Garlic storage

The key to garlic storage is to create suitable environmental conditions for dormancy and to inhibit bud sprouting and decay. The ideal environmental conditions for garlic storage are low temperature, low humidity and ventilation. The most suitable temperature is about 0 ℃ and the relative humidity is 70-80%. Its simple fresh storage, that is, does not need special and complex equipment, let alone a fixed storage place, measures to local conditions, local materials, simple process, low cost, storage time up to 7-8 months, storage methods include hanging storage, shelf storage and cellar storage.

1. Hang storage: after harvest, garlic cloves should be selected for hypertrophy, white color, disease-free spot and wound-free storage, garlic yellowing and softening, stem disk yellowing, moldy garlic cloves should be removed. After drying in the sun for 2 to 4 days, the leaf sheath and scales are fully dried and dehydrated, promoting garlic to quickly enter the dormant period, a process called pre-storage. Then every 40 to 40 garlic into a group, every two together, do not bundle. In a cool, dry, well-ventilated house or shade, hang the garlic on the shelf, do not touch the ground, surround it with a mat, and do not lean against the wall to prevent rain or flooding. This method is simple and easy, does not reverse during storage, and the management is extensive.

2. Shelf storage: the pre-storage method is the same as hanging storage, but the site requirements are high, usually choose well-ventilated, dry indoor sites, indoor venues with ventilation equipment are better. Indoor placed wooden or bamboo ladder rack, frame-shaped ladder frame, tapered ladder frame, etc., ladder frame transverse spacing should be large, in order to facilitate air circulation. The braided garlic should be bifurcated on the diaphragm and should not be placed too dense and should not touch the ground and walls. At the beginning of storage, turn it up and down every 2-3 days, and remove rotten garlic and diseased garlic at any time, pay attention to ventilation and avoid dampness.

3. Cellar: most of the storage cellars are underground or semi-underground, the storage principle is to make use of the characteristics of underground temperature and humidity less affected by external conditions to create a relatively stable fresh storage environment. The cellar site must be selected in a place with dry, high terrain, no stagnant water and good ventilation. The temperature in the cellar is determined by the depth of the cellar, and the forms of the cellar are various. Most of them are kiln cellar and well cellar. Garlic can be scattered or stacked in the cellar. It is best to cover the bottom of the cellar with a layer of dry straw or husk, and then a layer of garlic, do not pile it too thick, set up vents in the cellar, clean the cellar frequently and remove the diseased garlic in time.