For storage of onions to choose yellow, flat round, low moisture content, spicy taste, fine bulb neck is appropriate. The storage of onions is best when the lowest 1-2 leaves are dry and the ground begins to fall. After the harvest, dry it and arrange the onions diagonally so that each row of stems and leaves is just covered with the onion on the front row to prevent the onions from being directly exposed to sunlight. Turn over 1 time in 2-3 days until the leaves turn yellow. 4-6 days. The onion leaves were then braided to a length of about 1 meter, and the two “dumplings†were tied together, each of which was about 60 onions. Well-cooked onions still need to be air-dried for 5-6 days, dried until the onion is fully dried, and it is advisable to completely turn the neck into a cortex. During onion drying, it is difficult for the onions to dry, and it is easy to rot. Therefore, care should be taken to avoid rain during drying. The treated onion should be stored immediately, usually hanging under the eaves or indoors. Hanging rooms require good ventilation and are kept dry. Stacking method can also be used, that is, in high-lying, well-drained areas, with straw or wheat straw mats, and then two layers of mats, and then hanging onions and hung up to 1.50 meters, the top cover 3-4 layers. The seats are surrounded by feasts; they are then tightly bound with ropes to prevent direct sunlight or rain from seeping through. Onion leaves can also be removed and stored on the shelf. Note that the onions are perishable during the early storage, so they should be kept dry in the early stage; the onions are easy to shoot after the storage, and the onion can be sprayed with 0.25% fresh solution 2-3 weeks before the harvest, which can inhibit the sprouting and can be used after the onion is harvested. 0.25% of the fresh root was stained. China Agricultural Network Editor
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