1. The storage and preservation of green peppers should be done in medium- and late-maturing varieties. Before storage, the picked green peppers should be placed in a dry house for 2-4 days. Repeatedly placing a total of 4-5 layers, the top cover 13 cm thick sand, as the temperature dropped, gradually covered with grasshoppers. It can also be buried indoors with boxes or baskets, and a layer of sand and green peppers can be placed on the floor until it is 5-6 cm away from the upper mouth, and a layer of sandy soil is sealed. 2, ash buried. Place 7 cm thick ash on the bottom of the box or basket, and then lay a layer of gray peppers one by one. There should be gaps in the green peppers, separated by ash. The uppermost layer should be sealed with 7 cm thick ash, and the room should be filled with green peppers. Into the squatter pit, 垛 3-4 floors, adjust the pit temperature with vents, maintain the temperature of 7-10 °C, relative humidity of about 90%, and check the radon promptly. It can also be stored in the pit: stack a layer of wheat straw or straw about 10 cm thick on the ground, put a green pepper about 35 centimeters thick, stack a long strip, and then cover wheat straw or straw according to the cellar temperature. Pay attention to ventilation and control the temperature in the pit. The inspection began once every 7-10 days and once in the latter half of the month. 3. The trench method digs width of 0.7-1m and depth of 1-1.3m in the shade at the shade, fills 4cm thick fine sand at the bottom of the trench, a layer of green pepper has a layer of sand, and the layer is 4-5 layers. The uppermost layer About 35 centimeters from the ground. After harvesting, the green peppers are spread in a dry room. After 3-4 days, they are covered with a film of moisturizing. After the snow is selected, peppers are added into the ditch. The early days of warmth can be slightly covered, and the late days of cold should be covered with straw, keep the temperature at 7-10 °C, rain and snow cover film, about half a month reverse inspection, generally can be stored before and after the Spring Festival. 4. The tank method is good for small and medium-sized cylinders. Wash the cylinders before storage and dry them with 1% bleach. Put the green pepper handle upwards in the cylinder, fill it with a plastic film and tightly seal the cylinder mouth. For moderate ventilation, four peanut-sized holes can be punched in the film. If not, the film is opened every 5-8 days for 15 minutes. The cylinder is placed in an 8-10°C room and covered with grasshoppers to prevent freezing when the weather is cold. 5, bag method with a width of 25-30 cm, 40-50 cm long plastic bags, in the bag, the middle and lower books pinned breathable holes, into the green pepper, tie the bag mouth, on 8-10 °C in the empty house, can be stored for 1-2 months. If there is too much water in the bag, it can be opened and ventilated once a day or so, and pick up the bad pepper.
