1, garlic storage method
First, storage at room temperature
Normal temperature storage is a way to store garlic at natural temperature by using its own physiological dormancy characteristics. This method is simple and low cost, and it is often used by garlic farmers in China, but the storage period is short. During storage, garlic is prone to mildew in the south and freezing injury in the north. When storing, you should choose a high-lying, ventilated and dry place to set up a rain shelter, cross-frame a wooden stick under the shed or indoors, separate the trimmed and fully aired garlic bundles from the center, and frame the garlic downwards on the wooden stick, paying attention to leaving a gap for management and ventilation.
Second, low-temperature storage
Garlic is stored in a cold storage with mechanical refrigeration. The temperature of the cold storage is easy to control, which has a good effect on prolonging the dormancy period, inhibiting germination and preventing rot. The hot summer in the north and the south are ideal storage environments for garlic. It should be dried before storage, otherwise high humidity will lead to decay. Garlic must be pre-stored (when the daily average temperature of the outside world is Shang Gao, it can be stored indoors or under a rain shelter for a period of time, and the outside temperature will start to drop after the end of the sleep period (to get rich: www.nczfj.com)), and then pre-cooled to make the temperature close to the cold storage temperature, so as to reduce the load of the cold storage system. If it is not pre-cooled, the temperature of the cold storage must gradually transition from normal temperature to the appropriate storage temperature, and the appropriate storage temperature of the cold storage is-. The temperature in the cold storage should be kept constant, and thermometers should be placed at different positions in the storage to keep the temperature uniform. The air humidity in the warehouse should also be measured frequently, and the relative humidity of the air should be kept below 80%, preferably around 70%. If the humidity is too high, hygroscopic agents such as calcium oxide and calcium chloride can be placed on the wall. When leaving the warehouse, the product should naturally heat up to prevent condensation.
The northern area is stored in cold cellar. The cellar temperature can be controlled at 01℃ and the relative humidity is 70% ~ 75%. Under this condition, garlic can be stored for 6 ~ 8 months.
If there is no cold storage condition, it can also be placed in a ventilated, dry and fireworks-free vegetable cellar or house. Try to control the storage temperature of garlic at-0.6 ~ 0℃ and the humidity at 65% ~ 70%.
Third, high temperature storage
1. Edible garlic
Garlic will germinate rapidly at 5 ~18℃ after going through a low temperature stage and dormancy. Storing the harvested garlic in a high temperature environment of 30 ~ 34℃ can keep fresh for more than 1 year. At the same time, it can also inhibit the respiratory metabolism of garlic and delay germination under a slight drying condition with a relative humidity of 40% ~ 50%. Low oxygen and high carbon dioxide can also inhibit the respiration and germination of garlic.
Step 2 grow garlic
Different from edible garlic, stored garlic can be stored at high temperature, and the appropriate drying condition is 15℃ at room temperature and relative humidity not exceeding 70%, which is beneficial to improve the seed quality. If the stable low temperature of-3 ~-1℃ is ensured in winter, and the high temperature treatment of18 ~ 20℃ is given about 40 days before sowing, the seed properties can also be improved.
Fourth, string hanging storage
When harvesting, the garlic plants are uprooted, and the garlic that is too big, too small, stems and leaves are rotten, damaged by mechanical operation and wet by rain is removed. Then, the roots and a part of the stem discs are cut off and leveled with a knife along the bulb root chassis, leaving only10 ~15 cm pseudostems. Spread it out in a ventilated and dry place and dry it for 2 ~ 4 days, so as to promote garlic and stems and leaves to dry quickly and enter a dormant state, and avoid rain during drying. Remove garlic with mechanical injury, rot and diseases and insect pests after exposure or artificial drying. In summer and autumn, it can be hung in a temporary arbor, a cool room or a ventilated storage room, and it is best to move it into a ventilated storage room in winter to avoid being damp and cold. You can also string the fake stems of garlic with galvanized iron wires and hang them under the eaves in front of and behind the house, or first tie garlic into 1 0 bundles every 8 ~10 (tied on the fake stems), and then hang them on the iron wires or nylon ropes under the eaves in rows to dry naturally. This method is not easy to rot, good in quality, convenient and simple.
