Radishes produce large amounts of water. If there is no scientific method for storage, it is easy to crack, crumble, and rot. Here are three effective storage methods. First, burying: First we must dig a width of about 1 meter, 0.6-1.5 meters deep (deep temperature is not the same, generally deeper below the frozen soil depth) of the ditch, then the radish code in the ditch. When stacking, turn the root of the radish upwards, one after the other, place a layer and then cover it with a thin layer of clean, moist fine soil (usually covered with a grooved soil), put a layer of radish on top, and then cover a thin layer. Soil, this operation, and finally covered with fine soil, leveling, compaction. After one week, watering the above one time, the amount of water can be determined according to the nature of the soil, soil moisture, storage species. Water with clean water, do not apply sewage. In order to prevent heat injury or frost damage, the covering layer must be thin in the initial stage so that the heat of the radish in the groove can be easily discharged. In the later period, due to the decrease of the outside temperature, some soil or grass bags should be covered properly. The temperature in the trench is maintained at 1-3°C. Second, cellar. The radish should be pre-stored before cellaring. When the outside temperature drops to 1-2°C, the radish will be entered into the cellar. There are two types of stacking and stacking methods in the cellar. The height of the stack or pod is 1-1.5 meters. Inside the stack or basket, a ventilation tube of about 10 centimeters can be set every 1 meter. There must be a certain gap between the stack and the stack or between the file and the file to facilitate heat dissipation and ventilation. In order to prevent the radish from sticking, the bottom of the pit should be paved with 8-10 cm wet fine sand, and then a layer of radish a layer of fine sand alternately. The radish can be tipped over about 1 month after it is put into the pit, and it can be replaced up and down, and radishes that cannot be stored, such as sick wounds, can be picked. During the storage, the temperature in the pit is controlled at 1-2°C and the relative humidity is 90-95%. Third, modified atmosphere preservation. By keeping the atmosphere fresh, radishes can be stored until May of the following year, and they can remain fresh. First, the radish was allowed to dry for one day before being stored, and then it was put into a basket, and squared in a storage room, 48 baskets per basket. The outside of the basket was sealed with a polyethylene plastic bag and stored using a natural oxygen reduction method. Oxygen is controlled at 2-5% and carbon dioxide is below 5%. The temperature in the chamber is 1°C 0.5°C, and the temperature of the library should not fluctuate too much to prevent condensate from causing rot.
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