Root vegetables (carrots, beets, turnips) store naturally for 3–6 months with proper conditions. This extends harvest season and enables off-season sales at premium prices.
Cold Storage (Best & Simplest)
Conditions: 0–5°C, 95%+ humidity, dark Method:
- Harvest when soil is dry
- Remove greens (leave 1–2 cm stem)
- Don't wash; brush soil gently
- Store in boxes with layers of sand/peat moss (keeps moist, prevents sprouting)
- Stack boxes in cool cellar/garage
Shelf life: 3–6 months Cost: 100–200 PKR per 50 kg storage bin
Canning & Pickling
Pickled carrots: 200–400 PKR/jar (vs. 50–80 PKR/kg fresh) Yield: 1 kg fresh → 0.75 kg pickled Method:
- Blanch sliced carrots 3–5 minutes
- Pack into sterilized jars
- Add vinegar, salt, spices
- Boil 15–20 minutes
- Cool, seal, store
Shelf life: 12+ months
Dehydrating
Dried carrots: 400–600 PKR/kg (specialty market) Yield: 1 kg fresh → 100–150 g dried Method: Slice 3–4 mm; dehydrate at 60–70°C for 12–18 hours
Storage Timeline
| Month | Action |
|---|---|
| Harvest | Pick at maturity; remove greens |
| Cure | Leave in soil 1 week post-harvest (skin hardens) |
| Store | Move to cool storage with sand |
| Monthly | Remove any rotting roots; maintain 0–5°C |
| 6-month mark | Use remaining stock; replant season begins |
Market Value
- Fresh carrots: 50–80 PKR/kg
- Pickled carrots: 200–400 PKR/jar (400–600 PKR/kg equiv.)
- Dried carrots: 400–600 PKR/kg
Farmer math: 500 kg harvest
- Fresh sales (4 weeks): 25–40k PKR
- Pickled (6 jars per kg = 3,000 jars): 600–1,200k PKR
- Dried (50 kg): 20–30k PKR
Related Guides
Plan root vegetable preservation using our crop calendar.
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