Ginger is warm and moist. Appropriate storage temperature is 15 degrees Celsius, below 10 degrees Celsius will be cold damage, easy to decay after warming. If the temperature is too high, diseases such as ginger rot will spread and the rot will be severe. The suitable humidity for storing ginger is relatively high, ranging from 90% to 95%. If the humidity is too low, the ginger will lose water and wilt, which will reduce the quality of food. The method of keeping ginger fresh is as follows. (1) Heaping method. It is a simple bulk storage method. Choose a silo, size is appropriate to bulk 2 tons of ginger. In early November (before the beginning of winter), the diseased, injured, and rained ginger blocks were removed, leaving good quality scattered in silos. Do not leave any gaps in the corners of the wall, and you may loosen it slightly in the middle. The ginger pile is 2 meters high. In the pile, a number of ventilated cylinders made of reed wood were uniformly placed to facilitate ventilation. Store temperature is controlled at 18-20 degrees Celsius. When the temperature drops, the insulation of the cover can be increased; if the temperature is too high, the cover can be reduced to reduce the heat. (2) Water storage method. After harvesting ginger, choose a well-watered, slightly sunny house or a temporary shade shelter, pave the wood on the indoor floor, order the carefully selected ginger pieces neatly in the porous basket, and stack the baskets on the wood. On the stack of baskets 2--3. Depending on the temperature, pouring cold water into the ginger basket 1 - 3 times a day, it is best to use groundwater, the temperature is low. The purpose of watering is to maintain proper low temperature and high humidity. During the watering period, the ginger block will germinate, grow the stems and leaves, and sometimes it will even appear as a stalk, with stems and leaves up to 50 cm. This is normal. However, if it is found that the leaves yellow, wilt red ginger, which is a sign of ginger rot, should be promptly processed. At the time of winter, Jiangyan naturally withered, and she should transfer the baskets to the storage, heat preservation and antifreeze, and can be stored and supplied again after the Spring Festival. This storage method can make full ginger block, high integrity, but the ginger will germinate, aroma and spicy taste will be reduced, can only be used as a condiment, not as a raw material for drugs. (3) pit buried storage method. First dig storage pits, 1 meter deep, 2 meters in diameter is appropriate, the width of the upper narrow, round or square can be. It is based on the principle that the wall of the pit is smooth and there is no groundwater in the pit. The center of the pit stands on a straw to facilitate ventilation and temperature measurement. Place the selected ginger block in the pit, cover it with a layer of ginger leaves, and cover it with a layer of soil. Afterwards, as the temperature drops and the soil is covered by grades, the total thickness of the cover soil should eventually reach 60 cm to maintain the proper storage temperature in the pit. The top of the pit is made of straw or stalks with rounded tips to prevent rain, drainage ditches are set up around it, and wind barriers are set up in the north to prevent cold. In storage, it is necessary to prevent heat but also to prevent cold. At the beginning of the pit, the rhizomes are vigorously breathing and the temperature tends to increase. The pits cannot be closed at once. In the first 1 month, it is the process of ginger callus aging, and it is required to maintain a high pit temperature, and a temperature of 20 degrees Celsius or more is preferred. Keep it at 15 degrees Celsius later. In winter, pits must be kept tight to prevent cold damage and prevent pit water accumulation. (4) Sand stratum storage method. Using underground natural caves or air-raid shelters, ginger can be stored for 1–2 years. In the cave, 1 layer of sand, 1 - 2 layers of ginger will be placed in a 1 meter wide, 1 meter high rectangular ginger block, each stack of ginger 1250 kg --2500 kg. In the middle, a 10-cm-diameter ventilation bundle bundled with fine bamboo baskets was set up, and a thermometer was placed to measure the temperature. After the saggers are sealed with wet sand, after the slamming is completed, a hole or a hole in the hole is to be made, and a hole is left in the hole for ventilating and cooling. After 1 week of storage into the callus, the temperature rose to 25-30 degrees Celsius; after 6-7 weeks, the temperature in the bowl fell to 15 degrees Celsius, indicating that the ginger has been cooked, the ginger block turned yellow, and there is aroma and Spicy. At this point is not afraid of the wind, you can open the doors and windows, closed again when the weather is cold. After the beginning of spring, if the relative humidity is less than 90% - 95%, sprinkle some water on the dome surface. If there is germination, ventilation can be used to adjust; if Jiangyan subsidence, and there is odor, should check whether there is decay. China Agricultural Network Editor