Storage technology of ginger

Ginger is a perennial herb of Zingiberaceae. It is not only a commonly used traditional Chinese medicine, but also an important vegetable for export to earn foreign exchange. Due to the wide use and large amount of ginger, coupled with the characteristics of warm and cold, wet and dry, it is particularly important to do a good job of ginger storage and preservation. First, the preparation before storage should select thick, pest-free, mechanical damage-free, non-bruised ginger for storage. Before storage, the selected pieces of ginger should be spread out thinly and dried for 1-2 days to evaporate the moisture on the surface of the ginger to facilitate storage. 2. Storage method 1. Cellar storage method: choose the place with low groundwater level, good drainage and solid soil to dig the cellar. Ginger cellar is exactly the same as sweet potato cellar. The size of the cellar is suitable to store 8-1000 kilograms of ginger. After digging the cellar, first burn the cellar with straw or moxa leaves with 50 grams of sulfur, then close the cellar for 2-3 days, open the cellar door, and wait a few days before storing the ginger. Each cellar should not be overfilled and should be 60-70% of the cellar capacity. After the ginger enters the cellar, always adjust the temperature and humidity in the cellar. The cellar door should be opened for ventilation at the initial stage of entering the cellar, and the cellar door should be closed in severe winter, but a window should be left above the cellar door to facilitate ventilation. 2. Box frame storage method: the box frame is built with bricks indoors, which is about 1.5 meters high. After laying, carefully put the strictly selected ginger into it and cover it with straw curtains or gunny bags. Generally, the indoor temperature should be controlled between 18-20 ℃. When the air temperature drops, the heat preservation of the cover can be increased; if the temperature is too high, the heat dissipation of the cover can be reduced.