First, the cause of cabbage off
1. After the harvest, there is no drying or poor drying. The outside has a large amount of moisture, and the texture is very brittle. It is easy to take off during the handling process. This type of cabbage is easy to heat, remove, and even rotten when stored in the pit.
2. During the pre-storage period before entering the pit, there is no timely dumping, especially cabbage that has not been air-conditioned or has poor drying. The respiration is very strong. After palletizing, it is easy to generate heat. The external dish helps to form the separated layer.
3. During the pre-storage period, the cold is not good or the entrance to the cellar is too late. The damage caused by freezing is heavier, and if it is not slowed down, it will go down the cellar, resulting in detachment or rot.
Second, prevent measures to help off
1. Select late-maturing cultivars. Choosing the green gang variety, it is more durable than the white gang variety, and it is not appropriate to choose the tight core of the package.
2. Enter the cellar at a proper time. It is necessary to prevent the entrance of the cellar to prematurely injure the heat and prevent the cellar from being frozen too late. In general when the temperature dropped to -6 °C ~ -7 °C into the cellar. If the weather turns warm after entering the pits, it must be ventilated and diligently drowned; if the temperature of the cellar does not fall, and the outside temperature is not low, it is necessary to pour the vegetables out of the pit and wait until the weather gets colder. Enter the pit.
3. Cellar management. Cabbage into the cellar yard should be narrower, shorter, do not top cellar shed, between each dish with 3 to 5 straw separated to facilitate ventilation. The initial management shall prevent the detachment of the corps, and if the chilling of the vegetable body is not allowed, large amounts of ventilation shall be provided to eliminate hot and humid air, and the vegetables shall be emptied in a timely manner so that the vegetable temperature will fall rapidly and evenly. The medium-term management should reduce the number of retort dishes, use a lot of short-term ventilation, regulate the temperature and humidity in the kiln, prevent the intrusion of cold air, and make the cellar temperature too low. In the later period of management, a lot of ventilation should be used to make use of the low temperature at night and supplement the humidity in the cellar to increase the number of dishes. When removing vegetables, remove rotting and yellow leaves. Throughout the storage period, the cellar temperature of 0°C to 1°C and the air humidity of 85% to 90% in the cellar must be maintained. When the humidity is not enough, you can place potted water or hang wet grass bags in the pit to prevent the cabbage from wilting, dry, and taking off.
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