Why can agricultural products be kept in the cellar for a longer time

There are three main reasons why the cellar can preserve agricultural products: 1. The lower temperature of the cellar can slow down the consumption of agricultural products itself, similar to the effect of a refrigerator.

2. The low oxygen concentration in the cellar slows down the respiration of agricultural products, similar to the effect of sealed bags.

3. The humidity of the cellar is small, and the dry environment is conducive to the preservation of agricultural products.

1. The cellar temperature is low, which can slow down the consumption of agricultural products themselves, similar to the effect of refrigerators. 2. The oxygen concentration in the cellar is low, which slows down the respiration of agricultural products themselves, similar to the effect of sealed bags 3. The humidity of the cellar is small, and the dry environment is conducive to the preservation of agricultural products.

1. The respiration of agricultural products in the cellar consumes oxygen to decompose organic matter to produce carbon dioxide and water, so that the oxygen in the cellar is greatly reduced and carbon dioxide is greatly increased, so the respiration of agricultural products is slow, and agricultural products are in a dormant state for a long time.

One is that there is no air circulation, so there are fewer bacteria, fungi, molds and other microorganisms (and there are fewer microorganisms in the soil). Food spoilage is due to the proliferation of microorganisms, so even if there is a small amount, the rate of spoilage is greatly slowed.

Second, the air is not circulated, so that the oxygen content gradually decreases, and the reproduction of aerobic microorganisms is inhibited (microorganisms are more aerobic), so the speed is also reduced.

The concentration of oxygen is low, the temperature is low, and the respiration is weakened.

The cellar lacks oxygen, which is not conducive to microbial growth.

It can generally be kept until the early spring of the following year. In order to better prevent vegetables from being frozen and cracked, most of the villages in the northern region will dig 2m 3m deep in the basement of the villa to store vegetables and fruits, and put a few jars of water in the vegetable cellar, which can maintain a temperature of 0 5. Potatoes, baskets, Chinese cabbage and other vegetables and fruits are suitable for storage in the vegetable cellar, and can generally be kept until the early spring of the next year.

In the winter vegetable cellar, a few buckets of water are usually placed so that the vegetables are not easy to spoil. This involves physical changes, the temperature in the vegetable cellar is low in winter, the water is easy to freeze, and the liquid water is condensed into solid ice, and at the same time the heat is released, so that the temperature of the vegetable cellar will not be too low and the vegetables will freeze and crack.

Before entering the vegetable cellar, it is necessary to use the candle to carry out the test on time, and if it can be lit again, it may enter; If the spark is extinguished, it can only be entered by natural ventilation, which is also to avoid the "vegetable cellar effect". After all, the gas in the vegetable cellar is blocked from the outside, the natural ventilation is poor, and the O2 is less.

The first is that the obsolescence of the cellar is in many cases short-lived, just because the peasants have gone to the city to work, but it is unlikely that the part-time job will last a lifetime, and many peasants will not want to have it when they are old, and they can only return to the countryside to work again. Therefore, if it can be replaced again in the future, there is no need to make up for it immediately, otherwise it will be repaired, and the cellar must be dug when you go home to the countryside, so it will be even more expensive.

In addition, the photosynthesis of vegetables and fruits in the cellar makes it a high carbon dioxide content, and once people enter it, there is a risk of oxygen deficiency. In order to better personal safety, we should pay attention to the gas in the vegetable cellar, and the vegetable cellar that has not been opened for a long time must be tested before entering. Nowadays, many farmers' cellars are in ruins, but as long as there are people in the family, they all have some use.

I usually take it home and put some sweet potatoes, but now it can not only be used to treasure wine, but the effect has always been there, and the farmers have a little effect that it is impossible to give up.

In fact, the cellar is indeed old, and it is enough to seal the edge of the hole immediately, and if you want to use it again in the future, you can open it again immediately, and there is no safety risk.

Cellars in rural areas generally preserve vegetables until the spring of the second year; The main basis is that the cellar in the countryside is generally dug two to three meters deep, and the temperature inside the cellar can be maintained at about 0 degrees 5, so under this temperature and environment, vegetables are not easy to rot and deteriorate.

Cellars in the countryside are able to preserve potatoes, turnips, cabbage and other vegetables until the spring of the second year; The basis is that the temperature of the pepper in winter is relatively low, and it is easy to freeze when you put a bucket of water, and at the same time release some heat, so that the temperature will not be too low, and the vegetables will not be frozen.