V. shelf storage
Just like string hanging storage, pre-store the garlic cloves, choose a high-lying and well-ventilated room, put a wooden ladder and hang the garlic cloves on the horizontal frame of the ladder layer by layer, paying attention to good ventilation and not being affected with damp or rain. Turn 1 time every 2 ~ 3 days during storage, and timely remove rotten and sick garlic.
Six, cellar storage
It is ideal to cellar in the cold northeast. Generally, the cellar site is located in a dry place with hard soil, high terrain, and the stored garlic should be pre-stored. Garlic can be scattered or piled in the cellar. Spread a layer of dry wheat straw (or chaff) at the bottom of the cellar first, and then a layer of garlic with a layer of wheat straw (or chaff). Don't pile it too thick or too big. Always check and clean up rotten and deteriorated garlic heads in time. This legal system uses the characteristics of low temperature and low humidity in the cellar to ensure a stable storage environment for garlic.
Seven, chaff burial
Spread a layer of chaff with a thickness of about 2 cm at the bottom of the box, basket or buried pit, and then lay a layer of chaff according to the height of 2 ~ 3 garlic heads, and cover it with chaff when it is about 5 cm away from the mouth of the container, so that the garlic heads are not exposed to the air. This method mainly uses the insulating properties of rice chaff to keep the temperature and humidity in the storage environment relatively stable, so that garlic can be stored in a micro-vacuum sealed condition, which is beneficial to the accumulation of carbon dioxide and the relative reduction of oxygen content in the storage environment, thus effectively inhibiting the respiration of garlic and achieving the purpose of prolonging the storage period of garlic.
Eight, chemical storage
7 days before garlic harvest, spray with 0.1%~ 0.15% fresh water solution. The liquid medicine must be sprayed evenly, and the leaves are covered with fog beads. If it rains within 24 hours after taking the medicine, it must be re-sprayed 1 time after clearing up. When stored, it can be hung or stacked in a ventilated and cool place. Be careful not to spray garlic. Generally, it can be stored in the new garlic market after spraying.
Nine, coating preservation
After the garlic is harvested and dried in the sun, the paraffin is melted into a paraffin liquid, and then the garlic is soaked in the paraffin liquid. The temperature of paraffin liquid should not be too high, and the soaking time should not be too long, as long as it is soaked evenly and soaked. This method can be stored until next May.
Ten, hoarding around the mat to keep fresh
Choose a site with high terrain, dry soil and good drainage performance. Place sleepers on the ground, spread straw on it, and then use straw curtains (or wicker, Sophora japonica, etc.) to weave a round barn with a diameter of about 100 cm and a height of about 150 cm (each barn can store 800-900 kg of garlic). Put the collected and dried garlic into the barn, pile up on the top of the round barn and cover it with 2 ~ 3 layers of reed mats, surround it with mats, and tie it tightly with ropes vertically and horizontally, and seal the barn tightly to prevent sun and rain. At the initial stage of storage, it is poured every 2 ~ 3 weeks 1 time, so as to eliminate moisture in the storage in time and eliminate rotten and sick garlic. After entering winter, certain cold-proof measures should be taken to prevent freezing injury. In the middle and late storage, it is generally not necessary to pour it, so as to ensure a good closed environment and play a certain role in spontaneous gas regulation. When adopting the above method, as long as we pay attention to keep it ventilated, cool and low temperature, we can get better storage and fresh-keeping effect.
Eleven, plastic film tent sealed artificial modified atmosphere storage
This method can be fully used in normal temperature warehouses, earth pits or cold storage without refrigeration equipment. Plastic tents are generally made of polyethylene or polyvinyl chloride films with a thickness of 0.23 ~ 0.4 mm. Before entering the account, garlic must be pre-stored, disinfected in storage environment and plastic account, and the air tightness of plastic account should be checked. During the storage period, the control of gas index in the account is the key technology of controlled atmosphere storage. After the account is deducted, the concentrations of oxygen and carbon dioxide should be measured regularly every day. When the oxygen concentration in the account is lower than 2%, the cuff of the account should be opened for controlled atmosphere. When the concentration of carbon dioxide is higher than 16%, a proper amount of calcium hydroxide should be added. In order to make the gas composition in the account uniform, a blower can be used to circulate the gas in the account. Check the storage situation of garlic regularly, and eliminate the problems in time when found. The products should be strongly ventilated before leaving the warehouse. When the temperature is 2 ~ 3℃, the relative humidity is 75% ~ 90%, the volume of carbon dioxide is 5% ~ 6%, and the volume of oxygen is 3% ~ 4%, it can be stored for180 ~ 240 days.
