In addition, in order to properly grow vegetables, they must also be able to properly preserve during the off-season period, when the last crop has already been harvested, and before the new one for a very long time. In fact, fresh vegetables are the same living plants that release moisture and carbon dioxide, and also, in the literal sense of the word, breathe.
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Basic rules for storing fresh vegetables
Best of all, it is possible to preserve the harvested crop constant attention to it. So, at least several times a month, the products stored for storage must be sorted and removed from the total mass even slightly spoiled or rotten vegetables, which can subsequently transfer their ailments to “neighbors”. It is also recommended to move vegetables from place to place inside the cellar, but again, you need to know the measure in everything, since it is not recommended that a very frequent sorting of products. In the event that you find not just one vegetable affected, but a literally infected place, you must do the following: carefully remove the damaged fruits, and sprinkle the place on which they lay on the sand.
You also need to think carefully about the ventilation system of the cellar or other room where vegetables are stored, otherwise harmful condensation will form on its walls, causing active moldiness in the mass of stored vegetables. Layers of straw or hay, which must be placed under and above the products, will also help to prevent excess moisture. Experienced vegetable growers are also advised to resort to the following trick: in the cellar you can put a box full of coal, quicklime or salt, which will collect excess moisture.