Ginger storage is an important means of guaranteeing the anniversary supply of ginger and regulating the market surplus. By storing ginger, ginger can be marketed at high prices in the off-season, thereby increasing farmers' income. There are many methods for storing ginger, among which the cellar is relatively simple and easy to store and has a long storage time. The following is a brief introduction to the "eight-step method" of ginger cellaring. First, cell site selection and disinfection. The newly excavated cellar should be selected in a place that is sunny, sheltered from the wind, high-desert, and easy to drain, with a depth of 4 to 5 meters. In the old cellars, the old soil layer should be removed 2 to 3 cm thick to expose the new soil layer and be sterilized with a 800-fold carbendazim solution. Second, harvest and selection. Storage ginger should be fully grown rhizomes, generally harvested before the first frost, to avoid frosting ginger. When harvesting, if the soil on the ginger is too wet, it can be dried a little. Generally, it should be stored in the pit immediately after harvest, and it can't stay overnight in the field. Should be harvested on a sunny day, but excessive sun exposure should be avoided. Ginger harvested after a rainy or rainy weather is not resistant to storage. Ginger used for storage should be carefully selected and removed from frozen, injured, small, dried, diseased and rained ginger. Pick a good-looking, good-quality, disease-free, healthy ginger block for storage. Third, placed in the pit. Before laying, first lay a layer of 4 to 5 cm thick river sand on the bottom of the pit, and erect 2 to 3 small bundles of reed or corn stover per square meter to facilitate ventilation. Put the graded ginger into a concentrated pattern and place the ginger tightly and tightly on the stacking. The first layer of ginger has 1 layer of sand and the thickness of sand is 2 to 3 cm. The top layer of ginger is about 30 cm from the top of the pit. The entire process requires gentle handling and do not injure the ginger block. Fourth, open cell cooling. At the beginning of storage, due to the vigorous breathing of the ginger block, the temperature in the pit is high. At this time, do not completely close the pit and keep it ventilated. The ginger at the beginning of storage is tender and tender, and it is easy to peel off. The temperature is required to be kept above 20° C., so that the ginger can be aged, scarred and flattened and no longer peeling. Shade should be placed in the pit to prevent sunlight from entering. Fifth, gradually cover cellar. After the temperature in the cellar is lowered, when the temperature is around 15°C, one layer of crop straw is placed on the surface of the ginger to avoid the cold wind invasion of ginger during the open cell inspection. The cellar mouth was covered with ginger stalks first, and the pressure in the cellar mouth gradually increased with the temperature down until it was tightly pressed. If necessary, a straw curtain was used to block the wind. Six, temperature control. Jiang Xi warm and humid conditions, the temperature below 10 °C will suffer cold damage, the optimum temperature range of ginger storage is 15 ~ 18 °C, cellar temperature above 20 °C to enhance ventilation. Seven, humidity control. Wet and dry thermometers were hung in the pits, and the temperature and humidity in the pits were regularly checked to control the relative humidity in the pits to about 95%. When the relative humidity of the air is lower than 90%, the ginger is easy to lose water and shrink, and the humidity is too high to cause rot. Eight, take out the sick ginger block. When the cellar is inspected, moldy and rotten ginger pieces will be pulled out of the cellar at any time to prevent the spread of germs. At the same time, the ginger sticks around the diseased ginger were stored separately and disinfected.
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