Matters needing attention in harvesting garlic and garlic moss
Generally, the harvest time of garlic sprouts is when the leaf sheaths are sprouted and bent, and the harvest time has great influence on the yield and quality of garlic sprouts. Early moss picking, low yield, easy to break, poor commodity quality. Too late harvest, although can improve yield, but consume too much nutrients, affect garlic growth and development, and garlic stem tissue aging, fiber increase; especially garlic stem base aging, can not be eaten. Therefore, it is best to harvest garlic moss at noon and afternoon on sunny days. At this time, the plants are wilting, the leaf sheath and garlic moss are easy to separate, and the leaves are tough and not easy to break, which can reduce the damaged leaves. If garlic sprouts are harvested after rain, the plants have fully absorbed water, garlic sprouts and leaves are weak and easily broken.
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High yield and high efficiency of garlic and ginger
This model is suitable for watering garlic in autumn sowing area. The yield of ginger, garlic mu, garlic moss and garlic per mu is 2500m / mu, 500kg / mu and 1000kg / mu, respectively. The planting form is made in the east-west direction, with a width of 1 meter, 4 rows of garlic and 2 rows of ginger. Garlic is planted in large and small rows, with large row spacing of 30 cm, small row spacing of 20 cm, plant spacing of 6-8 cm, and 3. 3-35000 plants per mu. 2 rows of ginger are interplanted between large rows of garlic, with row spacing of 50 cm, plant spacing of 12-15 cm, 0.88-per mu.
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Processing method of allicin
Allicin is a volatile oil extracted from the bulb of garlic. It is a mixture of diallyl trisulfide, diallyl disulfide and methyl allyl disulfide. Trisulfides have strong inhibition and killing effect on pathogenic microorganisms, and disulfides also have certain bacteriostatic and bactericidal effects. First, prepare materials. Choose mature, dry, moth-free, mildew-free garlic, peel, split, peel underwear, rinse with clean water to remove impurities and substandard garlic. Second, crushing and drying. Use a grinder to grind the garlic
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