Garlic, spicy and nutritious, can be used with all kinds of vegetables, and the price is affordable, and it is deeply loved by ordinary consumers in China.
Although in recent years, the consumption demand of garlic has been increasing day by day, and the planting area has continued to expand, but due to the concentration of the harvest period of garlic and the continuous respiration effect, it is difficult to store.
If there are no good storage measures, it is easy to mold, rot and deteriorate, which will not only reduce the taste and commodity attributes of garlic, but also damage the economic benefits of grassroots garlic farmers.
In particular, the lack of knowledge of garlic storage among ordinary consumers often leads to the problems of shriveling, germination and decay of garlic, which cannot be eaten normally.
Therefore, mastering common garlic storage methods is key, and mastering these skills, even if it is stored for a year, can ensure that the garlic does not dry up and sprouts, and tastes good.
High-altitude suspension method
Dry at high temperatures. The harvested new garlic is placed on a flat ground to dry for 2-5 days, and the leaf sheath and bulb completely lose water and dry, indicating that the garlic has entered the dormant period.
If there is a dryer and drying equipment, after a little drying, the temperature of the drying equipment is controlled at 30-40 °C, and the humidity is controlled at 50%-60%, so as to promote the rapid dehydration of the bulb.
Pick a group. The garlic that has been dried is manually screened to remove the garlic that has been mechanically damaged and the garlic infested by diseases and insects, and then slightly dried to 20-50 garlic heads for grouping.
Garlic purchased in shopping malls or supermarkets can have the same effect as long as you pick out garlic that does not meet the storage requirements and dry it, then put it in an empty basket and hang it.
Precautions. The woven garlic should be hung in the eaves, balconies and other well-ventilated and sheltered areas for storage, and the hanging density should not be too large.
The environment for hanging garlic should be rainproof, high temperature, mechanical damage and bumps, regular inspection, garlic should not become moldy and deteriorate, and beware of reducing the taste and commodity attributes.
Digging pit storage method
Select a location. When digging the location of the pit, you should choose a plot with high terrain, good drainage and no stagnant water, and avoid choosing a plot that is wet and easy to accumulate rainwater.
In the northern region where the mainland is cold, it is necessary to pay attention to the prevention of cold wind and frost damage, and it is advisable to choose north-south plots, set up wind barriers, and dig and build drainage ditches; In the warm southern region, it is necessary to pay attention to the prevention of high temperature and heat damage, and it is advisable to choose east-west plots and set up shade barriers.
Dig a pit and put garlic. From late October to early November, dig a pit 40-50 cm deep on a well-chosen plot, the length and width of which depend on the amount of garlic stored and the size of the plot.
Common ways to place garlic are: put garlic in a basket and bury it in the soil; Scatter the garlic directly into the pit and cover it with soil.
Precautions. The determination of the depth of the pit should take into account the local permafrost, and the normal depth should be set below the permafrost.
The purpose of this setting is not only to avoid the influence of low temperature chilling injury in the cold winter, but also to obtain a relatively low storage temperature and prolong the storage cycle.
Rack storage method
Garlic rack settings. Choose a dry and ventilated indoor environment with wooden or bamboo bench or cone ladder for garlic.
This method is suitable for use in the northeast and northwest, the disadvantage is that the storage capacity is limited, not suitable for large-scale storage, and the advantage is that the ventilation performance is good, and it can be stored for a long time.
Garlic management. The garlic placed on the shelf should not be too dense, the thickness should not be too thick, and the spacing between the garlic bodies and between the layers should be left to meet the needs of the garlic head for ventilation and heat dissipation.
During storage, it is necessary to turn over regularly, which is also conducive to ventilation and storage, and if rotten and spoiled garlic is found in the process, remove it in time, and remember not to be exposed to moisture and rain.
Precautions. According to the temperature, adjust the management measures, if the temperature is too high, it is necessary to strengthen heat dissipation and ventilation, keep the storage environment dry, and avoid excessive temperature and disease;
If the temperature is too low, wrap it with firewood or cotton wool to keep warm and avoid garlic damage from freezing. At the same time, it is also necessary to reasonably set the height of the reactor to prevent the stack from collapsing too high.
Ventilation storage method
Warehousing. After the garlic harvest is completed, it is first placed in a cool and ventilated location for a short time for pre-storage, and then the temperature is relatively low at night to carry out storage operations intensively.
The tools for storing garlic should be durable, no disease, no mildew, no deformation, no peculiar smell, keep a distance between the basket and the basket, and not squeeze each other, leaving a gap for ventilation.
Storage management. In the early stage of garlic storage, it is necessary to increase the ventilation volume so that the temperature can be quickly reduced, and with the passage of time, the temperature gradually decreases, and then the ventilation volume and ventilation time are reduced.
It should be noted that the ventilation volume increases at the same time, the humidity in the warehouse changes, in the early stage, the ventilation volume is large, the humidity is low, to add water to moisturize, in the deep winter, the ventilation volume is small, the humidity is high, and the ventilation should be based on the situation.
Precautions. In order to reduce the threat of diseased bacteria and insect pests during storage, the garlic should be cleaned after the warehouse is completed, and the tools and equipment used should be disinfected by high temperature exposure.
At the same time, it is necessary to use chemicals for disinfection, such as buying sulfur fumigators online, mixing sulfur with finely crushed sawdust and burning, fumigating in a closed area for 48 hours, and then opening the door for ventilation.
Finally, garlic storage is no trivial matter, we must choose the right method, and at the same time, the purchase of garlic should avoid soft rot and rotten garlic and mechanical bump garlic, so as to reduce the loss in the storage process.
In the actual storage process of garlic, it is necessary to choose a suitable method of storing garlic according to the actual situation, and it is necessary to regularly check the storage situation, solve problems in time, and reduce economic losses.