How to preserve konjac seed

Konjac is a very magical thing, many people have eaten konjac, but the appearance of just dug up is rarely seen. As a matter of fact, konjac can't be eaten immediately when it is dug up, and it will take some time to put it, so the storage of konjac is particularly important. Today, the editor is here to teach you how to preserve the konjac seed.

1. Overwintering on site

That is, it was left in the field without digging tubers in that year and overwintered naturally. This method is suitable for areas below 800 meters above sea level. Don't dig up the planned seeds so that he can grow in the ground, and then dig up the taro seeds from the soil when you are ready to raise seedlings in the spring of the next year. However, there is a condition for this practice, that is, this land is planted for the first time and there is no disease, and if the land is sloping, the drainage effect is better and taro rot can be prevented.

2. Cellar storage

This is a common method for seed conservation of konjac. Generally, after the konjac is harvested, choose a small bulb with a weight of 0.2kg and 0.5kg, which is disease-free and injury-free, and enter the cellar after 2 days in the sun. Before entering the cellar, burn the cellar with grass and disinfect it with sulfur powder. The storage capacity of seeds in the cellar should be half of the capacity, and the cellar door should be sealed in winter, but a small air hole should be left on the cellar. When the temperature rises in spring, the cellar door should be opened, ventilation should be paid attention to, and rotten species should be selected in time.

3. Storing seeds in baskets

It is best used to preserve the rhizome. First lay a layer of grain husk in the basket, then install taro seeds, then layer by layer until the basket is full, then cover a layer of grain husk, and then hang the turnip basket on the door of the fire stove or on the bamboo building on the fire Kang.