Than to process a cellar before a bookmark of vegetables?

After harvesting, it is best to store in a cellar or cellar where all the favorable conditions exist - no light or air temperature just above the zero mark of the thermometer. True, often in such premises develop fungi and plant pests, which in turn destroy the stored fruits. To prevent this situation, we propose to find out what to process the cellar before laying vegetables.

Before describing the means effective against mold and pests, I would like to recall that before processing it is recommended to empty the cellar from the shelves and boxes. Damaged fungi walls are cleaned of traces.

Than to process a cellar from a fungus?

The most common means, than it is possible to process walls in a cellar, is a whitewash lime. Do this about two to three weeks before the placement of vegetables in the cellar, so that the walls have dried out sufficiently. Prepare the drug by stirring in a bucket of water 2.5 kg of lime and 30-50 g of copper sulfate. The agent is applied with a special brush for whitening or roller.

If we talk about how to process the cellar for storing vegetables under the condition of having wooden beams, then in addition to lime, a 5% solution of copper sulfate can be used. They treat the wood with a sponge.

Effective and special chemicals designed to destroy fungi and mold on the walls. These include "Biotol", "Olympus Stop-mold", "Dali", "Element T-0", "Fongifluid." Fungicides treat the walls of the cellar with a spray gun or roller according to the instructions.

It should be remembered that the antiseptic treatment is also subjected to the raised "furniture" - shelves, boxes, shelves.

Than to process a cellar from rodents and wreckers?

The presence of living creatures in the cellar only adds work to the owner. Effectively conduct the processing of the basement with a smoke bomb. Such fumigation with sulfur will allow to destroy not only insects, but also rodents - mice and rats. But this is provided that you can ensure complete air tightness of the room. It is necessary to clog all the ventilation holes, seal holes and holes, close the hatch or door tightly. For maximum action, use two checkers. They are installed on a metal stand, ignited. Leaving the cellar, you need to close the door tight and leave the room, without going there for two or three days.

Remember that the cellar is treated with gloves and a respiratory mask. This is necessary for safety, as vapors emitted by lime or pesticides can lead to poisoning.