If you create suitable conditions for zucchini, it will be able to enjoy these useful vegetables up to six months. The main thing is to properly prepare the fruits, and then do not forget about the required temperature and humidity level.
An important part of the preparation of vegetables to storage is their timely cleaning with beds. We will have time to arrive in cold weather, otherwise the fruits will be fruitful and will not be able to be stored for a long time. Do not forget that the dyeing zucchini is also not suitable, so it is better to focus better only on reprehensive specimens.
Determine whether the zucchini is ready for the collection, it is possible by its appearance: the fruit should have a characteristic color, have a solid peel and make a deaf sound when tapping. Dostered vegetables are cut off when their frozen becomes soft.
Young long-storage zucchini will not stand, so they are either used in food, or processed in the workpiece or frozen, being chopped into pieces.
The procedure is always carried out in good weather, that is, a sunny day without precipitation. The gardener will have to choose healthy fruits from 20 to 45 centimeters long, devoid of any damage and externally appropriate variety descriptions. Cutting vegetables should be carried out well sharpened tool: knife or secateur. In no case should they tear off, twisting the fruit. It is important to produce a smooth slice with a tail, the length of which is at least 5 centimeters. Since the bundle of the frozen activates the putrefactive processes, it makes sense to lower it for a while in heated paraffin or liquid wax, or to treat ash, crushed chalk or activated carbon.
Wash vegetables are not allowed, but if there is an earth, it can be cleaned with a dry cloth. Selected zucchini leave for some time in the fresh air to obtain more dense skin. In a rainy day, dry them will have to be in the warm space, not forgetting the regular turning. During work, it should be remembered that Mechanical damage in the same way as excessive shortening of the fruits will lead to the fact that the shelf life of vegetables will decrease.
The necessary conditions
Zucchini are preserved as far as far at temperatures from +4 to +10 degrees, as well as a humidity level that does not go beyond the border 80-85%. In principle, it is allowed to increase the temperature gap to 20-22 degrees, as well as a decrease in humidity to 75%. Fruits must be in complete darkness. Vegetables, on the one hand, require regular ventilation, but, on the other, they should not be exposed to drafts. It is important to remember that cooling up to -1 degrees can cause unsightened damage to the zucchini, and when the humidity increases, they will begin to rotate.
We must not forget that the fruits are poorly transferred not only the neighborhood with other vegetables, but also contact with each other. They should not be packaged in polyethylene packages or wrapping the food film.
Save the zucchini fresh until spring is possible in different conditions.
In the basement and cellar
The basement and cellar allow quite a long time to save the collected harvest. The fruits will correctly decompose at a short distance from each other on the shelves covered with straw, or placed individually in grids or stockings fixed on the ceiling. There is also the opportunity to tie the fruit with strong threads and just fasten the zucchini on the crossbar or rope. Small fruits are allowed to bind pairs. Copies placed on racks, recommended once in 7-10 days turn over. We must not forget that the increase in humidity in the cellar will lead to the fact that the zucchini will begin to rot.
If the zucchini is laid out in the boxes, then the inner space is necessarily delimited by the walls from the cardboard or even the sheets of the newspaper so that individual copies do not come into contact with each other. Effectively cropping crops with sawdust or sand. Cover such containers do not need. When a large number of copies to be removed for storage, each will need to be wrapped in paper so that you can create several layers. Boxes and boxes covered with straw are set either to the floor or on the lower shelf of the rack.
If the place allows, then accommodate the harvest will succeed and just at home. In this case, the boxes are filled with fruits so that the fruits look up. Among themselves, in principle, they can contact, although cardboard partitions will not be superfluous. It is important that the boxes have holes and from the inside lined with paper. They are exhibited in those zones of the apartment, where the temperature does not go beyond the boundaries plus 18 – 22 degrees, and it is possible to maintain constant darkness. In such circumstances, vegetables can be about 2-3 months, so it is quite realistic to keep them until winter.
Box with zucchini is better to put near the inlet or balcony door, hide in the storage room or wall cabinet, but necessarily away from the battery. A good solution will be pre-wrapped every instance in paper or put in a paper bag. If the crop is placed on a warmed loggia, then it is necessarily hiding under the lid that protects against sunlight. With a strong cooling in winter, containers are better to put in the apartment.
In the refrigerator or freezer
In the refrigeration chamber, the zucchini will be able to be stored throughout only 2-3 weeks. Fruits in this case are placed in paper or cellophane packages in which the holes for airborne are sinted in advance. Next, the harvest is removed in the compartment intended for this, and there should be no other vegetables or fruits in it. The temperature in the refrigerator should not be lowered below +4 degrees, and moisture, on the contrary, should be maintained at 86%.
If the harvest is solved in the freezer, then it will have to prepare it somewhat different. First of all, the zucchini does not need to warm up in the sun, but, on the contrary, it will have to wash. Next, vegetables are cut into cubes or circles of the desired size and, being laid out on a blackboard or pallet, are sent to freezing. After an hour, spent at a temperature of -18 degrees, they are extracting outwards, laid out over bags with zip fasteners or plastic containers with covers and reopen in cold. After a shock treatment, the temperature can be increased to -10 degrees. The zucchini ideally is worth using only ripe, since the young after defrosting have worst taste characteristics and structure. Frozen fruits are allowed to store for 12 months.
It should be mentioned that it is possible to preserve the useful vegetable with the help of conservation. Cutting, caviar or other billets are stored at a temperature of 10-15 degrees plus 10-15. Their safety is maintained for 9-12 months.
Long storage varieties
To store zucchini for a long time, initially you should disembark those varieties, among whose advantages are the good. The most optimal to use the middle-easier and lateral varieties, among them:
- “Golden Cup”.
For example, the duration of the storage of dark green fruits of “Aeronaut” is 4 months, and the “yellow-grade” is stored a month less. Having preference to the “Festival” variety, enjoy the harvest collected by 6 months.
Capable to long-term storage of zucchini of the following varieties:
Some gardeners hold the point of view that it is best to save the fruits with whitewash skin, “anchor”, “Sosnovsky” or “Belogor”. So, the “anchor” will retain its freshness for a whole month, without losing in their taste characteristics. It should be mentioned that the “Arlik” variety, whose zucchini retain the freshness of 8 months has one of the best burns.
You can also pay your attention to such varieties:
If frozen zucchini is bitten, then perhaps the reason lies in undescended bones with a middle or insufficient irrigation at the culture process. As prevention, the fetus in front of the frost can be boiled or rearranged by 2-3 minutes in water with lemon acid. Next, the vegetable is cut, it is cut and distributed on tightly closing packages.
To avoid rotting of vegetables, storage, they are recommended to check every couple of weeks. The spoiled copy is immediately separated from the rest and is thrown away until the putrefactive processes spread to its “neighbors”.
That the zucchini is spoiled, the dark specks covering the peel, mucus and watery deposits, as well as the overall deformation of the fetus.