How to store garlic scientifically

1. Simple storage method. There are mainly hanging storage, shelf storage, cool shed storage, cellar and so on. Using these methods to store garlic requires pre-storage. After the garlic is harvested, it is discharged on the dry ground and dried in the sun for 2 days, so that the leaf sheath, scales and bulbs are fully dried and dehydrated, reaching about 70% of the dryness. The pseudostem can be braided when it becomes soft, and the roots can also be cut off and packed with loose heads.

1. Jiazo. Choose high-lying and well-ventilated rooms, place wooden ladders or shelves, and hang braided or bulk garlic layers on ladders or shelves. Pay attention to ventilation.

two。 Arbor storage. After harvest, the commercial garlic should be temporarily stored in a pergola outdoors. A shed should be built in a high and dry place, and it can be stored or stacked in the shed.

3. Cellar. It is a kind of storage form which adapts to cold area, there are underground type and semi-underground type. The main feature is that the temperature and humidity are relatively stable and are less affected by the outside world.

Second, high temperature drying method. After the garlic is harvested, it creates a high temperature of more than 30 ℃ and a relative humidity of 50%, which makes the garlic dry quickly and promotes the garlic to enter dormancy rapidly. due to the low water content, it reduces the respiratory intensity of garlic and achieves the purpose of long-term storage.

Third, chemical storage method. If you miss the spraying period before harvest, you can also soak in maleic hydrazide solution of 2000ppm for 1 hour after harvest. Special attention should be paid to keeping a seed of garlic and not storing it in this way.