The main production of garlic shoots: garlic shoots in all parts of the country are planted, of which Sheyang County, Jiangsu Province, known as "China's garlic shoots hometown", in Shandong Laiwu, Jinxiang, Jurchen, Jiangsu, Henan and so on is also a centralized production area of garlic shoots.
Garlic shoots fresh cold storage design temperature: 0 ℃ to -1 ℃, relative humidity of 90% -95%, the library temperature fluctuations Small.
Garlic shoots preservation cold storage design note:
1. Garlic shoots harvesting is completed to be graded and preserved, preservation of the integrity of the garlic shoots, no damage to the garlic shoots.
2. Garlic shoots need to enter the pre-cooling room for pre-cooling before entering the warehouse, to prevent garlic shoots directly into the warehouse caused by temperature fluctuations in the warehouse and the temperature difference is too large to cause damage.
3. Harvested garlic shoots front harvest, try to avoid harvesting after the rain.
4. Garlic shoots need to be stored as soon as possible after harvesting, so as to extend the preservation time.
5. It is prohibited to store garlic shoots that have been discolored, heaped with heat, or soaked in rain.
6. Garlic shoots into the warehouse is to be preserved preservative treatment, which can extend the freshness of garlic shoots.
7. Garlic shoots by the antiseptic treatment and product temperature down to 0 ℃, before bagging. To be in accordance with the packaging design capacity bagging, such as 600mm × 1100mm, loading 30 pounds (15 kg); 700mm × 1100mm, loading 40 pounds (20 kg), loading error should not exceed 5%.
8. Fresh bag to leak detection, found that there are holes or broken with transparent tape.
9. Fresh storage should pay attention to ventilation, generally 1-2 months for a replacement.