Fresh-keeping methods of garlic stalks

First, the harvest of garlic bolts. Harvest in time. When the stem of the bolting grows out of the terminal leaf and bends to one side (that is, hook), it is a suitable harvest time. Harvested too tender flavor is not good, not resistant to storage; too old, poor quality, no long-term storage value.

two。 Harvesting method. It is appropriate to use the method of "raising seedlings": hold the stem of garlic bolting exposed by terminal leaves by hand and lift it up to make the stem disconnect from the base. The cross-sectional wound caused by "seedling lifting" is easy to heal, while the wound harvested by "seedling" is easy to rot.

3. Harvest time. Should choose sunny days, must not harvest in rainy days. In order to prevent "broken strip", it should be collected after 10:00 in the morning. Second, postharvest pretreatment 1. Grading. Immediately after harvest, classification was selected to eliminate too small, too tender, old and hardened (bolting expansion and yellowing, aging and metamorphism of bolting stems), decapitation, diseases and insect pests and deformed garlic bolts. Remove the leaf sheath and cut off the senescent part at the base.

two。 Tie it up. Align the bolting bud and bind the bolting stem 3 cm away from the bolting bud with plastic rope, 0.5 kilogram per bundle. One end of the bolting bud can also be twisted into a small handle of 0.5 kilograms. Should avoid a lot of wind and sun loss of water or accumulation of heat, resulting in decay.

3. Pre-cold. Controlled atmosphere storage can lower the temperature of garlic bolts to 1 ℃ in pre-cooling room to delay senescence. If there is no pre-cold room, it must also be placed in a cool and ventilated place to remove the heat from the field. Ice cellar storage pre-cold, garlic bolts can be immersed in ice water for 1-2 hours, can quickly cool down, and has a certain role in keeping fresh green.

Third, storage methods 1. Controlled atmosphere storage in cold storage. Disinfect the warehouse, vegetable shelves, etc. Sulfur fumigation is used for warehouse disinfection, the dosage is 510g / m2, and the shelves and utensils are disinfected with 0.5% bleach powder and can be used only after exposure. Small package controlled atmosphere storage and large account controlled atmosphere storage can be used.

(1) controlled atmosphere storage in small package.

With a polyethylene plastic film bag with a thickness of 0.06 to 0.08 mm and a heat bonding of 100 cm × 75 cm, the bound small handfuls of garlic bolts were packed into them, each bag weighing 15 to 20 kg, fastened to the mouth of the bag and placed on the shelf. The reservoir temperature is stable at 0: 1 ℃. Bagging method because there are too many bags, it is not easy to adjust the gas composition one by one, so the natural oxygen reduction method can be used. When the oxygen concentration drops to 1: 3% and the carbon dioxide concentration rises to 12: 14%, release the mouth of the bag to "vent"; when the oxygen concentration rises to 18% and the carbon dioxide concentration drops to 2%, the tie mouth is sealed. Every 10 days in the early stage of storage, and once every 7 days in the later stage.

(2) controlled atmosphere storage in big account.

The bundled garlic bolts will be placed on the vegetable shelf, 30 cm thick and closed with 0.23 mm thick polyethylene film curtain. Fill the tabernacle with nitrogen and quickly reduce the oxygen concentration to 35%. After adjusting the temperature and humidity (the storage temperature is 0: 1 ℃, the relative humidity is 85: 90%), it can be stored. Timely inspection and ventilation, when the oxygen concentration is reduced to 2% and the carbon dioxide concentration is up to 5%, the ventilation is opened, and when the oxygen concentration is up to 5% and the carbon dioxide concentration is reduced to 0, the ventilation is stopped. It can be safely stored for 8 to 9 months without aging and budding. Suitable for mass storage. Using this method, in order to absorb the carbon dioxide produced by garlic bolts, nitrolime should be added to the account.

(3) ice cellar storage.

Soak the grass bags in ice water and beat the small handfuls of garlic into large packages of 10 to 20 kilograms. Or wrap a small handful of garlic stalks in a wet cattail soaked in ice water. Padded ice at the bottom of the pit, surrounded by ice walls, and then a layer of garlic wrapped in a layer of ice, leaving a gap between the bag and the bag, filling with crushed ice, leveling, can be placed in 3-5 layers. Not too high, so as not to crush the garlic stalk. If it is a permanent ice cellar with an insulated top, the garlic stalk can be covered with thin ice and then covered with several layers of straw bags. If it is a simple ice cellar with poor insulation, fill the garlic stalk with crushed ice and press two layers of ice, and then cover it with rice husks 0.7 million meters thick. The temperature in the cellar is kept at 0: 1 ℃, the relative humidity is close to 100%, and the ice is melting slowly, so the drainage at the bottom of the cellar should be ensured.