Five New Methods of Garlic Storage

There are many storage methods of garlic. According to the storage purpose and conditions, hanging storage, heap storage, burial, radiation storage, chemical treatment and storage can be used. The details are as follows.

1. When harvesting garlic, we should strictly select the garlic to be stored and remove the garlic that is too small, rotten stems and leaves, damaged and damp. Then spread out on the ground to dry until the stems and leaves become soft and yellow, and the outer skin of garlic has dried. Finally, 50 to 100 heads of garlic of the same size are braided and hung under cool, ventilated and rainy eaves to be air-dried and stored.

Second, after the garlic is harvested by the storage method, remove the loose cloves, moth-eaten, moldy and injured garlic, tie them into a bundle of 50 to 100 heads, and air the leaves. Dry the leaves and then dry the garlic roots. Dry garlic for 7 to 10 days, choose a cool and ventilated place to store. When storing garlic head outward, 3 to 5 days to peel off the garlic stack to air garlic, no matter whether it is cloudy or sunny. The garlic should be dried during the day and sealed in the evening to avoid rain and rot. For a week or so, there will be a second lookout. Repeat this twice to dry all the garlic, then transfer it to an indoor ventilated place and pile it in a storage or large bamboo basket to keep it low-wet and cool, and check it frequently.

Third, the width of the burial ditch is 1 to 1.5 meters. Garlic can not be inspected at any time after burial. In order to avoid decay and loss in storage, garlic without disease and damage should be strictly selected for storage before burial. Rice chaff is generally used as a cover for the burial of garlic. First, a layer of 2 cm thick rice chaff is spread at the bottom of the ditch, then a layer of garlic rice chaff is piled up to about 5 cm above the ground, covered with rice chaff to keep the garlic from being exposed to the air. It causes certain sealing conditions, inhibits the respiration of garlic, reduces the content of oxygen, is conducive to the deposition of carbon dioxide in the storage environment, and provides good conditions for garlic storage.

Fourth, radiation storage radiation treatment is to use the lethal dose of r-ray 14000 roentgen to irradiate garlic. During irradiation, r-rays passing through the bulb will ionize the water and other substances in the garlic body, producing free radicals or ions, thus inhibiting metabolism. The method has the advantages of simple operation and high fresh-keeping quality, and can be stored for about 1 to 2 years at room temperature.

Fifth, the commonly used chemical agent in chemical treatment and storage is penicillin, whose sodium, potassium and ammonium salts are easily soluble in water and have low toxicity to human beings and animals. The method is that from bolting to the week before harvest, the garlic sprouting can be inhibited by adding 120 to 180 times diluted with water and spraying the garlic leaf surface. The sprayer should be washed after use, and be careful not to spray the garlic seed so as not to affect the germination.