One, timely harvest, to avoid mechanical damage. Summer potatoes must be harvested before and after the frost fall. Autumn potatoes must be harvested before the beginning of winter. Harvest on sunny days. Minimize or avoid cutting when digging potatoes.
Second, select healthy potatoes, safe access to the pit. Before sweet potatoes are introduced into the pit, they must be selected, and diseased, remnant, and rotten potatoes should be eliminated. After the water vapor is air-dried, they should enter the pit and try to use the new pit. Before the old cellar is used, the old soil in the pit shall be excavated to expose new soil, and 15 g of sulfur may be used for fumigation and sterilization.
Third, strengthen management, dehumidification, insulation and ventilation. (1) In the early period of storage, that is, within 30 days after entering the pit, the main work during this period is ventilation, heat preservation and loosening, the temperature is controlled below 15°C, and the humidity is controlled between 90% and 95%. Ventilation holes or doors and windows, conditional use of exhaust fans to enhance ventilation. If the temperature is high during the day, you can use the method of opening at night and closing during the day; afterwards, as the temperature gradually decreases, the ventilation holes can be closed overnight, and when the temperature of the cellar is stable below 15° C., ventilation can be stopped. (II) During the middle period of storage, that is, the period from the early period to the beginning of spring, the decrease in the cellar temperature is the period when the potato block is the most vulnerable to cold damage. The heat preservation and cold protection is the focus of work during this period, making the cellar temperature not lower than 10°C. Good control at 12 °C ~ 14 °C. Close the ventilation holes or doors and windows, thicken the outer insulation layer of the pit, and cover the straw mat or soft grass on the potato heap. (3) During the late storage period, after the spring (after March), the ambient temperature gradually rises, and the cellar temperature must be checked regularly and kept at 10°C to 14°C. The temperature is too high at noon and the air is released in time. The air outlet is closed in the evening and the cellar temperature is maintained at Within the appropriate range.
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