In article recommendations about storage of the main vegetable cultures – features of cultivation, temperature modes, humidity and ways of storage are made.
UDC
Storage of vegetables lasts long enough, sometimes more long, than cultivation. The main objective in a storage time – to create such conditions that losses of weight, nutrients and quality were minimum. Depending on ability to be stored without considerable high-quality and quantitative losses them conditionally divide into three groups:
The first – vegetative bodies of biannual plants: root crops, bulbs and heads of cabbage. Their biological mission consists in creating seeds for the second year of life. After cleaning these bodies are in a rest stage. Duration of this stage depends not only on culture, but also from a grade or a hybrid. In a rest stage appearance, a consistence and even taste of vegetables of this group at storage in optimum conditions don’t change almost.
The second – generativny bodies of annual vegetables – fruits (cucumbers, tomatoes, pepper, eggplants and so forth). Their biological role in plant life – to provide with nutrients seeds before their complete maturing. When seeds ripen and are capable to germination, these bodies become unnecessary – they die off. Vegetables of this group have no dormant period therefore duration of their storage is defined by maturity degree when cleaning and intensity of processes of postharvest maturing.
The third – leaves of annual and long-term green vegetable cultures (spinach, salads, fennel, parsley, etc.). Since office them from a plant leaves any more don’t carry out any functions. They have quite big surface of evaporation and the high content of free water. Therefore even at short storage it is necessary to give special attention to protection against withering.
The factors influencing a lezhkost of vegetables
It is necessary to begin with selection of grades and cultivation conditions. The vegetables which have been grown up in the conditions of an optimum nutritious mode, accumulate more solids, sugars, cellulose, vitamins therefore the period of their storage will be big. Organic fertilizers in optimum doses protect plants from diseases, for example, from parshi potatoes since promote development of useful bacteria and fungi. The Lezhkost of vegetables raises high level of potassium in the soil in cultivation. Excess of nutrients, as well as their shortcoming, negatively influences a lezhkost of vegetables at storage.
The storage period is influenced also by granulometric structure of the soil. So, potatoes and the root crops which have been grown up on the sandy or loamy soil, are stored better, than grown up on heavy clay soils.
To avoid withering, vegetables need to be stored at high humidity of air (70-98 %). In such conditions even insignificant fluctuation of temperature will promote emergence of free moisture on production and, as a result, to emergence and development of diseases. Therefore storages should be aired surely well.
Features of storage of cabbage
Air temperature in harvesting has great value. Breath process in the heads of cabbage collected at temperature 0 … +5oS occurs least intensively. The frozen slightly heads of cabbage are stored badly. Heads of cabbage before cleaning should be elastic and slightly crackle.
The cabbage is better for collecting at one time and quickly. By researches it is proved that the cabbage uprooted is better stored.
At transportation it is necessary to avoid any damages as they can become the reason of development of an infection.
When sorting select the most dense, dry, approximately identical on the size. Them smooth out so that there were 4-6 integumentary leaves.
The mode of storage of cabbage belokochanny provides: lack of light, low without hesitation temperature (0. +1oS), relative humidity of air about 95 %, good ventilation, certain gas composition of air (it is not less than 6-8 % of oxygen and no more than 2-3 % of carbon dioxide). In plastic bags to store cabbage it is impossible.
Cabbage of a kohlrabi store as well as root crops, but it is better pereslaivat their sand. A cauliflower of summer terms of crops dorashhivayut in hotbeds or hothouses. Optimum temperature of storage of krasnokochanny cabbage 0. +1oS, savoysky – a minus 2 … 0oS. Intensity of breath of cabbage such that in days air temperature in storage raises on 1oS.
At cabbage storage in a cellar it is better to use racks. If they aren’t present, heads of cabbage can be laid out on a floor. For this purpose spread a thin layer of straw, a cane or fir-tree branches on which densely stack roots up the most volume layer of cabbage. The top row place roots down.
Features of storage of root crops
Lezhky a crop of root crops receive mainly on chernozem soils with neutral reaction of soil solution. Under vegetables of this group don’t introduce organic fertilizers. If use an irrigation, in 3 weeks waterings stop.
By researches it is proved that root crops with duration of the vegetative period of 120-130 days are better stored.
