Preparation of potatoes before storage

Generally, the old enamel requirements should be thoroughly cleaned, and the wall should be scraped off to see the new soil. Fumigation should be carried out in the sputum to achieve the purpose of preventing disease. The fumigation method has two methods of fumigation of medicament and fumigation of wheat straw. Fumigation method: 7 kg of potassium permanganate is placed in a container, and formalin is injected at a dosage of 10 ml of 40% formalin per cubic meter to produce a disinfecting gas for fumigation; wheat straw fumigation method: wheat straw is placed in a crucible Inside, ignite fumigation. After using any of the fumigation methods, the yam should be closed for 48 hours, then the vents and tips should be opened.

The newly built shovel should choose a hillside with high terrain, dryness, leeward sun, low groundwater level, solid soil and good drainage.

In order to improve the storability and anti-pathogenic ability of the potato, reduce its original heat and respiratory heat, and achieve the purpose of safe storage, the potato is generally required to be pre-stored after harvest.

Pre-storage environmental conditions require a temperature of 10-15 ° C, a relative humidity of 80-90%, and a pre-storage time of 10-15 days. The pre-storage method is to spread the newly harvested potato pieces in a cool and well-ventilated place, and shade them with straw.


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