First, the burial method. Dig a ditch with a width of 1 m and a depth of 0.6 ~ 1.5 m (the depth of the ditch varies with the temperature, and is generally slightly lower than that of frozen soil), and the bottom of the ditch is covered with radish. When stacked, the roots of radishes are facing up and arranged next to each other. After laying a layer, cover a thin layer with clean and moist trench soil, then lay a layer of radish, then lay a layer of fine soil, and finally lay fine soil, leveling and compacting. After 1 week, pour 1 time with clear water, and the amount of water can be determined according to soil properties, temperature and storage varieties. If the groundwater level is high, drainage can be changed without watering. In order to prevent heat damage or freezing damage, the covering layer should be thin at the initial stage of burying, which is convenient for the radish heat to be discharged in the ditch. Later, due to the temperature drop outside, some soil or straw bags should be properly covered. The temperature in the ditch is kept at 65438 0 ~ 3℃.

Second, the cellar method. Radish should be pre-stored before storage in the cellar, and then put into the cellar when the outside temperature drops to 65438 0 ~ 2℃. There are two storage methods in the cellar: palletizing and bulk storage. The pile height is1~1.5m. Every 1m, ventilation pipes of about 10cm can be set in or between piles, and gaps should be left between piles to facilitate heat dissipation and ventilation. In order to prevent radish and chaff core, the cellar bottom should be paved with 8 ~ 10 cm of wet fine sand, and then one layer of radish and one layer of fine sand alternately. After about 1 month, you can turn the radish 1 time and replace it up and down, so you can pick out the diseased radish. According to the actual situation, there is no need to overturn it. During storage, the temperature in the cellar was controlled at 65438 0 ~ 2℃ and the relative humidity was 90% ~ 95%.

Third, the modified atmosphere preservation method. Modified atmosphere fresh-keeping radish can be stored until May of the following year, and it can also keep radish fresh and tender. First, the radishes were dried in the sun 1 day, then put into baskets, packed into square stacks in the storage room, each stack was 48 baskets, and the baskets were sealed with polyethylene plastic curtains and stored by natural oxygen reduction method. The oxygen in the account is controlled at 2% ~ 5%, and the carbon dioxide is below 5%. The temperature in the warehouse is1℃ 0.5℃, and the temperature in the warehouse should not fluctuate too much to prevent the generation of condensed water and cause decay.