1. Enclosure storage: enclose the enclosure with plastic film, with the bottom exceeding the enclosure edge. Spread 3-4 inches thick wheat husk or chaff on the film, put a layer of sweet potato, then spread a layer of chaff (wheat husk and chaff) until it is full, and finally insert a thermometer in it to check the heap temperature at any time. When the temperature of the reactor is higher than 17℃, open the cover for ventilation and cooling, and cover it when it is lower than 17℃. It should be noted that the periphery of the pile should be insulated with chaff and wheat husk. It can be piled indoors and outdoors. Pay attention to rain and low temperature outdoors, and pay attention to ventilation indoors. It's best to put it in the corner of the house, not against the wall, to avoid rats. The used chaff and wheat bran are best to be dry and fresh, and the used chaff must be turned over for disinfection to avoid infection with germs. Sweet potatoes with wounds are not hidden.

2, cellar storage: when the storage capacity is large, it is best to store it in the cellar and bury it with sand.

(1) Timely pit entry: after harvesting, dry in the sun for 2-3 days, dry the skin and peel off the soil. Remove broken, diseased, frozen, waterlogged, wormhole and severely damaged potato pieces. Soak 50% carbendazim gel suspension in 400 times solution 10 minute, dry and then enter the cellar. The stacking height should be 60 cm away from the ceiling to ensure that the oxygen in the cellar can maintain the normal physiological activities of potato chips.

(2) Pit storage standard: dehumidification and heat dissipation in the early stage of pit storage (from pit entry to heavy snow); Mid-term (heavy snow to beginning of spring) antifreeze, pay attention to air conditioning; In the later period (from beginning of spring to cellar entry), the temperature and humidity should be adjusted to prevent water loss, hollowness or mass germination. As long as these standards are met, house pits, cellars, rock pits and air-raid shelters can be used.

(3) Management in the cellar: the cellar temperature is controlled at 16- 18℃ for 2-3 days after entering the cellar, and it is gradually reduced to 12- 13℃ after keeping10-2 days. When the temperature in the pit is lower than 65438 00℃, cover the pit mouth on the basis of sealing; When the temperature in the cellar is higher than 15℃, it should be properly ventilated to cool down. The relative humidity in the cellar is kept at 80-90%. When the humidity is high in the initial stage of storage, open the pit mouth for ventilation, and spray clean water when the humidity is low in the later stage.

When the temperature of sweet potato after entering the cellar is lower than 9℃, try to keep warm with chaff, etc. , and higher than 17℃, open the cover to cool down. When the water content is too heavy, there are water drops hanging in the cellar, or wet surface has been seen, dry bran or hay should be used to absorb moisture, drain water and exhaust steam.

3. big house cellar storage: big house cellar is a new technology to preserve fresh potatoes. The occurrence and prevalence of black spot pathogen can be effectively inhibited by high temperature treatment of fresh potatoes immediately after they enter the cellar. Practice has proved that the potato stock at the foot of the big house is large and the effect is good. Slightly damaged potato pieces can heal quickly, and the rot rate is obviously reduced. After the potato is planted, it germinates quickly, emerges evenly and grows well. Therefore, the big house cellar is most suitable for storing fresh potatoes in large quantities.