Easy storage of garlic

The key to the storage of garlic is to create a suitable dormant environmental condition and inhibit germination and rot. The ideal environmental conditions for garlic storage are: low temperature, low humidity and ventilation. The most suitable temperature is about 0Â°C and the relative humidity is 70-80%. It's simple and fresh, that is, does not require special and complex process equipment, but also does not require a fixed storage site, local conditions, local materials, simple process, low cost, storage time of up to 7 to 8 months, storage methods are hidden , Shelf and cellar. 1. Hanging: After harvesting garlic, choose to use garlic cubes for hypertrophy, white color, no lesions, and no wounds for storage. Garlic is yellow, soft, stems turn yellow, and moldy garlic cloves have to be removed. Sun drying in the sun for 2 to 4 days, so that the leaf sheath, scales dry and dehydration, and promote the rapid entry of dormant garlic, this process is called pre-hidden. Then every 40 to 40 garlic heads are grouped into groups of two, and avoid baling. In a cool, dry, well-ventilated house or scaffold under the shade, hang the garlic on the rack. Do not touch the floor with the mark flap. Do not lean against the wall to prevent rain or flooding. This method is simple, easy to do, does not reverse during storage, management is extensive. 2. Hidden: Pre-hidden methods are the same as those for hanging, and they are organized and debated. However, the requirements for the site are high. Usually, a well-ventilated, dry indoor space is preferred, and indoor facilities with ventilation facilities are better. Place indoor wooden or bamboo ladders, table-shaped ladders, tapered ladders, etc., and the distance between the ladders should be large enough to facilitate air circulation. The braided stalks shall be spread across the diaphragms so that they cannot be placed too closely and the ground and walls cannot be touched. During the initial period of storage, it is inverted once every 2 to 3 days, and rot garlic, garlic disease, ventilation, and moisture are avoided at any time. 3. Cellar: Most of the storage cellars are underground or semi-underground. The storage principle is to use underground temperature and humidity to be less affected by external conditions to create a relatively stable fresh-living environment. The site must be selected in a dry, high-lying, water-free, well-ventilated area. The temperature in the cellar is determined by the depth of the cellar. The form of the cellar is varied. The cellar and well cellar are more commonly used. Garlic can be scattered in the cellar and can also be coffered. It is best to lay a layer of dry straw or chaff at the bottom of the pit, then a layer of garlic or husk of a layer of garlic, not too thick, vent holes in the pit, to clean the pits regularly, remove the lesions in time .

Posted on May 29, 2018