1. Bag Storage: Use a plastic bag 25-30 cm wide and 40-50 cm long. Put a small hole in the upper and lower parts of the bag. Fill in green peppers, tie the bag, and put it in an empty house of 8 to 10°C. , can be stored for 1 to 2 months. If there are too many drops of water in the bag, open the bag once a day or so to ventilate it, and pick up the bad pepper. 2, grass storage: In about 10 cm of straw on the green pepper placed about 33 cm, stacked into a rectangle, top and four weeks covered with straw, thickness of about 13 cm. Turn over every 10 days for inspection. The green peppers that should not be stored should be removed in time. 3. Shelf: The bamboo board is divided into 10 layers of 2.5 meters long, 1 meter wide and 1.5 meters high. Each plate can stack 15 kilograms of green peppers, each for a total of about 450 kilograms. Cover around the shelves with a damp cloth that has been sterilized 300 times daily. 4, gray possession: choose no insects, no fresh rotting green pepper in the corner of the room at the corner of the wall with a brick brick, put a layer of cinder ash or plant ash, put a layer of green peppers. The top layer of ash is thicker. During storage, fresh water can be sprayed occasionally so that the ash is often wet. 5, refrigerated: First green pepper into a plastic bag (each bag 1 to 2 kg), and then into the basket or box, into the cold storage. The temperature of the library should be controlled at 5 to 8°C and the relative humidity should be maintained at 85% to 95%. 6. Cellar: The pepper basket is sterilized with 0.5% bleach, and after drying, it is filled with green peppers and smashed into the cellar. A total of 3 to 4 floors. Ventilation is used to adjust the cellar temperature, keep the temperature at 7 ~ 10 °C, relative humidity 90%, remove the bad pepper in time. 7. Cylinder (altar) Hidden: The bottom of the crock is covered with 10 cm thick ash. Place a straw curtain at 6 cm from the ash. Place the green pepper handle down and put it on the curtain layer by layer. 5 to 7 cm, the cylinder mouth with a strong paper paste. The cylinder is inverted once a week or half a month. The altar is similar to the terrarium. A wine can be used instead of ash in the bottom of the altar. The curtain is placed on top of the vine and the green pepper is placed on the curtain. 8. Buried: When burying, first spread about 3 cm thick sand at the bottom of the box or basket, then disinfect the selected green peppers, dry them, and put them into the wooden box (basket). A layer of green pepper is layered with sand. To the box (basket) mouth 5 to 7 cm, and then cover the sand seal. Wooden boxes are generally about 10 kilograms. The "horse-riding" stack is used, and the height is generally 4 to 5 layers. When burying, it is also possible to use a hollow brick or wooden box to grow 2 to 3 meters, a width of 1 meter and a height of 0.6 to 0.9 meters on the indoor floor. . Each pile capacity 250 kilograms. Set up a number of air cylinders in the pile for ventilation. 9. Gully: dig 0.7-1 m wide at the shade, 1 to 1.3 m deep, fill 4 cm thick sand at the bottom of the ditch, layer 1 layer of green pepper, row 4 to 5 layers, top layer About 35 centimeters from the ground. After harvesting, the green peppers are stacked in a dry room, and after 3 to 4 days, they are covered with a layer of film to moisturize. After the “small snowâ€, the peppers are selected into the ditch. Warm days can be covered slightly in the early days, and straw should be covered in the late days of cold weather to keep the temperature at 7 to 10°C. Rain and snow will cover the film, and it will be turned around once a month or so. Generally, it can be stored before and after the Spring Festival. 10. Atmosphere storage: At present, more commonly used 0.06 mm thick polyethylene small packages and 0.1-0.2 mm thick large accounts are two kinds of simple modified atmosphere storage methods. Before the storage, the disease-free and non-injurious fruits are strictly selected because the fruit is easily rotted in the air-tight, closed and high-humidity environment. At the same time, it is necessary to combine the use of anti-corrosion drugs, and 0.05 to 0.1 ml/l of sec-butylamine fumigant can be used. The modified atmosphere should be carried out within the temperature range of 9 to 11°C. Since green peppers are more sensitive to carbon dioxide, when the carbon dioxide is too high, the disease resistance of the fruits will be reduced. In the plastic account, slaked lime may be added to absorb excessive carbon dioxide.
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