In the publication recommendations about storage preparation for storage of vegetables and fruit for winter consumption, in particular, about ventilation, disinfection, decontamination are made.
(From the book A kitchen garden all the year round)
There passed a half of summer. In kitchen gardens the crop, including the main which will be put on hraneyony for winter consumption intensively accrues. That products didn’t spoil, it is necessary to prepare storage well. The best time for this purpose – July: all old stocks are already used, weather at this time sayomy hot and dry, and it is possible to dry all well.
As well as than to process a cellar for storage of a crop of potatoes and other vegetables?
Ventilation. All your works on a vyrayoshchivaniye of a crop will ruin, if urozhaj to put on storage in a cellar with ployokhy ventilation. That air and water vapor here weren’t late and production was stored well, the cellar is necessary for airing reyogulyarno through an exhaust opening. The size of this opening should be not less than 20×20 see. An extract usually provide at construction a pereyokrytiya. But, at the worst, to punch otyoversty it is possible and after.
Besides, it is necessary to provide one more opening for supply of fresh air. It arrange in one of cellar walls at the floor, and it is called as stitched.
Into an opening insert a pipe of sootvetstvuyoyushchy diameter or wooden a box. Pipes are better for taking asbotsementny as they are quite strong, koryoroziya don’t give in, it is not necessary to paint them. On both pipes there should be latches-shibery for adjustment of supply of air and full a pipe pereyokrytiya, say, in the most severe frosts or rainy days.
Latches establish from the interior of a cellar. For decrease kondensata and draft improvements the vent pipe is better for warming. This pipe should be higher than a roof not less than on meter, and the priyotochny pipe should rise over overlapping level at least on half-meter.
Disinfection. This term as izyovestno, designate disinfecting, that is destruction of pathogenic mikroyoorganizm or transmitters of infections by means of special means (antiseptikov). And in a cellar, as a rule, this infection accumulates enough from xranivshixsya in previous years of potatoes and vegetables.
That not portilis, a cellar it is necessary to wash, air and disinfect vegetables and potatoes every year. The most available way of a dezinfekyotsiya is whitewashing by a lime (1 bucket of limy dough for 5-6 buckets of water) with addition in solution of a copper or zheyolezny vitriol (1 kg previously the dissolved preparations on a bucket of pobelochny structure). Hard-to-reach spots spray from a garden sprayer or a rubber pear.
As a disinfectant it is possible to apply strong solution of maryogantsovokisly potassium (potassium permanganate) or, tobacco broth (50 g of dry makhorka or a tobacco dust on 1 l of water).
Besides, for disinfection it is possible to fumigate a cellar with sulfur. On a frying pan or an iron leaf with heated wood the ugyoly fill sulfur (30-60 g on 1 CBM obema rooms), doors densely close, cover cracks with clay; for a germetizayotsiya of the hatch it is possible to use a wadded mattress or an old blanket. In 1-2 days a cellar air.
For destruction of harmful insects which are brought in a cellar with vegetables, and also for fight against a mold and gnilostyony mushrooms pairs which are forming at clearing izvesti can be used. On each 10 CBM of volume of a cellar take 2-3 kg of not slaked komovy lime, fill up it in a tank or other capacity, fill in with water and quickly leave from pogreba. The hatch or a door thus carefully close. The pairs which were formed at clearing of lime perniciously act on insects and suppress a zhiznedeyatelyyonost of putrefactive mushrooms. A cellar ostavlyayut closed for 1-2 days then it carefully air. 2-3 times in a week are desirable to carry out such obyorabotka not to give to mushrooms and insects to restore a zhiznesposobyonost.
Pairs of lime are very harmful for zdorovya therefore it is necessary to observe predoyostorozhnost measures, it is better to work together.
If designs are strongly struck with a mushroom, such places burn out a blowtorch or a gas torch. Wooden regiments, racks and granaries if they can be disassembled, wash with hot water with soap and soda and carefully dry.
Walls of a cellar are useful for washing out solution of a copper or iron vitriol’ (1 kg of a preparation on 10 l of water) or alyumokaliyevy alum (300-500 g of hectare of 10 l of water). An earth floor strew with a thin layer (1 cm) exhaust pushonka. All works sleduet to finish a month before a bookmark produktov on storage.
To use for disinfection solution of a chloric lime it is not recommended, as products gain specific smack.
Decontamination. It is process of removal of a cellar of harmful gases. If in a cellar the match doesn’t light up or the candle dies away, it indicates its gas contamination, mainly by carbon dioxide – CO2 which possesses toxic properties. Kontsenyotratsiya of carbon dioxide in air more than 10 percent is dangerous to the person. At an obnaruyozheniye of harmful gases the cellar is necessary for airing carefully. If there is no air tsirkulyayotsiya, it is possible to bring in a cellar vedro with burning coals or to create an air current, quickly lowering and lifting cherez the hatch on a rope an old blanket or a straw sheaf.
(On Hozyain newspaper materials).