% bleach solution. After drying, the selected green peppers are placed in the cylinder. When placed, the stem is turned upwards, and it is placed near the cylinder port. Seal with two layers of kraft paper or plastic film, and then place the jar in a cool place or shed. During the storage period, open the seal every 7-10 days for ventilation. The time should be 10-15 minutes. If the weather turns cold, the cylinder mouth is covered with haystacks, and the cylinder is also surrounded by grasshoppers to prevent the cold. Cylinder stored green pepper can be stored for two months or so under the condition of zero degree, and the good fruit rate reaches more than 90%.
3, the green pepper trench selection of high groundwater, low groundwater level, dig deep, width of 1 meters, unlimited length of the ditch, will be ready for storage of green pepper transported to the ditch, first in the ditch at the bottom of a The layer of wet sand is about 3 cm thick. Then a layer of fine sand is peppered in the trenches, and a layer of sand about 10 cm thick is placed on the top. The total thickness is about 0.5 meters. In the top of the trench, the straw or bamboo raft shall be placed horizontally and then the grass shall be strengthened to maintain the temperature in the trench at 8-10°C and the temperature shall be maintained at 80%-85%. It is necessary to install rain protection facilities in the trenches to prevent rain and snow from leaking into the trenches to cause rot. During the storage period, it should be checked carefully. During the early period of storage, attention should be paid to ventilation and ventilation to prevent high temperatures, and late attention should be paid to keeping warm and preventing low temperatures (green peppers are vulnerable to low temperature damage below 5°C). Turn once every 15 days to check out the listing of green peppers that should not be stored in order to reduce losses. This method can make autumn pepper storage to New Year's Day, the Spring Festival market.
4. Green pepper cellars usually store green peppers in a semi-basin or common cellar. The practice is to spread a layer of 3 cm thick wet sand on the sterilized cellar, and then place the prepared green peppers on the sand. Put 4 to 5 layers of code, and moisten straw mats around the top and bottom of the pepper. Some use padded cotton to store green peppers. Wet the bag with water, then use 0.5% bleaching line, drain the water, line the basket, fill in the green peppers, and stack them into pots. Check every 7-10 days, and change the pouch at the same time, the storage effect is better; also some green peppers are packed into the basket and the plastic film of the cover is stored.
5, green pepper ash preservation cream, the ripe green pepper picking pods, choose unfrozen, pest, disease and no traumatic green pepper (not too tender), dry surface moisture for storage. Put a layer of 7 cm thick fresh ash on the bottom of the basket before removing the basket to remove impurities. Put a layer of green pepper on the ash. Leave the gap between the green peppers. Separate them with ash. 7 cm thick, repeat the basket, the upper layer of 7 cm thick hay ash. Store the basket in a cool place indoors. There is no need to check during storage. Generally can be stored before and after the beginning of spring.
6, at room temperature under the modified atmosphere of green pepper storage selection of resistant species, before storage with 1% bleach 25ppm of 2,4-D solution dipped in fruit, dry and then into the carton (carton beforehand with 1% formaldehyde disinfection), and then Put a 0.10 mm thick polyethylene plastic bag, tie the bag tightly with a rope, seal it, and store it at room temperature at room temperature. A rapid oxygen reduction method using nitrogen filling is used to manually withdraw the oxygen inside the bag, supplement the nitrogen gas so that the internal gas composition maintains the oxygen concentration of 5% - 7%, and the carbon dioxide concentration is controlled with slaked lime below 5%. The storage period of green peppers must be constantly monitored for gas composition in the bag and the gas composition within the bag is controlled within the required range. Using this method to store green pepper for two months, the good fruit rate can reach 94.3%.
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