The main production season of Dutch beans is winter and spring. The peak season for listing in the year is from April to June and November to December, and the off season takes a long time. If it is to be supplied throughout the year, it needs to be stored in a cold store at a low temperature. In the cold storage, the Dutch beans can generally be stored for 1-2 months. Storage techniques are as follows: 1. Preparation before storage: 1. Harvesting: Harvesting should take 1-2 days in advance. Seedlings with pods can be seen but not bulging and flattened. Pick out the bean pods with broken worms and breaks, pick them up and put them in baskets. 2. Preservative treatment: Soybean meal sprayed with 20 mg/kg BA solution can inhibit chlorophyll degradation and delay aging. 3. Packaging: After spraying, use bamboo baskets for storage. Bamboo baskets should be disinfected with bleach solution before use. 4. Precooling: The packed Dutch beans are placed in a pre-storage room and the temperature is reduced to zero for precooling. Second, during storage management: Dutch beans after pre-cooling into the cold storage, and then covered with plastic film. The temperature during storage is kept at 0°C and the humidity is 85-90%. Check the temperature, humidity and gas composition every 2 days when entering the warehouse, make the gas content, oxygen 5-10%, carbon dioxide 5%, and shake the plastic film in time to ventilate. Check it out every 5 days and sell it before the bean begins to turn yellow.
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