What to do if the harvest of potatoes and other vegetables spoils?
Experts sin on storage, and we offer a solution
Potatoes fall in price, and along with the price, their shelf life falls. And for such cases, BashIncom already has a solution ready.
This year a rich potato harvest will be harvested, according to experts from the Ministry of Agriculture and Rosstat - so rich that there will most likely not be enough storage facilities to store it. Therefore, an excess supply of potatoes is expected, but its quality may be at risk. There are several reasons for this: the use of low-quality planting material, the widespread spread of various diseases, and bad weather during harvesting in certain areas. According to experts, the “mass potatoes” that will be sold first will cost less, but will be stored worse.
There is a solution! As Baron Munchausen said, there are no hopeless situations, so you shouldn’t hang your nose and look around. At the same time, attentive people should certainly pay attention to the latest innovative biological products produced by our domestic enterprise NVP BashInkom. These drugs are based on billions of beneficial bacteria, Bacillus subtilis, which actively fight putrefactive bacteria and fungi. These bacteria are absolutely safe for plants, animals and humans - and this is another undeniable advantage of biological products.
Both for private owners and large farms. The name AntiRot speaks for itself - this biological product for small volumes, from refrigerators to cellars, will help everyone who harvests crops for future use. Anti-Rot is available in powder and liquid form, and the bottle is equipped with a convenient spray. One bottle is enough to process up to 400 kg of vegetables and fruits, while the shelf life is extended by 1.5-2 times! For large farms, an excellent solution would be to use the biological product Fitosporin-P Storage, and there is already impressive experience in this. Therefore, do not be discouraged, the time has come for biotechnology and reasonable progress.
Vegetables and fruits, without any processing, are well preserved at low temperatures and good ventilation in the cellar. True, the temperature must be positive, otherwise the vegetables will freeze.
Perhaps the mole eats, this happens to me too, but I ordered this thing for myself -
helps a lot
I store it in the basement, the main thing is that it is not humid
My parents store potatoes and vegetables in the cellar at the dacha, it is well ventilated, not damp, and quite cool. And they usually sprinkle potatoes for storage with ash, so it doesn’t get damp, doesn’t sprout, and doesn’t spoil longer!
We wash potatoes and all root vegetables - beets, carrots and dry them well, then store them in the cellar; temperature and humidity in the storage area are of great importance for the safety of the crop.
That's right. It is thorough drying that guarantees good storage of the crop. And no chemicals are needed.We have a huge vegetable garden, a considerable harvest every year, and there is no rot during storage.
I don’t know, is there any point in washing? It’s just that if you don’t notice later and don’t dry it a little, then you can lose the entire harvest very quickly. I never wash it. I just dry it if there is moisture and that’s it.
Of course, you don’t need to wash them, just sort and dry the potatoes and store them in plastic boxes with many holes so that the potatoes are well ventilated. In addition, the basement should have a low positive temperature and normal supply and exhaust ventilation.
It is important to properly collect potatoes and prepare them for storage. I dig it up when the tops are completely dry and the weather should be dry. Potatoes also need to be well dried before being placed in the cellar. It is important!
In the village, potatoes that were to be planted next year were stored in specially dug holes. And the one that was intended for the winter in the cellars. Everything was perfectly preserved without any biological preparations.
This is how potatoes were and are stored everywhere, but the losses of vegetables can be significant. There is a method of storage in a protective gas environment, and all vegetables are preserved very well. True, for an individual cellar, this method is difficult to implement.