What method can farmers use to store green onions for a long time?

Green onions are divided into spring sowing and autumn sowing, spring sowing can not be too late, autumn sowing can not be too early, spring sowing time to soil thawing shall prevail, too early soil thawing can not be sown, too late affects the overall yield, spring when the soil thaw more than 10 cm can be sown, autumn sowing should be based on the local climate and season, not too late and not too early, late seedlings are uneven, too early to the next year easy to sprout, so, as long as you can ensure that the seedlings can be produced before the frost, the sowing time is about early to mid-September, but according to years of planting experience, The yield of green onions sown in autumn is 20% higher than that of green onions sown in spring.

Stored at room temperature: Shelf life: about 1 month, keep the soil in an attached state:

The shallots remain attached to the soil after harvesting, covered with newspaper, and stored upright in the shade. In addition, the shallots can be stored for a long time by placing them in a corner of the field and covering them with soil, or burying the white part in the soil.

In the open air, sheds, or indoors, use wooden poles or steel to build storage racks. The harvested and dried green onions are bundled into 7 10 kg bundles and stacked on the rack in turn, leaving a gap in the middle for ventilation to prevent rot. Cover it with plastic film to prevent rain.

During the storage period, the bales should be opened and inspected regularly, and the hot and deteriorated plants should be removed in time.

First of all, the bottom of the green onion should not be completely removed, and then it should be packed in a mesh bag, but remember not to fill it too much, otherwise it will be easy to break, and finally put it in the cellar.

The storage temperature is generally adjusted to -1-0 degrees, and the relative humidity of the air is controlled at 80%-85%. Bundle the green onions in a basket, crate, or stack them on a storage rack. Pay attention to leave a gap for ventilation, check regularly during storage, and pick up the green onions in time if they are found to be hot and deteriorated, and put them in a cool and ventilated place.

The carton is breathable, warm and can absorb moisture, so that it is not afraid of freezing or rotting in winter.

The seeds of the green onion originally grow a round and very beautiful flower from the middle, this flower looks very much like a leek flower to the naked eye, but as time goes on the flower gets bigger and bigger, and then it will fall off the petals, and then you will see a lot of fine grains, when we see this, at this time the cold tolerance is obvious, and of course, drought tolerance. At this time, all the green onion leaves are dried up, and the green onion itself has been frozen. This is the real farm work I experienced in my hometown in rural Gansu last year.

Late harvest of green onions can easily promote the transformation of nutrients to the base of the leaves, and the white onions become hollow, reducing the eating quality. Harvest too early ripening is not enough, low yield, storage loss is large, green onions should be harvested in high temperature, dry and well-ventilated conditions, to promote the drying of tube leaves, and wait for the temperature to drop after frozen storage. The green onions you buy must be dried, about 10 days.

Find a cardboard box and put it in the box with the shallots facing down.

If the humidity at the bottom of the ditch is small, it can be poured once. After all the water seeps down, put the green onions in the storage ditch one by one, and then bury the white part of the green onions with soil. Before the cold arrives, cover it with a straw curtain or corn stalk.

In this way, it can be stored until the market around the Spring Festival. Or seal the green onion with a sealing machine, and then put it in the refrigerator to refrigerate, you can also cut the green onion, put it in the crisper and put it in the refrigerator after the lid, or you can put the green onion outside to dry for a few days, and then tidy up the green onion, put it in a fresh-keeping bag and put it in the refrigerator.

First of all, the excess leaves of the green onion should be removed, and then the green onion should be tied with hemp rope and placed in a cool, place where it is not easy to shine to the sun, and when stored, the root of the green onion is facing the ground and the leaves of the green onion are facing up, so that it can be preserved for a longer time.

At this time, it should be stored in a low temperature environment, first of all, do not contact direct sunlight, and the temperature must be grasped at about 20 degrees, and you can also choose to store it in the refrigerator compartment.

It should be placed in a cool and ventilated place, so as to ensure long-term storage, the most important thing is that the green onions will not be bad under normal circumstances, and it is best not to touch the water, put it in a place where there is no water.

There are ditch storage methods, short-term preservation methods, frozen storage methods, rack storage methods, and fake plant storage methods for winter storage of green onions in rural areas.

1. Ditch Tibetan method.

After the green onions are harvested, they are dried for several hours, the root soil is knocked out, the diseased and injured plants are removed, and then the onions are bundled. At the same time, choose a place where the leeward and sunny place is to open a ditch, fill the soles with moisture and plant the green onions into the ditch one by one, and cover them with a straw curtain or corn stalk before the cold snap comes.

2. Short-term preservation method.

Dig a shallow flat-bottomed pit in a shady place against the wall, put an appropriate amount of sand at the bottom of the pit, and surround the pit with bricks. Pour water into the pool, wait for the water to seep down, put the green onion into the pool, pour an appropriate amount of water from the four corners of the pool every 3 4 days, and it can also be kept fresh for about 1 month.

