6 Review (s)

  1. Elena GORODISHENINA, art. Platmirevye, Krasnodar region

    Storage of carrots in clay "fur coat" was used by our ancestors. Clay has antiseptic properties and retains moisture in root crops.
    Before storing carrots, it is necessary to dry thoroughly for about W days and cut off the tops. Clay for "fur coat" is prepared as follows. Half a bucket of dry clay should be poured with water, mix thoroughly and leave for a day. Then add a bucket of water and sustain another 3-5 days.
    After this, mix well until a homogeneous mass is obtained - the consistency of thick sour cream.
    You can dress carrots in a "fur coat" in two ways.

    Option 1. Cardboard boxes or boxes to stretch a stretch-film. At the bottom pour a thin layer of clay. When it is a little dry, lay on it root crops, so that they do not touch each other. Top again with a layer of clay and leave to dry. Repeat the procedure until the container is completely filled.

    Option 2. Roast the root vegetables in the prepared clay solution and leave to dry. Dried carrots in a "coat" are placed in boxes or boxes.
    This method has been tested for centuries and allows you to keep carrots fresh until you get a new crop.
    Maria SERGEYEVA, city of Kaluga

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  2. Elena GORODISHENINA, art. Platmirevye, Krasnodar region

    To save the harvest in the best possible way for as long as possible, I store different vegetables in different ways.
    • I pour potatoes and beets in the basement together - the beets will take away excess moisture from the tubers and will not dry out.
    In the cellar, I lay out bunches of mountain ash on top of the vegetables - this will prevent the development of rot.
    Garlic after drying properly dry, roots on the heads (donets) carefully burned over a gas ring and put in storage in the old kapron tights. I hang them in a cool place.
    When cutting cabbage, I leave 3-4 cm stalks when cutting. I don’t tear off the upper green leaves - they will protect the heads from drying out. I store cabbage in a cool place, wrapped in paper.

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  3. Victoria Skorikova, Veliky Novgorod

    Why does carrots start to be bitter during storage?

    Reply
    • Victoria

      Because of illness. During storage, especially in a room with high humidity, carrots are often affected by white, black, gray, and also dry (fomoz) rot. The bitter taste also appears if, during growth, the tops of the root crops have become bare and become green in the light - they have formed solanine, which, when stored, penetrates deeper. There are no such copies. Control measures
      ■ Breed the bare root crops.
      ■ Remove carrots in dry weather, shortly cut the tops, without damaging the heads.
      ■ Remove diseased, damaged or green root crops.
      ■ Treat the onion husks (100 g on 5 l warm boiled water, persist for 24 hours) or store them with chalk (150-200 g for 10 kg carrots) before storing for storage.
      ■ Store vegetables in containers with dry river sand at 0 ... + 2 deg.
      ■ Grow carrots resistant to disease varieties {Vitamin 6, Losinoostrovskaya 13, Carlene. Moscow late. Queen of the Autumn World.).

      Reply
  4. Stanislav Melekh

    What happened to the cabbage: the heads in the cellar are covered with fluffy mold and rot?

    Reply
    • Stanislas

      Apparently, the cabbage was struck by gray rot. In the vault, the infection is entered with plant remains, affected by heads, soil, and already there it is carried through the air. Also, the high humidity and high temperature of the air in the storehouse, especially the formation of condensate on the heads, with temperature drops, are also affecting. Stronger sick heads of non-diligent varieties (winter sick less), frozen in the autumn, damaged and those who have removed many coverslips. What to do?
      Strip the heads by removing the affected leaves with petioles.
      To prevent the development of gray rot, cabbage can be powdered with chalk or wrapped in a newspaper.
      Avoid repeated taps and sweeps during storage. In addition to gray rot, cabbage can also affect other diseases. For example, the first signs of point necrosis are gray-black dots on the outer and inner leaves, which are visible even during harvesting. When stored, the development of the disease increases. And although it is physiological, and not parasitic, such heads are more likely to get sick with gray rot and mucous bacteriosis. The main causes of point necrosis are long-term storage at a temperature below -1 degree, and overfeeding when grown with nitrogen fertilizers. White rot affects cabbage both in beds and during storage. It often happens in rainy and wet years. Rottenness of the root neck and lower leaves extends to the head, which is covered with a white cotton-like mycelium of the fungus. In the vault, these heads quickly decay and infect neighboring ones. In all growth phases and during storage, cabbage can overtake mucous bacteriosis. Osliz-nenie (decay) begins with the upper covering leaves, then rot affects the whole head and passes into the inner parts of the stump, forming mucus with an unpleasant odor. And sometimes the head is interlaced with healthy and diseased leaves, although apparently it seems quite normal. The development of mucous bacteriosis is promoted by an elevated temperature during storage - it should not be higher than + 4 degree.

      Reply

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