How to preserve garlic?
1, Garlic processing usually takes 20-25 days after harvesting garlic sprouts. Garlic sprouts should be dried on site for 1-2 days after harvesting, and garlic leaves should be used to cover the garlic sprouts to avoid direct sunlight exposure. When the garlic stalks become soft, cut the roots and stems on site (leaving 10-15 centimeters), tie them up, stand and stack them, and then air dry for a few days. When the garlic stalks are slightly dry, they can be stacked and dried in a sunny and ventilated shade shed. Pay attention to flipping the stack to dissipate heat, maintain good ventilation, and prevent rain. After the outer skin of the garlic is dried, the garlic can be cut off (leaving about 2 centimeters of leaf sheaths), put into a woven bag or basket, and stacked in a shaded shed or well ventilated room for pre storage at room temperature until about 10 days before the end of the dormancy period, and then stored in the cold storage.
2, The temperature of garlic refrigeration should be controlled at -3~-4 ℃, and the humidity should be around 80%. This can reduce the dry consumption of garlic during storage and help maintain its fresh and crispy quality. 3, Diseases and prevention during garlic storage: Dry rot disease is a common disease during garlic storage. Most people believe that it is caused by high soil temperature in the later stage of garlic field growth or premature aging due to over maturity during post harvest storage. Prevention and control measures: The key is to implement crop rotation in field cultivation, pay attention to chemical control, avoid damage during harvesting, and control low temperature and low humidity during storage.
