Onion is an indispensable seasoning for people all year round. Common storage methods include cellaring, guttering, racking, and refrigeration. Gully: The scallions will be harvested and spread out in the soil ditch. After the sun is blown by the wind, the clay adhered to the surface will fall off and the surface of the scallion will be semi-dry. Then the scallops will be weighed 5 to 10 Kilograms of onion bales are piled in a ventilated place for 5 to 7 days so that the skin of the onion 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 cold begins, cover it with straw or corn stover. Cellaring: When winter temperatures drop to 0°C, the scallions in the trenches can also be moved into the cellar for storage. 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. Shelf: In order to ensure the quality of welsh onions, a large bunch of shallots shall be opened before storage, and the wounded, diseased and damp stems shall be removed and bundled into small bundles weighing approximately 7 to 10 kilograms. On the rack, horizontally or vertically, it is possible to leave a bundle of onions in the middle as a ventilation gap. If it is stored in the open air, the necessary coverings should be prepared. Attention should be paid to climate change during storage, and timely protection against rain and heat should be provided. Wait for work. Refrigeration: The selected green onions are bundled into small bundles, stacked into baskets in order, and then placed 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: Pre-storage: After the scallion is harvested, dry it in the field or in a cool and ventilated place. When the surface of the onion stem is dry, go into 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-cooling: Pick out the green onions without mechanical injury and put them on the shelf of the cold storage. Spread the pre-cooling and the thickness should 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 0.03 mm PVC (8 holes, 1 cm in diameter) anti-condensation cling wrap, so that the roots and leaves exposed, the temperature is controlled at -1 °C ~ 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.
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