Simple storage method of garlic

Garlic ready for storage should be harvested on sunny days when leaves begin to turn yellow. At harvest time, dig the soil under the garlic so that the plants can be easily pulled out of the soil. After harvest, pile garlic into piles, cover garlic heads with garlic leaves and dry for 2- 3 days. When garlic stalks begin to wilt, trim root petals, cut off leaf stems, and then put garlic heads into baskets. It is best to expose garlic to sunlight or artificially dry it. Artificial drying temperature of 30℃, 50% air relative humidity is appropriate, which is conducive to accelerating garlic drying, promote dormancy, prolong storage period.

1. Low temperature storage: garlic should be dried before storage. If it is not dried, garlic will rot due to high humidity. Garlic should generally be stored at a temperature of 0.6--0℃, air relative humidity of 65%--70%, ventilated, dry, non-pyrotechnic cellar or house. This method can be stored for 6- 7 months.

2. High temperature storage: Garlic will germinate rapidly at 5--18℃ after experiencing a low temperature dormancy stage. After harvesting garlic has been placed in 30- 34 ℃ high temperature storage environment, can be preserved for more than one year. In addition, under the condition of relative humidity of 40%--50%, it can also inhibit the respiratory metabolism of garlic and delay germination. Low oxygen and high carbon dioxide also inhibited garlic respiration and germination.

Garlic seed should be stored at high temperature, temperature of about 15℃, relative humidity does not exceed 70% conditions is appropriate, which is conducive to improving seed quality. If the temperature can be stabilized at-1--3℃ in winter, the same preservation effect can be obtained by changing the high temperature treatment to 18--20℃ about 40 days before sowing.

3. String storage: uproot garlic plants during harvest, remove garlic heads that are too large, too small, rotten or mechanically damaged and wet, and then cut off roots and entrained stems along the bulb chassis with a knife, leaving only 10--15cm pseudostems, pay attention to flattening stem disks. After exposure or artificial drying, garlic pseudostems are strung up with galvanized iron wires and hung under the eaves of the front and rear of the house, or garlic is tied into a handful every 8- 10, and then rows of strings are hung on the iron wires or nylon ropes under the eaves to dry naturally. Summer and autumn can be hung in temporary pergola, cool indoor or ventilated storage; winter is best moved into ventilated storage to avoid moisture and cold.

4. Buried chaff: spread a layer of chaff about 2cm thick at the bottom of the box, basket or burial pit, and then a layer of garlic (2--3 garlic high) and a layer of chaff, stacked layer by layer to about 5cm away from the container mouth, covered with chaff, so that garlic is not exposed to the air.

5. Chemical storage: spray with 0.1%--0.15% MH aqueous solution within 7 days before garlic harvest. Liquid medicine must be sprayed evenly, and the leaves must be covered with mist beads. If it rains within 24 hours after spraying, it must be sprayed again after fine weather. Generally, it can be stored until the new garlic market after spraying. Garlic can be hung and piled in a cool and ventilated place. Garlic seeds should not be sprayed with green.

6. Coating preservation: first melt paraffin into paraffin liquid, and then soak the dried garlic in paraffin liquid. Paraffin liquid temperature should not be too high, immersion time should not be too long, as long as the immersion, soaking can be. This method can store garlic until May of the following year.