Frozen

In the northeastern China, trenches are often used for freezing, and trenches are divided into active trenches and dead trenches. In general, wind tunnels, greenhouses, or sunshades on the north side of Tatetsu are to be dug a trench that is 30 cm wide, 30 cm deep, 70-100 cm wide, and 30-70 cm deep. At the bottom of the ditch, dig 1-3 lengths of 20-25 cm in width and depth. Ventilation canal sides can pass through the ends of the pit to the ground. Ventilation cans can be placed horizontally over the single layer. Straw stalks and store the parsley on top. For winter parsley, the sowing date should be compared with the method of using the loose-leaf bag mouth. When tying the bag, insert a 2 cm thick wooden stick into the bag mouth, tie it tightly, and then pull out the wooden stick and roll up the mouth. Storage

During the period of possession, there is no need to open the bag to release the air. In the late days, the harvest period should also be later. Generally, it is frozen on the ground in the morning and evening, and it is appropriate to harvest it when it is frozen at noon. The parsley was harvested and the yellow leaves were removed. The 1-1.5 kilograms were bundled or sprinkled in the ditch. Inside the root body, the leaves were covered with a layer of sand or a layer of straw on the surface of the ditch. Afterwards, the temperature dropped with the temperature. 2-3 times to cover, covering the total thickness of 20-25 cm. The cold season can be covered with grasshoppers, and the temperature in the ditch can be maintained at -5 to 4°C, so that the parsley leaves can be frozen and the roots can be frozen. This method can be stored until the end of February of the following year. After the parsley came out of the cellar, it should be thawed slowly and it should not be irritated.

Atmosphere cold storage

The stored parsley should be planted with trees, strong plants, bright green colors, and no pests. Harvest root 1.5-2 cm long, do not heat after harvest, timely processing, remove disease, injury and other yellow leaves, bundled into small packages of about 0.5 kg, pre-cooling on the shelf, pre-cooling at a temperature of 0 °C - 24 hours, when the coriander body temperature reaches 0 °C bagging and refrigerating, the bag is made of polyethylene film, bag length 1 meter, width 0.85 meters, thickness 0.08 mm, each bag can hold 8 kilograms of parsley. This makes it easy to adjust the gas composition in the bag. The average value of the carbon dioxide in the bag is about 7.8, and the oxygen is about 10.3%. The commodity rate and the freshness index both reach more than 90%, and the loss is 7%-8%. The storage temperature of the coriander in the pocket of the loose garnet is preferably kept constant at -1.5 to 1°C. It should not be too low. This kind of modified atmosphere refrigeration can be stored until May of the following year.

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