Three simple storage methods of garlic

Garlic belongs to the onion family and is a vegetable of onion and garlic. According to the color is divided into white garlic and purple garlic. Garlic is cold-resistant, can be sown in February to April in early spring, harvested in June to July; autumn sowing overwinters through open field, harvested in May to June of the next year. After storage, it can be supplied to the market all the year round.

The suitable harvest period of garlic stems is when the leaves turn yellow and the bulbs are fully plump about 20 days after harvest. Irrigation should be stopped 3 ~5 days before harvest to reduce soil moisture and improve bulb quality and storage tolerance. Garlic has obvious physiological dormancy period, which lasts for 2 ~3 months. Garlic sprouts easily when the ambient temperature is higher than 5℃ and decays easily when the ambient temperature is higher than 10℃ after breaking out of dormancy. After dormancy period, controlling storage conditions of subzero temperature and dryness can also inhibit germination and rooting. Generally suitable storage temperature is about 0℃, relative humidity is about 70%. Garlic has a freezing point of-0.83℃.

Storage method Garlic after harvest after full drying into dormancy, can be used to organize storage and transportation of woven bags. There are three storage methods as follows.

1, hanging method garlic drying, after selection, remove mechanical damage, rot or shrinkage of garlic, braided. Summer and autumn between temporary drying shed, cold house or ventilated storage; winter in order to avoid moisture, frozen, it is best to put in ventilated storage; garlic pseudostem can also be strung up with iron wire, hanging in the ventilation and heat preservation place, so that garlic natural air drying, using this method, bulbs are not easy to rot, good quality, simple and easy.

2. Cellar storage method: choose the plot with high terrain, dry, thick soil and low groundwater level to dig cellars. At the bottom of the cellar lay a layer of garlic and a layer of grass, but the thickness of the accumulation should not be too high for ventilation. Ventilation channels are installed in the cellar, and regular inspections are required during storage to remove rotten or deteriorated garlic at any time. This method makes use of the low temperature and humidity of the cellar to make garlic have a stable storage environment. It is better to use cellar in cold areas such as Northeast China.

3, cold storage method before storage garlic into the pre-cooling room for cooling, when the garlic temperature close to 0℃, it can be stored. Store on shelves for ventilation. Keep the temperature uniform in the warehouse. After warehousing, the temperature should be controlled in time. According to different packaging and stacking methods, the temperature can be controlled between-1℃ and-3℃.