3. Frozen storage method.

After harvesting, the green onions are dried, the leaves wilt, and then bundled into bundles, placed in an open shed empty house or in a shady, dry place with little temperature change outside, and buried the white part of the green onion with yellow soil for storage.

4. Racking method.

In order to guarantee the quality of green onions, before storage, large bundles of onions must be opened, injured, sick and wet stem plants must be removed, divided into small bundles weighing about 7 kg and 10 kg, stacked on storage shelves in turn, horizontally or vertically, leaving a bunch of onions in the middle as a ventilation gap.

5. False plant storage method.

Dig two shallow flat bottom pits in the courtyard or in the ground, remove the wounds of the harvested green onions, bundle them into small bundles and plant them in the pits, and bury the soil in the roots and white parts of the green onions. After buriing, water is used to increase the soil temperature, promote the germination of new roots, slow down the drying of green onion leaves, and prolong the preservation time.

Green onion silver digging

Green onions, Lycoris allium is a biennial herbaceous plant, there are more than 100 kinds of Chinese allium vegetables, mainly distributed in the northwest, northeast and north China. Allium vegetables occupy an extremely important position in China's vegetable production, and their cultivation area accounts for 10% of the total sown area of vegetables, and the output accounts for 7% of the total output. Sharp hole nucleus.

Here's how farmers preserve green onions in winter:

1. Ditch Tibetan method.

After the green onions are harvested, they are dried for several hours, the root soil is knocked out, the diseased and injured plants are removed, and then the green onions are bundled. Each bundle weighs 25-30 pounds and is stored in a well-ventilated place for 5-7 days to fully dry the moisture on the surface of the green onion.

At the same time of drying the surface moisture of green onions, choose a place with leeward and sunny direction to open a ditch, a deep ruler, a ditch distance ruler, fill the bottom of the foot with moisture and then plant the green onions into the ditch one by one, and then bundle the leaves in turn to cover the upper part of the front bundle, and then use 1 foot of corn stalk to tie the green onion around the round, so as to facilitate ventilation and heat dissipation, and bury the white part of the green onion with soil. Before the cold snap arrives, a straw curtain or corn stalk can be lightly covered.

2. Cellaring method.

After harvesting, the green onions are thinly and evenly spread in the ditch, after the wind and sun, the soil on the stems falls off, and the white surface layer of the green onions is in a semi-dry state, tied into a bundle of green onions weighing 7-10 kilograms, and is arranged upright in the high and dry terrain, sunny and rainy places to dry, checked every half a month to prevent rot.

3. Frozen storage method.

The green onion is dried after harvesting, the leaves wilt, and then bundled with green onions into bundles, placed in the open shed empty house or outside the house in the shade, dry, small temperature change place, buried the white part of the green onion with yellow soil for storage, this method is not only anti-freezing and warm, but also well ventilated, not easy to rot and deteriorate, but the storage is small, the dehydration is serious, the green onion meat of the white layer of the green onion is easy to dry up, and the skin thickens and loses a large amount.

Method 1:

Find a clean carton and put the dried green onions, put it in a ventilated and cool place, the carton has a moisture-proof effect, and it will not be bad if it is stored for one or two months, especially suitable for friends who live in buildings.

Tips for buying green onions.

Method 2:

Find a sturdy big bag, flower pot or bucket, put the green onions upright, pile the soil at the bottom, don't go over the green onion roots, and then pour some water, and put it anywhere indoors, not only is it not bad or hollow, but it will also grow new leaves. This method lasts the longest and is the freshest, and it is the same as fresh onions for half a year. If you can't find the soil, use the carton preservation method, and choose according to your needs.

Tips for buying green onions.

1. Look at the leaves of green onions.

The leaves are the part that can best reflect the freshness of the green onions, if it is dry green onions, the leaves are basically dry and hard and yellow, such green onions have actually been unearthed for a long time, if you want to buy fresh green onions, it depends on whether the leaves are bright green.

In addition, you have to fold it by hand, if there is a lot of water in it, it means that the green onion is relatively fresh, and then look at the green onion leaves to see if there are a lot of yellow leaves and rotten leaves, if there are many yellow leaves in the heart, it means that the inside has rotted, so don't buy it.

2. Look at the leaves for spots.

Many green onions have a lot of black spots on the leaves, such spots will continue to spread to the white position of the green onions, which indicates that it is already a sick green onion, if it takes a long time, these black spots will continue to spread, and eventually lead to the whole green onion can not be eaten, if you buy it, you will definitely regret it, it is necessary to observe it carefully before buying.

3. Pinch the position of the green onion.

Fresh green onions, the position of the green onion white is very stiff, pinch it by hand if the white part of the green onion is relatively firm, and it is very elastic, indicating that the green onion is relatively fresh, and it contains more water, if the position of the green onion white is pinched to be soft, there is a lot of water inside, indicating that the green onion has been rotten, and such a green onion is heated.

Green onions can't be stored for a long time, and there will be a rotten smell of green onions when you eat them, and the taste will be very poor, so don't just look at the color of the green onion white before buying, you must pinch it to determine whether there is any bad intentions inside.