Simple storage generally has two ways: one is without ventilation, and the other is with ventilation. (1) Free-spirited spinach frozen storage method: In the shade of the house or shade north of the shelter, dig several grooves in parallel with the shade, the width of the groove is 25-30 cm, and the depth is the same as or shallower than the height of spinach. The distance between the ditch and the ditch is about 20 cm. The pre-stored spinach is bundled, and the roots are placed upright in the ditch, and the dry soil is sprinkled on the vegetable bundle. The thickness of the soil is preferably covered with fresh spinach. Afterwards, with the drop of temperature, the soil is divided and graded, and the covering soil must be made to be flat and seamless, and play a role in preventing wind and moisture. The principle is that the temperature in the vegetable bales should be kept as low as -4 to -6°C to make the spinach slightly frozen. (2) The method of frozen spinach with air passages: In the shade of the north of the house or shade, parallel to the shade, dig a 1-2 meter deep frozen ditch, the depth of the frozen ditch and the height of the spinach Same or slightly lower. In the direction of the bottom of the ditch and the ditch, parallel to the ditch, a number of air ducts 25 cm wide and 30 cm deep shall be dug. The distance between the air ducts shall be approximately 25 cm. Both ends of the air duct shall be exposed to the ground. Place straw or stalks on the ventilation channel. The pre-chilled spinach will be bundled and the roots will stand upright on the yam or stalks. There should be proper gaps between the vegetable bales to facilitate air circulation and prevent the yellow leaves from rotting. After the entire frozen ditch is filled, cover it with a thin layer of soil to keep the wind moist. The requirements and methods for the subsequent earth covering are the same as those for the above-mentioned freezing method without ventilation. After freezing the spinach. Must be thawed before going on the market to restore it to a fresh state. The method of thawing is to excavate the cover soil, carefully remove the spinach from the base of the bundle, and thaw slowly in an environment with a temperature of 0-1°C. In the process of thawing, the ice crystals in the interstitial cells of the spinach plants gradually melt and are absorbed by the cells, restoring the cells to their original state, so that the plants can maintain their original fresh state. After about 3-4 days, after the spinach is completely thawed, yellow leaves and rotten leaves are removed and rinsed with cold water and put on the market in time. The method of storage in the cold room is to pick and revamp the harvested spinach and weigh it into small bundles of about 0.5 kg in weight, and after it is precooled in a cold room, it is put into a polyethylene plastic bag. Each bag contains about 20 bundles of vegetables. Sonza bag mouth. Put it on the vegetable rack in the cold storage, you can also put plastic books on the dish rack. In addition to maintaining the temperature within 0-1 °C, the relative humidity of air is above 95%. The effect of storing in a plastic book is better. After storage for 90 days, the color, shape, fragrance and taste are basically changed. The product rate is over 99%.
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