Before a bookmark on storage it is necessary to cool collected root crops, differently they povyanut.
The first clean carrots, at a pozhelteniye of the bottom leaves. A tops of vegetable at once cut off, since it evaporates a lot of moisture, and root crops quickly povyanut.
After cleaning root crops clear of the earth, but don’t wash, and attentively examine.
Store root crops in the different ways: an embankment, in stacks, containers, boxes, burtax and trenches. Root crops of the big and average sizes are better stored. Optimum temperature in storage for all root crops 0. +1oS, and humidity of air of 90-95 % (for a beet 85-90 % are possible). Even at temperature fluctuation in limits 0,5oS on root crops moisture is formed.
For storage a beet clean in dry weather and at once cut off leaves at fruit level. In constant storages bin a beet in width 2m and height 1,5m. A small amount can be stored in boxes, capacity of 25-30 kg or containers.
At storage in burtax root crops stack an embankment, in height to 1,3m. From above trenches cover a thin layer of the earth, and with approach of colds – straw and earth. To store it it is possible in one room with potatoes.
Carrots most often store, as well as the majority of root crops, pereslaivy sand with humidity of 50-65 %. On a bottom fill the 2-3rd sand, on it put root crops, then again the 2-3rd sand etc. Fruits stack not densely for good ventilation. On 1t carrots use 0,5m3 the cooled material.
However, if want to have "fresh", healthy carrots till spring and if it not so much, each root crop immerse in the clay talker.
Recently often use storage of root crops in polyethylene bags with thickness of a film 100-150mkm. Thus the height of bags shouldn’t exceed 50sm. In order to avoid a congestion of condensed moisture in the bottom of bags, in day do small openings.
The radish and garden radish have the best lezhkost at cultivation on fertile loamy and sandy soils. For winter storage a radish sow in June, and a garden radish – in the autumn. Best of all they are stored at a pereslaivaniye by sand. Thus sand periodically moisten. In the conditions of active aeration root crops become rough, fibrous. A garden radish without leaves store at temperature 0. +1oS and humidity of air of 98 % in open plastic bags on 10-15kg some months.
Storage of sharp onions and summer garlic
First of all it is necessary to pick up a grade correctly. Than it is more in onions of essential oils and solids, the dormant period, so – the best a lezhkost especially will be long. The greatest content of these substances characterizes grades of sharp onions. Concerning garlic, its summer form will be better to be stored. Winter garlic is better for landing to the soil in the autumn.
Lezhkaya production turns out on fertile soils of loamy or sandy granulometric structure with the reaction close to neutral. Organic chemistry introduction, and here excess of nitric fertilizers negatively is expedient affects a lezhkost. Onions and garlic very strongly react to a lack of oxygen of the soil therefore it is necessary to carry out surely soil loosening. Waterings stop in 3 weeks.
Onions and garlic start to clean, when at 65-75 % of plants leaves turned yellow and polegli. At rainy weather, in 3 weeks prior to planned cleaning cut roots on the 5-6th lower than a collum of a bulb and otgrebayut the soil from bulbs, trying not to damage them.
Before a bookmark on bulb storage well dry. It is dangerous to overdry bulbs.
As soon as bulbs will dry up, and leaves will turn yellow, them cut off, leaving a neck in length the 4-5th. After scraps onions again dry until the neck to the touch doesn’t become dry. Before a bookmark on bulb storage carefully sort.
It is best of all to store onions at temperature – 1o. +2oS or +18 … +22oS, but not above 25oS. Garlic is better stored at temperature +1 … +3oS. Humidity of air indoors where store onions and garlic, should make no more than 70 %.
The onions and garlic in large numbers are best of all for storing in cellars on regiments, an embankment in height no more 50sm. Boards of shelves should be made not of a continuous material that there was no condensate. However it is better to store bulbs in wooden boxes, capacity no more 25-30kg as the most optimum conditions there are created.
Features of storage of green vegetables
Almost all vegetables of this group store at temperature 0 … +2oS and relative humidity of air of 97-98 % for several hours, and frozen, connected in bunches on 5-8kg – 1-2 months.
Optimum modes of storage of some types of vegetable production
(On magazine materials Real owner)