Storage and preservation of garlic by native method

Due to entering the dormant period after harvest, garlic is extremely sensitive to the surrounding environment (such as temperature, humidity, etc.) during storage. Several native fresh-keeping techniques are introduced as follows:

1. The bran skin is mixed. First lay a layer of 2 cm thick bran skin on the bottom of the storage container, and then pile up the dried garlic layer by layer according to the method of stacking a layer of garlic (with a height of 2 to 3 heads of garlic). When accumulated to 4 cm to 5 cm at the mouth of the storage container, cover the garlic completely with bran skin. this method mainly uses the bran skin to maintain the accumulation of carbon dioxide and the relative reduction of oxygen content in the storage environment. Thus, it can effectively inhibit the respiration of garlic and prolong the storage of garlic.

two。 Hoarding around the mat. Select the site with high topography, dry soil and good drainage performance. The ground is covered with sleepers and covered with straw, and then straw curtains (or wicker or locust sticks) are used to form a round hoarding with a diameter of about 100 cm and a height of about 150 cm, each of which can store 800 and 900 kilograms of garlic. Put the dried garlic into the hoarding, pile the top into a conical back cover of 2-3 layers of Reed mats, surround the hoarders with mats, tie them up vertically and horizontally with ropes, and seal them tightly to prevent the sun and rain. At the initial stage of storage, it is stored every 2 to 3 days in order to remove the moisture in the storage and get rid of the rotten and diseased garlic. After entering winter, cold prevention measures should be taken to prevent frost damage. In the middle and later stages of storage, it is generally not necessary to invert hoarding to ensure that there is a good closed environment in hoarding and play a certain role of spontaneous gas regulation. This method can achieve better storage and fresh-keeping effect as long as it is ventilated, cool and low temperature.