2.1.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 a ventilated, dry and smokeless vegetable cellar or house with a temperature of 0.6-0℃ and a relative humidity of 65%-70%. This method can be stored for 6-7 months.
2. High temperature storage: After a low temperature dormancy stage, 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, and the temperature should be about 15℃ and the relative humidity should not exceed 70%, which is beneficial to improve the seed quality. If the temperature can be kept at-1-3℃ in winter, and the temperature is changed to18-20℃ 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 stem discs with a knife along the bulb chassis, leaving only10-15 cm pseudostems, and pay attention to flattening the stem discs. After insolation or artificial drying, string the garlic pseudostems with galvanized iron wires and hang them under the eaves in front of and behind the house, or first tie garlic into a handful every 8-10, and then hang them in rows on the iron wires or nylon ropes under the eaves for natural air drying. It can be hung in a temporary arbor, a cool room or a ventilated storage room in summer and autumn; In winter, it is best to move into a ventilated storage room to avoid being damp and cold.
4. Burying of chaff: first lay a layer of chaff with a thickness of about 2cm on the bottom of the box, basket or burial pit, then lay a layer of garlic (2-3 garlic heads are high) and 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 it with chaff so that the garlic heads are not exposed to the air. 5. Chemical storage: Within 7 days before garlic harvest, use 0.1%-0.15% water solution to spray it. 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 again after the weather is fine. Generally, it can be stored in the new garlic market after spraying. Garlic can be hung and stacked in a ventilated and cool place for storage. Garlic can't be sprayed with fresh elements.
6. Film preservation: firstly, 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.