Onion is an indispensable seasoning for people all year round. Common storage methods include cellaring, guttering, racking, and refrigeration. After the harvest, the green onions spread out in the ground and spread in the soil ditch. After the wind and the sun, the clay adhered to the surface falls off, and the light blue surface is half dry, and then it is weighed 5 to 10 kg. The onion bales are piled in a ventilated place for 5 to 7 days so that the onion's skin is fully dried. Choose trenches with ventilation at the back of the site, depth 20 to 30 cm, width 50 to 70 cm, fill the bottom with water, put a bunch of green onions into the storage ditch, and then cover the next bunch of leaves in order. Bundle the upper part, and use a 35-cm-long corn stalk to make a circle around the onion bundle for ventilation and heat dissipation. Before the onset of severe cold, when covered with straw or corn stover, the temperature can drop to 0°C in winter, and the onions in the trench can also be stored in the cellar. Storage management should be strengthened. Onion bundles should be checked at regular intervals. If there is fever and rot, remove them promptly. If there is a phenomenon of dampness, ventilation can be adjusted in time or the onions can be moved to sunlight and spread to the sun for storage. Framed in order to ensure the quality of scallions on the shelf, before the storage, large bundles of spring onions need to be opened to remove wounds, sickness, and damp stems, and bundled into small bundles weighing about 7 to 10 kilograms, stacked in turn on storage racks. Upper, horizontal or vertical can be placed in the middle of a bundle of green onion position as a ventilation gap, if the open shelf, should be prepared for the necessary cover, storage should pay attention to climate change, timely and good rain, warm, etc. jobs. Refrigerate the selected green onions into small bundles, enter the baskets in order, and put them in the cold storage. Kuwen with 0 ~ 1 °C is appropriate, relative humidity in the 80% to 85%, during storage, regularly open onion bundle view, found that there is fever metamorphose onion bundle, should be removed in a timely manner to avoid decay spread. The above methods all have certain deficiencies, such as serious water loss, strong nutrient rejuvenation, large loss rate, and energy consumption. Through the comparison and analysis of the storage effect of Welsh onion, we believe that the suitable storage technology is: After pre-storage Welsh onion harvest, dry in the field or in a cool and ventilated place. When the onion stem stem surface is dry, enter the cold storage. Before this, you can pre-store in a cool, dry place. Be sure to avoid rain. When the outside temperature drops to 0°C, it is stored in the cold precooling. Pre-cooled picking without mechanical injury, intact green onions, placed on the cold shelf, spread pre-cooling, the thickness can not exceed 30 cm. The temperature of the reservoir is -1°C to 0°C. When the library is full, the CT-fruit and vegetable aerosol fumigation treatment is performed at a dosage of 6 g/m3 for 4 hours or more. Storage When the onion temperature drops to 0°C, use a 0.03mm PVC (8 holes, 1cm diameter) anti-condensation cling wrap to expose the roots and leaves, and the temperature is controlled at -1°C to 0°C. Relative humidity is about 80% to 85%. In order to prevent rot during storage, it is treated with fumigant once a month. This method can be used to store green onions from April to May of the following year. China Agricultural Network Editor
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