What are the techniques for harvesting and selling vegetables in March? Learn these six tricks, high benefit and low risk!

With the rise of temperature and sufficient light in March, it is the time when vegetables grow rapidly. with the increase of leafy vegetables on the market, postharvest management and sales of vegetables are particularly important. What are the techniques for harvesting and selling vegetables in March? Learn these six tricks, high benefit and low risk!

Timely harvesting of vegetables and sales skills in January and March

The light is sufficient in early spring, and although the temperature rises quickly, the temperature at night is still relatively low, which is very suitable for the growth and development of leafy vegetables. Growers should adjust the harvest standards of vegetables according to market changes and comprehensively consider factors such as yield and price to achieve timely harvest. So as to improve the commerciality of leafy vegetables and reduce the risk of reducing the market price and affecting the income because of centralized harvest.

Avoiding bolting in vegetable harvesting and sales skills in February and March

The temperature of leafy vegetables varies greatly from sowing, such as Chinese cabbage, baby cabbage, cabbage and lettuce, which are easily vernalized because of low temperature. Therefore, we should pay attention to the measures of vegetables, once the phenomenon of bolting is found, it should be harvested in advance to avoid losing commodity value because of bolting, resulting in great losses.

Application of fresh-keeping techniques in harvesting and selling vegetables in March

Leafy vegetables should pay attention to water control before harvest, and there is a large temperature difference between morning and evening. After harvest, attention should be paid to heat preservation, moisturizing, cold injury and decay prevention, timely film covering should be used to avoid nudity, and reasonable application of vegetable preservation methods can prolong the storage life of vegetables.

April and March vegetables should be harvested and sold in a reasonable way.

Leafy vegetables should adopt suitable packaging paper, packaging boxes, packaging bags and other ways and methods to prolong the shelf life, avoid breaking stems and leaves, reduce mechanical damage, reduce the loss rate and reduce the resulting economic losses.

Proper family storage methods for harvesting and selling vegetables in May and March

The cold room temperature of household refrigerator is generally 2-6 ℃, the suitable fresh-keeping temperature of leafy vegetables is 0-5 ℃, and leafy vegetables are suitable for storage in refrigerator at home. When storing small spinach, small rape and other seedling vegetables with high water content, it can be wrapped with clean paper, which can absorb part of the water, thus reducing the humidity of leafy vegetables and avoiding rot caused by high humidity.

Harvest and sales skills of vegetables in June and March matters needing attention in leafy vegetable sales

Before trafficking vegetables into the city, it is necessary to understand the local market situation through various channels, have a bottom in mind, budget various expenses, and make full preparations. In addition, you can also establish a long-term cooperative relationship with some local food bosses to grasp the market and sales information at any time.

For the harvest and sale of vegetables, in addition to mastering certain laws and experience, it is also necessary to prepare for the local planting environment and market demand in order to maximize economic benefits.