2, the quality standard should be ripe and moderate, complete without deformation, bright green color.

3, it is best to use the garlic clover harvested in the early stage, and pay attention not to harvest after the rain or with dew.

4, after harvesting is strictly prohibited in the sun and placed at room temperature for too long, try to do the same day harvesting day into the warehouse, the longest not more than 48 hours.

5, can not be timely storage of garlic moss, should be placed in the shade, and avoid a large number of piles, resulting in moss tips yellow.

6, has begun to wilt and discoloration, heap of heat or heap of storage when the rain, soaked garlic can not enter the warehouse.

7, selection and finishing must be eliminated injury, disease, moss bud expansion, discoloration, soft strips and scratch moss products.

8, pre-cooled shelves should be designed according to the amount of storage racks spread evenly and neatly placed, not more than 30 cm thick.

9, garlic clover product temperature down to 0 ℃, garlic clover to be preserved, available vegetable preservation fumigant.

10, the bag should be leakage detection, found that there are holes or damage with transparent tape.

11, garlic by the preservation of preservative treatment and product temperature down to 0 ℃, before bagging. In accordance with the packaging design capacity bagging

12, bagging requirements in the rack operation. After the entire warehouse to be loaded uniformly tied, tied the mouth of the bag should leave a certain gap, to keep the moss tips loose, silicon window bags should pay attention to the silicon window facing up.

13, storage temperature of 0 ℃ ± 0.5 ℃, humidity of 90-95%.

14, the library should be regularly ventilated, generally one and a half months,