How to store Chinese cabbage? Storage methods and fresh-keeping techniques of Chinese cabbage in winter

There are many storage methods of    cabbage, including cellar, ventilated storage, burial, and mechanically assisted ventilation or mechanical refrigeration storage in large storage.

   1. The burial is suitable for the storage of Chinese cabbage in winter in the south of Northeast China, the south of North China and Shandong and Henan provinces. Dig a shallow ditch, the depth of the ditch is roughly the same as the height of the cabbage, the ditch is about 1 meter wide and the length is not limited. The ditch dug should be dried for 2-3 days to reduce humidity.

    placed the root of Chinese cabbage down in the ditch, flat above, so that the thickness was uniform when the soil was covered. When burying, it should be carried out in cloudy or cooler weather as far as possible to keep the temperature in the ditch relatively low. After the cabbage code is put away, it is decided whether to cover and the thickness of the cover according to the weather conditions at that time. In general, at the beginning of storage, the temperature is higher, so you can not cover it, or add a little cover to shade. As the weather gets colder, you can cover it with dry soil and try not to use damp soil clods. Soil mulching should be carried out in stages, and its thickness is generally based on the principle that Chinese cabbage does not hurt heat and the soil will not be frozen through.

   can also be stored upside down in areas where the permafrost is thin. The selected Chinese cabbage root is up, standing upright in the controlled ditch and covered with soil (so that the root is just buried), and a small amount of water is poured on the covered soil surface to keep the cabbage growing weakly during storage. This burying method is suitable for the storage of Chinese cabbage with about 70% of the heart. Inverted buried cabbage is not easy to freeze and can increase weight, but care should be taken not to dig too deep, too wide, and not to cover the soil too thick.

   uses burying method to store Chinese cabbage, which is simple and easy, with less water loss and weight loss, but it can not be ventilated, it is not easy to adjust temperature and humidity, and the storage period is short.

   2. Hoarding of Chinese cabbage is common, but the methods of hoarding are different in different areas. The south is warmer, and most of them are above-ground type, while the cold areas of the north are mostly underground type, and the Central Plains area is mostly semi-underground type.

    sends the pretreated cabbage into the cellar for stacking. Generally along the long direction of the pit stacked into a vegetable width, height of about 2 meters of vegetable stack, a cellar can be stacked. In order to prevent the vegetable stack from collapsing, it can be supported by a wooden stick or a simple wooden frame, and a certain distance should be maintained between the stack and the stack for ventilation and management. There are a variety of ways to code dishes in different places, but they should all be based on the principles of convenient ventilation, no heat damage, easy heat preservation, no collapse of pallets, easy management, less times of dish pouring, and low loss.

   palletized cabbage generally has a large temperature difference between upper and lower. The stacking should be carried out at regular intervals to replace the upper vegetables to the lower parts to balance the temperature and humidity, and remove the cabbages that are not suitable for further storage.

The management of     during storage can be divided into three stages: at the initial stage of storage (from cellar entry to "heavy snow"), the pit temperature is higher and the vegetable body breathes more heat. The ventilation port should be opened every day when the external temperature is lower than the storage temperature, in order to reduce the pit temperature and remove bad gases. Pour vegetables frequently at this time, and then gradually prolong the pouring cycle. The mid-storage period (from "heavy snow" to "the Beginning of Spring") is in the cold season, and the temperature of the cellar and vegetables have decreased, and the respiratory heat of the vegetables has decreased. It is necessary to give priority to anti-freezing, close the vents, and ventilate for a short time when the temperature is relatively high at noon. During this period, it is necessary to reduce the number of dishes, prolong the cycle, and try to protect the outer side in the process of pouring to protect the inner leaves. In the later stage of storage (after "the Beginning of Spring"), the air temperature gradually increased, and the pit temperature also increased, so it should be ventilated at night to reduce the pit temperature. In the meantime, you should pour vegetables frequently.