Generally, it can be stored for half a month, because the temperature of the cellar in the countryside is almost equivalent to about 16 degrees in the refrigerator, and the refrigerator can be kept for half a month.

It can generally be stored until the beginning of spring of the following year. In order to prevent vegetables from being frozen, rural areas in the north will basically dig a basement 2m 3m deep underground to store vegetables, and put several tanks of water in the vegetable cellar, so that the temperature can be maintained at 0 5. Vegetables such as potatoes, turnips, and cabbage are suitable for storage in the vegetable cellar and can generally be stored until the beginning of spring of the following year.

In the vegetable cellar in winter, it is common to put a few buckets of water so that the dishes are not easy to spoil. This involves the change of the state of matter, the temperature in the vegetable cellar is low in winter, the water is very easy to freeze, and the liquid water is condensed into solid ice, and the heat is released at the same time, so that the temperature of the vegetable cellar will not be too low and the vegetables will be frozen.

Before entering the vegetable cellar, it is necessary to use candles for regular testing.

If you can continue to burn, you can enter; If the fire is extinguished, ventilation is required to prevent the "cellar effect". After all, the air in the vegetable cellar is isolated from the outside world, with poor ventilation and little oxygen.

Coupled with the respiration of the vegetables in the cellar, its carbon dioxide content is very high, and once people enter, there is a risk of suffocation due to lack of oxygen. For the sake of life safety, pay attention to the air in the vegetable cellar, and the vegetable cellar that has not been opened for a long time must be tested before entering.

The above content reference: People's Daily Online-Why can vegetable cellars in the north keep vegetables fresh?

Prevent food from spoiling. The basic principle of cellar storage.

Because the thermal conductivity of the soil is weak. The temperature change is much smaller than that of the atmosphere, and it is good for keeping warm in winter when the outside is too cold, while in autumn and early winter, when the outside temperature is too high, the upper cellar can still maintain a low temperature. The moisture changes in the soil are also relatively stable, which helps to prevent the fruit from shrinking.

Furthermore. The gas exchange in the soil is poor, and the cellar is generally covered with mulch, so the cellar has a natural modified atmosphere effect of accumulating carbon dioxide and reducing oxygen, so it can ensure that mistakes will not deteriorate for a long time.

The cellar has the characteristics of low temperature, high humidity, no sunlight, etc., and is suitable for storing vegetables and other foods that can be stored for a long time, such as cabbage, radish, green onions, potatoes, sweet potatoes, etc.

Because the air content in the cellar is low, the respiration of the food itself is reduced, and the low temperature of the cellar is conducive to the preservation of food!

Because some things are afraid of being frozen in winter. There is also a part that can extend the shelf life, such as the apple cellar and other effects are generally fresh, as well as extend the shelf life.

Because the temperature in the cellar is low and the oxygen content is not much, the stored food will not react with the oxygen in the air and cause decay and deterioration, so it is often used to hide things for the winter.

The cellar actually makes use of the thermal inertia of the soil, and needs to be waterproof, moisture-proof and ventilated, and set up ventilation channels, so that the food is not easy to become moldy and damp.

This is related to the characteristics of the cellar, because the cellar is relatively closed, and the food stored in it can only be respirated, resulting in an increase in the carbon dioxide content in the cellar, and with the increase in the concentration of carbon dioxide, the respiration will be inhibited, prolonging the shelf life of the food, so as to achieve the role of storing food!

Because the cellar avoids the precautions of being afraid of light and mildew at high temperatures, the cellar is at a constant temperature.

Because the food stored in the cellar does not deteriorate, sometimes the cellar works better than the freezer.

Because the cellar is warm in winter and cool in summer, it is relatively constant temperature and suitable for storage. It is a natural storeroom.

Because the temperature in the kiln is lower than the room temperature, the food is not easy to spoil.

That's because the cellar is underground, the temperature and humidity are stable, and there is no light, which is not conducive to oxidation, and the food is not easy to spoil.

In winter, the outside temperature is too low, and the cellar is suitable for storing food because it is absorbable underneath and stable on the surface.

The cellar is actually a hole or basement that uses the thermal inertity of the soil to store items, which is warm in winter and cool in summer, and has a relatively constant temperature, so it is necessary to do a good job of waterproofing, moisture-proof and ventilation, and set up a ventilation channel.

