Second, 1. Low temperature storage: garlic should be dried before storage. If it is not dried, garlic will rot due to high humidity. Garlic should generally be stored in ventilated, dry, smokeless vegetable pits or indoors at a temperature of 0.6-0℃ and a relative humidity of 65%-70%. This method can be preserved for 6-7 months.
2. High temperature storage: After a low temperature dormancy period, garlic will germinate rapidly at 5- 18℃. The harvested garlic can be stored at 30-34℃ for more than one year. In addition, under the condition of 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.
Garlic should be stored at high temperature, the temperature is about 65438 05℃, and the relative humidity is not more than 70%, which is beneficial to improve seed quality. If the temperature can be kept at-1-3℃ in winter and changed to 18-20℃ about 40 days before sowing, the same fresh-keeping effect can be obtained.
3. Tandem storage: When harvesting, uproot garlic plants, remove garlic that is too big, too small, rotten or mechanically damaged and wet by rain, and then cut off roots and a part of stems along the bulb chassis with a knife, leaving only 10- 15 cm pseudostems, and pay attention to flattening the stems. After sun drying or artificial sun drying, string garlic pseudostems with galvanized iron wire and hang them under the eaves in front of and behind the house, or tie a handful of garlic every 8- 10, and then hang them under the eaves in rows with iron wire or nylon rope for natural air drying. It can be hung in a temporary arbor, a shady room or a ventilated storage room in summer and autumn; It is best to move into a ventilated storage room in winter to avoid humidity and cold.
4. Burying chaff: first lay a layer of chaff with a thickness of about 2cm on the bottom of the box, basket or pit, then lay a layer of garlic (2-3 garlic heads are high) and then lay a layer of chaff, and pile it up layer by layer until it is about 5cm away from the mouth of the container, and cover the chaff so that the garlic heads are not exposed in the air. 5. Chemical storage: within 7 days before garlic harvest, spray 0. 1%-0. 15% fresh green (MH) water solution. The liquid medicine must be sprayed evenly, and the leaves must be covered with fog beads. If it rains within 24 hours after taking the medicine, it must be sprayed after the weather is clear. Generally, it can be stored in the new garlic market after spraying. Garlic can be hung and stored in a cool and ventilated place. Garlic can't spray fresh elements.
6. Plastic wrap: First, melt the paraffin into paraffin liquid, and then soak the dried garlic 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 store garlic until May of the following year.