The fresh-keeping and value-added of garlic stalk is great.

Garlic bolts should be harvested in the bending bolting period, and generally in the middle of May in Shandong Province. The best way to harvest is to lift bolts, so that the injured area of garlic bolts is small, if the injured area of bolting is large, it is easy to be infected with mold. After purchasing garlic bolts, they should be transported to the storage place in time to avoid mechanical damage. When finishing garlic bolts, remove the bolting trousers, cut off the fibrotic parts at the base, and at the same time remove the injured, rotten, bulging and overfine garlic bolts. And tie the garlic stalk, align the bolting bud, tie it straight and tie it tightly. Disinfect the warehouse before entering the warehouse, burn 5-10 grams of sulfur per cubic meter, and ventilate after being sealed for 24 hours. Garlic bolts should be pre-cooled before storage, so that the temperature of garlic bolts can reach 0 ℃.

There are several storage methods as follows:

1. Small package controlled atmosphere cold storage, that is, bag sealing method. 15-20kg garlic bolts are packed in 100cm × 75cm polyethylene film bags, generally bolting buds are at the outer end, and the reservoir temperature is controlled at 0 ℃ ±0.5℃. Regular venting management is adopted. According to the gas measurement results of the representative bag, when the oxygen in the bag is reduced to 1%, or the carbon dioxide is about 12%, the mouth of the bag is released, when the oxygen in the bag rises to more than 18%. When the carbon dioxide is reduced to about 2%, it is re-closed, and the venting period is about 10-15 days in the early stage of storage, and shortened to 7-10 days in the middle and later stages of storage. If you find stagnant water in the bag, dry it with a dry towel during ventilation, which is due to the instability of the reservoir temperature. It can be stored for 10-12 months by this method.

2. The method of stacking and sealing in the controlled atmosphere storage of plastic account. By using the rapid oxygen reduction method, the gas in the account is controlled manually in the 0 ℃ library. Put the processed garlic stalks on bamboo baskets or bamboo racks, put hydrated lime at the bottom of the account, put about 0.5kg hydrated lime for every 10kg garlic bolts to absorb carbon dioxide, put 2500-4000 kg garlic bolts in each account and seal with 0.23mm polyethylene account. Immediately after sealing, the oxygen content in the account is reduced to 5% with industrial nitrogen, and the gas sample is measured every 1-2 days, so that the oxygen in the account is not less than 2%. No account can be opened if the carbon dioxide content is less than 5%, and it can be stored for 8-9 months. During storage, the relative humidity should not be less than 90% to prevent garlic bolts from dehydration.