The garlic that I bought at home cannot be eaten for a while,and it is very easy to sprout during storage.This is a very troublesome thing.How to solve this problem?The method is simple,just put the garlic in a plastic bag and seal the bag tightly.This is because the carbon dioxide gas released by the garlic in the bag cannot be emitted,which relatively reduces the oxygen in the bag,and also prevents the entry of moisture,so that the garlic is in a dormant state.
Garlic to be stored should be harvested in a sunny day when the leaves begin to turn yellow.When harvesting,first dig the soil under the garlic so that the plants can be easily pulled out of the soil.After harvesting,the garlic is piled up,covered with garlic leaves and dried in the sun for 2 to 3 days.When the garlic straw begins to wilt,trim the root petals,cut off the leaves and stems,and then put the garlic heads in the basket.It is best to expose garlic or dry artificially.For artificial drying,a temperature of 30°C and a relative humidity of about 50%are suitable,which is beneficial to accelerate the drying of garlic,promote dormancy,and prolong the storage period.
1.Low temperature storage:The garlic should be dried before storage.If it is not dried,the garlic will rot due to excessive 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%,ventilation,dryness,and no fireworks.This method can be stored for 6-7 months.
2.High-temperature storage:After a period of low-temperature dormancy,garlic will germinate rapidly at 5--18°C.Keep the harvested garlic in a high temperature environment of 30-34℃,which can be kept fresh for more than one year.In addition,under the relative humidity of 40%-50%,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.
Reserved garlic should be stored at high temperature,and the temperature should be about 15℃,and the relative humidity should not exceed 70%,which is conducive to improving seed properties.If the temperature can be stabilized at-1--3℃in winter,it can be changed to 18--20℃high temperature treatment about 40 days before sowing,and the same freshness preservation effect can be obtained.
3.Skewer storage:uproot the garlic plants during harvesting,remove the garlic heads that are too large,too small,rotten or mechanically damaged and wet from rain,and then use the knife to cut the roots and part of the entrained stems along the bulb chassis.Leave a 10--15cm fake stem,pay attention to flatten the stem disc.After sun exposure or artificial drying,string the garlic stems with galvanized iron wire and hang them under the eaves in front and back of the house,or tie the garlic every 8--10 into a bunch,and then lay the rows of wires hanging under the eaves.Or dry naturally on nylon rope.It can be hung in a temporary pergola,cold room or ventilated storage in summer and autumn;it is best to move into a ventilated storage in winter to avoid moisture and freezing.
4.Buried hull bran:Lay a layer of hull bran about 2 cm thick at the bottom of the box,basket or buried pit,and then a layer of garlic head(2--3 garlic heads high)a layer of hull bran,stacked layer by layer to 5 cm from the mouth of the container Cover left and right with hull bran so that the garlic head is not exposed to the air.
5.Chemical storage:within 7 days before garlic harvest,spray with 0.1%-0.15%concentration of qingxin(MH)aqueous solution.The liquid medicine must be sprayed evenly,and the top and bottom of the blade must be covered with mist beads.If there is rain within 24 hours after the medicine is applied,it must be re-sprayed once the sky is clear.Generally,it can be stored in the new garlic after spraying.Garlic heads can be hung and stored in a cool and ventilated place.Seeding garlic can not be sprayed with Qingxin.
6.Preservation of coating film:First melt paraffin into paraffin liquid,then soak the dried garlic head in paraffin liquid.The temperature of the paraffin liquid should not be too high,and the dipping time should not be too long,as long as it is soaked and soaked.This method can store garlic until May of the following year.