XII. Radiation Treatment
The optimum dose of γ -ray to prolong the storage period of fresh garlic is 8000 ~
10000 rad, and the storage period is 4 ~ 6 months. If the temperature and humidity are well controlled, it can not only inhibit germination, but also kill eggs and germs. It can be stored fresh for 5 ~10 months, but the investment is large and the equipment requirements are strict.
XIII. Family Storage
For families, the storage capacity is generally small and the time is not too long. You can take the method of putting garlic in plastic bags for storage. Note that the room temperature should be kept at13 ~ 30℃, and the dried and deteriorated garlic should be removed before storage, so as not to affect other good garlic in plastic bags. Check 1 time every 7 ~ 8 days, and if it is found to be deteriorated, it should be removed in time, so that it can be stored for a long time.
2. The efficacy of garlic
1, energetic
Garlic can effectively supplement the substances needed by the kidney, improve the symptoms of general weakness caused by deficiency of kidney-qi, and promote the production of sperm, thus greatly increasing the number of sperm.
2. Prevent colds
Garlic contains a capsaicin called "propylene sulfide", which has a good killing effect on pathogenic bacteria and parasites, and can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose.
3, detoxification and bowel clearing
Garlic can effectively inhibit and kill helicobacter pylori and other bacterial viruses that cause gastrointestinal diseases, remove toxic substances from the stomach, stimulate the gastrointestinal mucosa, promote appetite and accelerate digestion.
4. Reduce blood sugar
Garlic can promote the secretion of insulin, increase the absorption of glucose by tissues and cells, improve the glucose tolerance of human body, rapidly reduce the blood sugar level in the body, and kill various germs that induce diabetes due to infection, thus effectively preventing and treating diabetes.
5, prevention and treatment of cardiovascular and cerebrovascular diseases
Eating garlic in autumn can prevent fat deposition in cardiovascular and cerebrovascular diseases, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase the dilation of arterioles, promote vasodilation, regulate blood pressure, and increase vascular permeability, thus inhibiting the formation of thrombus and preventing arteriosclerosis.
6. Protect liver function
Selenium, a trace element in garlic, can protect the liver by participating in the aerobic metabolism of blood, removing toxins and reducing the detoxification burden of the liver.
7. Strong sterilization
Sulfur-containing compounds in garlic have extremely strong antibacterial and anti-inflammatory effects, which can inhibit and kill many kinds of cocci, bacilli, fungi and viruses. It is the strongest antibacterial effect among natural plants found at present.
8. Prevention and treatment of tumor and cancer
Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that the population with the lowest incidence of cancer is the population with the highest selenium content in blood. According to the National Cancer Organization of the United States, among the plants with the most anticancer potential in the world, garlic ranks first.
9, in addition to stretch marks
Garlic is one of the few secret recipes to remove stretch marks. Mash garlic cloves to get juice, drop it into hot oil, and smear it on stretch marks for two weeks.
10, anti-aging effect
Some ingredients in garlic have antioxidant and anti-aging properties similar to those of vitamin E and vitamin C.
1 1, improve glucose metabolism
Studies have confirmed that eating raw garlic can improve the glucose tolerance of normal people, at the same time, it can also promote the secretion of insulin and increase the utilization of glucose by tissues and cells, thus reducing the blood sugar level.
12, acne
The antibacterial properties of garlic help to clean the skin and make the skin tone better. You can cut garlic cloves in half, then gently rub them on acne, and stick to them for a few days to get obvious results.
13, antiallergic effect
Eating garlic raw in autumn can reduce the degree of allergic reactions, especially those caused by temperature changes. The best way is to start eating garlic raw a few weeks before the allergy season.
14, prevention of female mycotic female genital inflammation
Mycotic female privates are caused by fungal infection. Garlic contains a lot of allicin, garlic Lazio and other substances, which is a natural and powerful bactericidal substance and has great bactericidal effect, which can inhibit the overgrowth and reproduction of Candida albicans in female privates. Therefore, women can effectively prevent the occurrence of mycotic female privates by eating more garlic food every day.
15, anti-fatigue effect
Some people have found that pork is one of the foods rich in vitamin B 1, and the combination of vitamin B 1 and allicin contained in garlic can play a good role in eliminating fatigue and restoring physical strength.