Simple storage method of garlic

1. Low temperature storage: The garlic should be dried before storage. If it is not dried, the garlic will rot due to high humidity. Garlic should generally be stored in a vegetable cellar or house with a temperature of 0.6--0°C, a relative humidity of 65%-70%, and a ventilated, dry, smoke-free vegetable cellar. This method can be stored for 6-7 months.

2. High-temperature storage: garlic will germinate rapidly at 5-18℃ after undergoing a low-temperature dormancy period. The harvested garlic has been stored in a high temperature environment of 30-34℃, which can be kept fresh for more than one year. In addition, under the condition of 40%-50% relative humidity, it can also inhibit the respiratory metabolism of garlic and delay germination. Low oxygen and high carbon dioxide can also inhibit the respiration and germination of garlic.

The reserved garlic should be stored at a high temperature, and the temperature should be about 15℃ and the relative humidity should not exceed 70%. This is beneficial to improve the seed quality. If the temperature can be stabilized at -1--3°C in winter and the high temperature treatment at 18-20°C 40 days before sowing, the same preservation effect can be obtained.

3. Hanging storage: When harvesting, the garlic plants are uprooted, and the garlic heads that are too large, too small, rotted or mechanically damaged and rain damp are removed, and then use a knife to cut off the roots and part of the entrained stem disk along the bulb base. , Leaving only 10--15cm pseudostems, pay attention to flattening the stems. After being exposed to the sun or artificially dried, string the fake stems of garlic with galvanized iron wire and hang them under the eaves at the front and back of the house. Or dry naturally on nylon rope. In summer and autumn, it can be hung in a temporary pergola, cold room or in a ventilated storage room; in winter, it is best to move it into a ventilated storage room to avoid moisture and freezing.

4. Buried hulls: Put a layer of hulls about 2cm thick on the bottom of the box, basket or burial pit, and then a layer of garlic heads (2--3 garlic heads high) layer by layer of hulled chaffs, layer by layer until they are away from the container The mouth is about 5cm, covered with hulling, so that the garlic is not exposed to the air.

5. Chemical storage: spray with 0.1%-0.15% concentration of MH aqueous solution within 7 days before the garlic is harvested. The liquid medicine must be sprayed evenly, and the upper and lower blades must be covered with mist. If it rains within 24 hours after the medicine is applied, it must be sprayed again after a clear day. Generally, it can be stored until the new garlic is on the market after spraying. The garlic can be hung and stored in a ventilated and cool place. Do not spray Qingxian Su for the reserved garlic.

6. Coating film preservation: first melt the paraffin into a paraffin liquid, and then soak the dried garlic in the paraffin liquid. The temperature of the paraffin liquid should not be too high and the immersion time should not be too long, as long as it is soaked evenly and thoroughly. This method can store garlic until May of the following year.