How to make radish not worry

The first cause of heartburn is the wounds caused by cracks, cracks, etc. during harvesting, storage and transportation, which increase respiration and consume excessive nutrients. The second is that the storage temperature is too high. The suitable temperature for radish storage is 1~3°C, and it is more than 3°C. The third is the dry storage environment. The ideal air humidity is 90% to 95%. Below 90%, the radish is continuously dehydrated to make the tissue soft. Before radish was stored, the above situation would be more serious if the stem disks (radish tops) were not removed. The first preventive measure is to reduce mechanical damage such as broken skin and fracture during harvesting and transportation. After removing the stem and tray, place it in a cool, clean place, with good fortune, to prevent wind, sun and frost. When the temperature is lowered to 4°C or less, the tank shall be stored. The second is to put a layer of 8 to 9 cm thick wet sand on the bottom of the kiln to check if the radish stem disks are clean, remove the radish with wounds, and then place a layer of radish to cover a layer of wet sand. Placed in order, no gaps, no more than 2 meters high. Before the heavy snow, pay attention to ventilation and temperature control and moisturizing, make the cellar temperature at 2 °C, humidity 9O% ~ 95%. From the heavy snow to the beginning of spring, the cellar temperature is 0°C. When it is found that the radish skin is shiny or has small bubbles, it shows that the chilled skin should be timely covered with straw, sacks and other coverings. After the spring, if it is found that the air in the pit is dry, it should be sprayed with appropriate amount of water. If the amount of storage is small, the radish can be cut off from the stem plate, put it in a thin yellow mud and roll it around to coat the skin with a layer of mud. After drying, it forms a sealed mud shell and can be stacked in the shade. If the radish pile covered with soil or straw, the effect is better.

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