2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
In the fall, a good owner takes care of the timely harvesting of the crop from the site, laying it for winter storage. For a successful end result, a certain technology must be followed. Let's take a closer look at all the original components
Harvest
How vegetables and fruits will be stored depends largely on a number of conditions during harvesting. Dry weather during this period contributes to obtaining a quality product. There is no need for additional drying. Reduced humidity reduces the risk of developing pathogens during the winter.
There are different requirements for harvesting and storing fruits and vegetables.
Collection and packaging of fruits
Manual labor increases the harvesting time, but significantly reduces mechanical damage to the fruit. The use of special devices, folding ladders helps to get fruits from the top of the tree.
The collection is carried out in the phase of technical ripeness. Signs are: good separation from branches, brown seeds inside the fruit. By the time they are eaten, they fully mature in storage.
Products without visible injuries (cuts, dents), signs of diseases have good keeping quality. Winter varieties retain a waxy bloom that protects apples and pears from excess moisture evaporation and infection.
As a container, wooden boxes with gaps between the slats are used for better ventilation. Layer-by-layer separation with dried sawdust or hardwood shavings creates an insulating cushion in case of damage to individual specimens, delays the spread of infection. With a small volume, each fruit is wrapped in paper.
Collection and packaging of vegetables
The dug vegetables are laid out on a film or dry ground for preliminary drying for several hours. Sorted by size, removing damaged roots with cracks, cuts, visible signs of disease. Even one potato infected with late blight can destroy a significant part of the crop in winter.
Shake off the ground, which is a carrier of pests, diseases, as much as possible. In all specimens, except for potatoes, the tops are cut off, trying not to touch the root part.
Vegetables are packed in polyethylene fabric bags. Carrots, beets can be stored in boxes, sprinkling each layer with calcined river sand.
Substandard (injured vegetables) are stored separately from quality products. This material is primarily used for food. Long-term storage leads to damage to various diseases that easily penetrate through the slices.
Storage mode
For the successful preservation of the crop, certain conditions are met:
1. Maintain the optimum temperature for fruits in the range from +2 to +4 degrees (depending on the variety), vegetables - 0- + 3 (potatoes - + 4- + 10).
2. Mandatory presence of a ventilation system.
3. Air humidity at the level of 90-95%.
4. Separate storage of fruits from vegetables.
5. Dark mode. Most vegetables, when exposed to light, accumulate solanine, which imparts bitterness to the food.
Separate repositories
Many inexperienced gardeners ask themselves the question: “Why store vegetables and fruits separately? What will happen if you put the harvested crop in one room?"
There are several reasons for separate storage:
• All products are divided into two types: emitting ethylene and sensitive to it. Excessive accumulation of this element in the storage accelerates the maturation process, softens tissues, and gives a bitter taste. Fruits are able to release ethylene in large quantities, vegetables absorb it, having increased sensitivity.
• The thin skin of the fruit is able to quickly pick up the surrounding odors (mold, dampness, earth) from vegetables. At the same time, its taste deteriorates.
In winter, the condition of the folded crop is regularly checked. Products with primary signs of disease and rot are promptly removed in order to prevent the massive spread of infection.
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