Carrot harvesting: carrots should be harvested in time, and premature harvesting can not make the temperature of vegetable piles drop rapidly, because high soil temperature and air temperature are easy to promote germination and deterioration; If the harvest is too late, the growth period of the taproot will be too long, and it will be easy to chafe when stored, and it may also make the taproot freeze in the field, and the stored taproot will often rot a lot.
Carrot grading: carrots can be divided into three grades according to their length; According to the basic requirements such as freshness, clean fruit surface, no impurities, no pests and diseases, compactness, no lignification, no branches and lateral roots, no abnormal external moisture, no rot, no peculiar smell, neat top section and no cracked fruit, it can be divided into super grade, first grade and second grade.
Pre-cooling: the carrots should be pre-cooled before being put into the cold storage, and the pre-cooling should be carried out within 12h after the carrots are harvested;
Cleaning and disinfection of cold storage: the cold storage should be cleaned, disinfected and sterilized before storage;
Temperature and humidity management in cold storage: the suitable temperature for carrot storage is 0℃ ~ 65438 0℃, and the storage temperature should be stable during storage, with the fluctuation not exceeding 65438 0℃; Storage temperature higher than 2℃ is easy to germinate and lower than 0℃ is easy to freeze. After freezing, not only the quality decreases, but also it is easy to rot. The suitable relative humidity for carrot storage is: 90 ~ 95%;
Regular inspection: during storage, carrots should be sampled regularly to check whether there are diseases, chilling injury, discoloration, water loss, rot and other phenomena, and if there are any abnormalities, they should be removed in time.
References:
Introduction of carrot cold storage method, good quality after half a year! -Universal Refrigeration official website