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The Hunan peasant Yuan Xingcai used 1,85 kilograms of green ash to store more than 1,850 kilograms of green chili peppers in 2003. The effect was very good. It was kept for more than 80 days, staggered the sales season, the commodity rate reached 90%, and the net profit was 1,580 yuan. Its main experience is as follows. Pick pepper: choose a good disease resistance, good storage of varieties, picking moderate and old, complete fruit, no harm, dark green skin and shiny fruit, is strictly prohibited rain picking and dew fruit. Selection and treatment of plant ash and storage sites: The plant ash is fully dried and cooled. The storage site is clean, ventilated and dry. Storage equipment and places should be disinfected with potassium permanganate solution and dried. Storage: Put a layer of about 10 cm thick hay ash on the ground or on the bottom of the basket, then place a layer of selected green peppers, and then evenly sprinkle a layer of plant ash on the peppers. The upper and lower layers of peppers are not in contact. So gray, pepper alternately stacked, and finally covered with sterile grasshopper at the top, conditional can be placed under a layer of straw in a saturated potassium permanganate solution soaked in foam to absorb the pepper produced with ripening The role of ethylene. The height of peppers stacked should not exceed 1 meter. Management during storage: The appropriate temperature and humidity are 5-8°C and 80%-90%, respectively. When the temperature is too high or the humidity is too high, attention should be paid to ventilation; when the temperature and humidity are too low, the doors and windows should be closed and a pot of clear water should be placed inside. During the first 30 days of the storage period, a weekly inspection is performed, and the interval between inspections may be gradually extended.