Cellar air is thin and food is not easily oxidized.

Because the temperature of the cellar is suitable for storing food that is prone to spoilage when exposed to heat.

The cellar has a constant temperature, and the vegetables will not deteriorate or freeze, and they can also be kept fresh, which is a natural refrigerator.

The temperature of the cellar is suitable and constant, and there will be no sunlight and no oxidation.

The temperature under the cellar is low, so it's easy to keep fresh, and I remember that there is a more scientific explanation in physics, but I'm sorry, I don't remember.

The main feature of the cellar should be that the temperature is suitable, and it is dry, easy to store food, and has the function of a refrigerator. I remember when I was a child, in the mountains, every family dug a few holes in the hillside behind the house, either to store potatoes and cabbage, or to store yams. The size of the storage room can be judged according to the amount of storage, sweet potatoes and so on, the cellar mouth is covered, and the lid is opened at any time according to the temperature change, and the temperature can not be too high, otherwise it is easy to rot due to heat.

<>Why do you want to dig a cellar and hoard it, because there are so many vegetables to be hoarded, and if it is enough for a family to eat for a winter, it is not a few catties or dozens of catties, and you can stack them in a random corner of the house. That's hundreds of pounds, there must be enough space The cellar is warm in winter and cool in summer, it is a good place to store food and vegetables, in my local hometown, storing potatoes and cabbage in the past is also a particularly common storage method, storing potatoes and cabbage in the cellar, and being kept warm by the cellar.

The walls around the cellar are vertical. After the cellar pit is dug successfully, a few wooden purlins should be placed at the upper mouth of the cellar, and then the cellar door is left with corn stalks, and a layer of grass is placed on the stalk to prevent leakage, and then the soil beach is flat and solid, the oxygen content in the cellar is less, of course, when the cellar is just dug is the same as the outdoors, when we store the sweet potatoes and potatoes inside, they will carry out aerobic respiration, due to the closure of the cellar, it slowly becomes anaerobic respiration, which is also conducive to vegetable storage;

It should also be noted that the use of the cellar is safe, especially the kind of deep cellar, if no one goes down for a long time, it may be dangerous due to the lack of oxygen, this farmer friend must pay attention. The cellar is relatively low and dry, the density of carbon dioxide in the air is lower than that of the air, and finally the most carbon dioxide precipitated in the cellar, which will also lead to a high concentration of carbon dioxide in the cellar, so the cellar that has not been ventilated for a long time has had a lot of tragic lessons before going down, there is a lack of oxygen in it, and people can't go up when they go down, we are all waiting for ventilation, lighting a candle in the basket and putting it at the bottom of the cellar! If only the candle was still lit, go down to the cellar!

Storing food in the cellar can increase the shelf life of food, it is easy to use, it avoids mold and rot of food, and the storage space is large, and there is more food to store. The elderly in the countryside have never used refrigerators, and the way they preserve their food is by storing it in the cellar.

Storing food in the cellar can better preserve the freshness of the food. Moreover, the cellar does not use electricity, and it can also save electricity bills in a certain aspect. Generally, the cellar area is larger, and there is more space to store more food.

It can delay the rate of food decay because the temperature in the cellar is generally relatively low, which can delay the growth rate of mold and thus preserve the freshness of food.

Because the thermal conductivity of the soil is weak, the temperature change is small, the cellar temperature is suitable, and it is dry, which is convenient for food storage, and the food is not easy to spoil. And there is no electricity, no oil, no loss. Natural food storage room.

It depends on the situation of the Sky Clan. If the environment is too humid, vegetables and fruits are easy to rot and deteriorate, and can only be stored for 20-40 days; If the environment is dry, it can be stored for 3-5 months. Before entering the vegetable cellar, you should use candles to test regularly, and if you can continue to burn, it means that there is enough oxygen before entering.

If the fire is extinguished, the ear stove needs to be ventilated to prevent oxygen deficiency. <

It depends. If the environment is too humid, vegetables and fruits are easy to rot and deteriorate, and can only be stored for 20-40 days; If the environment is dry, it can be stored for 3-5 months. Before entering the vegetable cellar, you should use candles to test regularly, and if you can continue to burn, it means that there is enough oxygen before entering.

If the fire is extinguished, ventilation is required to prevent oxygen from running out.