The latest varieties of garlic challenging the Guinness Book of World Records
Hang garlic No.1
A new super garlic variety with a diameter of 10 cm and a fresh garlic yield of 3500 kg per mu.
Hanglian No.1 is a new garlic variety bred by Chinese garlic experts using modern aerospace technology to induce garlic gene mutation. The variety has strong growth potential and developed root system. It has a yield of 500-750 kg of garlic bolts per mu, with a maximum weight of 8 roots of 500 g. The garlic is big, the garlic skin is thick, the diameter of the garlic is 79.9 cm, the maximum is 11.5 cm. The maximum weight of a single garlic is 200g, and the yield of fresh garlic per mu is 3000 kg, up to 3500 kg.
Japanese White skin (Lu garlic No.3) garlic
Lu garlic No. 3 double high white skin garlic integrates high yield of garlic bolting and high yield of garlic head. It has the characteristics of medium maturity, sturdy plant, vigorous growth, thick bolting, strong cold resistance, high quality and high yield. Garlic bolts are 60 cm long and 0.8 cm thick, the weight of single bolts is 40 to 50 grams, the bolting rate is 100%, and the yield of garlic bolts per mu is about 1 jin. The outer skin of garlic is white and slightly oblate, with a diameter of 6-9 cm and a maximum diameter of 10 cm. The skin is thick, not loose, garlic cloves are hypertrophic, and the yield of fresh garlic per mu can reach 6000 jin. It changes the defect that common white garlic grows only garlic but not bolts, and has great potential for development. Most of the 10000 mu planted by our company last year were ordered by Japanese merchants at the price of 2.50 yuan per jin, with a net income of about 10000 yuan per mu.
Anti-disease No. 1 (Japanese purple garlic)
A new hybrid garlic variety with special disease resistance and purple skin
Disease resistant No. 1 is a new super high-yield and disease-resistant purple garlic variety introduced and improved from Japan by Shandong Hi-Tech Modern Agricultural Development Co., Ltd. Garlic bolts generally yield about 1000 jin per mu, and fresh garlic can reach about 6000 jin. The garlic head is very large, with a diameter of more than 6cm and a maximum of 10cm. The skin is thick and not loose, especially cold-resistant and disease-resistant. It is suitable for planting in new and old garlic areas throughout the country. It is a best-selling variety for export, and it is also the best variety for improvement and replacement in the old garlic area. It is the best choice for the development of modern agriculture, one town, one product, one village.
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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 it is piled up to 4 cm to 5 cm at the mouth of the storage container, cover the garlic completely with the bran skin.
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Processing of sweet and sour garlic
The processing technology of sweet and sour garlic includes raw material selection, stripping, salting, tank changing, drying, batching, pickling and packaging. Garlic with neat bulbs, white skin and fresh and tender meat should be used as the raw material for processing sweet and sour garlic. It is graded and sorted out, that is, 20 per kilogram of special class, 30 per kilogram of Class A, and more than 30 per kilogram. Stripping: cut off the root and stem with a knife, peel off the garlic skin, wash it in clean water and drain. Salting: according to fresh garlic 100kg, salt 10k
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