Five ways to keep the hottest green pepper fresh

Five methods for fresh-keeping of green peppers

1. Sand storage method: the storage and fresh-keeping of green peppers should be based on cattle and late maturing varieties. Before storage, the picked green peppers should be spread in a dry house for 2 to 4 days, with a total of 4 to 5 layers. The top should be covered with 13cm thick sandy soil, and gradually covered with straw as the temperature drops. It can also be buried indoors in boxes or baskets of sand, with a layer of sand and a layer of green pepper placed until it is 5 ~ 6cm away from the upper mouth, and then covered with a layer of sand and sealed

2. Ash burial method: put 7 cm thick plant ash at the bottom of the box or basket, and then put a layer of green pepper and a layer of ash in turn. There should be a gap in the middle of the green pepper, separated by ash around, and the top layer should be sealed with 7 cm thick ash. Then stack the green pepper into the cellar, stack 3 ~ 4 layers, adjust the cellar temperature with the vent, maintain the temperature of 7 ~ 10 ℃, and the relative humidity of the air is about 90%, and check it in time. It can also be stored in bulk in the cellar: lay a layer of wheat straw or straw with a thickness of about 10 cm on the ground, put green pepper on it with a thickness of about 35 cm, pile it into long strips, and then cover the wheat straw or straw according to the cellar temperature. Pay attention to ventilation and control the temperature in the cellar. Check once every 7 ~ 10 days at the beginning and once every half a month at the later stage, and pick out the rotten peppers in time if found

3. Ditch hiding method: dig a ditch 0.7 ~ 1m wide and 1 ~ 1.3m deep in the shade, and fill the bottom of the ditch with 4 cm thick fine sand, one layer of green pepper and one layer of sand, row in 4 ~ 5 layers, and the top layer is about 35 cm from the ground. After harvesting, the green peppers are first spread in the drying room, covered with a layer of film to moisturize after 3 ~ 4 days, and then selected into the ditch after "light snow". It can be covered slightly in the early days when it is warm, and covered with straw in the late days when it is cold, and the temperature should be kept at 7 ~ 10 ℃. Cover the film in rainy and snowy weather, and flip it for inspection once in half a month or so. Generally, the tensile properties, tensile strength, yield strength and other experiments of metal materials such as chain, anchor cable and marine anchor increased by more than 30% year-on-year in August before the adverse market, such as chain, marine anchor chain and cast steel anchor chain will be stored before and after the Spring Festival

4. Tank storage method: it is better to use small and medium-sized tanks. Wash the tanks before storage, disinfect them with 1% bleaching powder, and then dry them. Put the green pepper handle upward in the jar layer by layer, and then cover the jar mouth with plastic film when it is full. For proper ventilation, four peanuts sized holes can be punched in the film. If not, open the film every 5-8 days for ventilation for 15 minutes. The cylinder is placed indoors at 8 ~ 10 ℃ and covered with straw to prevent freezing in cold weather

5. Pocket method: 0% for low alloy structural steel with a width of 25 ~ 30 cm and a length of 40 75 alloy structural steel is 0 86 ~ 50 cm plastic bag, nail the ventilation holes with books on the upper, middle and lower parts of the bag, put green peppers into it, tie the mouth of the bag tightly, and put it in an empty room at 8 ~ 10 ℃, which can be stored for 1 ~ 2 months. If there are too many drops in the bag, open the mouth of the bag for ventilation once in about 7 days, and pick out the rotten pepper