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1. Cellar site selection and disinfection The newly excavated cellar should be selected in a place that is sunny, sheltered from the wind, high-desert, and convenient drainage, and is 4-5m deep. In old cellars, old soil layers 2 to 3 cm thick must be removed to expose new soil layers and then sterilized with a 800-fold carbendazim solution. 2. Ginger harvesting Ginger used for storage selection should be a fully grown rhizome that is generally harvested before the first frost to prevent frost freezing. When the soil is harvested, it may be too dry to avoid excessive sun exposure. It is generally stored in the pit immediately after harvest and cannot be left overnight in the field. Can not be harvested after rain or rain, otherwise it is not resistant to storage. Ginger used for storage should be carefully selected to remove cold, injured, small, dried, diseased and rained ginger, and select good-looking, good-quality, disease-free healthy ginger pieces for storage. 3. Ginger is put into the cellar and placed in the bottom of the cellar before laying. The layer of 4 to 5 cm thick river sand, 2 to 3 bales of firewood or corn stalks are erected per square meter for ventilation. Grading grade ginger is placed in grades. When laying, ginger will be placed in a tight row. A layer of ginger is layered on the sand and the thickness of the sand is 2 to 3 cm. The top layer of ginger is about 30cm from the top of the pit. The entire process requires gentle handling and do not injure the ginger block. 4. In the early stage of heat storage in the open cell, the temperature of the cellar is high due to the vigorous breathing of the ginger, so do not completely close the cellar and keep it ventilated. The ginger at the beginning of storage is tender and tender, and it is easy to peel off. The temperature is required to be kept above 20° C., so that the ginger can be aged, scarred and flattened and no longer peeling. Shade needs to be placed in the pit to prevent sunlight from entering. 5. When the temperature in the cellar is gradually reduced to about 15°C, put a layer of crop stalks on the surface of the ginger to avoid the cold wind invasion of ginger during the open cell inspection. The cellar mouth is covered with straw first, and as the temperature decreases, the thickness of the soil is gradually increased until it is pressed tightly. If necessary, straw curtains are used to block the wind. 6, temperature control Storage of ginger on the temperature requirements are very strict. Jiang Xi warm and humid environment, intolerant of low temperature, not cold, below 10 °C will suffer cold damage, the optimum temperature for storage of ginger is 15 ~ 18 °C. Increase the ventilation when the temperature in the cellar is above 20°C. 7. Wet and dry thermometers shall be hung in the humidity control cellar. The temperature and humidity in the cellar shall be regularly checked and the humidity in the cellar shall be controlled at about 95%. Less than 90% humidity is easy to dehydrate and shrink ginger. If the humidity is too high, it may cause ginger borer. 8, pick out the sick ginger blocks check pits at any time will be moldy rotting ginger block picked out of the cellar to prevent the spread of germs. At the same time, the ginger blocks around the diseased ginger were picked out for separate storage and disinfected.