After the garlic is harvested, the dormancy period is generally 2 to 3 months. After the dormant period, at a temperature of 3 ° C ~ 20 ° C, garlic will quickly germinate, long leaves, consume nutrients in the stem, causing the bulbs to shrink, dry up, the edible value is greatly reduced, and even rot. Therefore, the storage technology of garlic is very necessary. The following is a description of the garlic storage method for garlic growers.
First, the main factors affecting the storage of garlic
1. Temperature: The lowest temperature of garlic fresh storage is -5 ° C ~ -7 ° C, the most suitable storage temperature is -1 ° C ~ -2 ° C.
2. Relative humidity: should not be higher than 80%, 50% to 60% is more suitable.
3. Gas composition: O2 is not less than 2%, preferably 3.5% to 5.5%; CO2 is not more than 16%, and can be controlled at 12% to 16%.
In addition, certain gases in the fresh environment, such as coal gas, gasoline gas, coal oil and gas, as well as ethylene, ethanol, acetaldehyde, etc., affect the preservation of garlic, should try to avoid or eliminate these gases.
4. Harvesting period: Garlic harvesting is too early or too late for its preservation. The suitable harvesting period is 15 days to 20 days after the garlic is harvested. The leaves are withered and the pseudo stems are soft.
Second, garlic storage methods and techniques
Simple storage
It does not require special process equipment and does not require a fixed storage place. It is a method commonly used in rural and urban households.
(1) Hang the harvested garlic, first expose it in the field for 2 days to 4 days, or in the drying room (temperature control 30 ° C ~ 40 ° C, relative humidity 50% ~ 60%) to quickly dry the bulb, make it into Dormancy period. The dried garlic is selected (also before drying) to remove the mechanical damage and pests. Then, every 30 to 60 pieces of garlic are grouped together and stored under a well-ventilated eave or elsewhere. Care should be taken during storage to keep the garlic from getting wet and rainy.
(2) Garlic cloves compiled according to the above method, usually choose a well-ventilated, dry indoor site, and a place with ventilation equipment is better. The wooden or bamboo ladder frame is placed indoors, and the shelf can be formed into a table shape and a cone shape. The ladder frame spacing should be large to facilitate air circulation. Spread the braided garlic on the cross-section, do not over-tighten, pay attention to ventilation, and prevent moisture.
(3) The shoal is mainly to use the characteristics that the underground temperature and humidity are less affected by the outside world, creating a stable fresh environment. In cold regions such as the Northeast, it is ideal to store garlic. Garlic can be scattered in the sputum, and it can also be encircled. It is best to lay a layer of dry straw or chaff on the bottom of the crucible, then a layer of garlic with a layer of straw or chaff. Do not pile too thick, and set the ventilation holes in the crucible.
2. Mechanical refrigeration
Through manual temperature control, the preservation time is long, the preservation quality is good, and the economic benefits are remarkable.
Before the garlic is put into storage, the equipment should be repaired, the warehouse should be cleaned, and then the warehouse and the packaging containers used should be sterilized. Three days before storage, the warehouse was cooled to a temperature of -1 °C to -2 °C.
After harvesting, garlic is first subjected to high temperature induced dormancy treatment, and the method is the same as hanging. Remove roots, leave 1 cm to 1.5 cm of pseudo stems, select and classify garlic, remove mechanical damage and pests, and then pack, basket, mesh or export according to export requirements. Can be placed directly in the library, pay attention to the code is not too large, between the åž› and åž› to leave a certain distance, conditional can be placed in the library.
The optimum temperature for garlic refrigeration is -1 °C ~ -2 °C (temperature control - 4 °C in some places), the relative humidity is 50% to 60%, and the maximum is not more than 80%. The temperature of the reservoir should be kept constant during storage. Note that thermometers should be placed at different locations in the library to ensure consistent temperature. Regularly check the quality of fresh garlic during storage and find problems in a timely manner.
The product should be slowly warmed up to prevent condensation on the surface of the garlic bulb.
Problems to be aware of during storage:
(1) It is best not to exceed 1/8 of the library capacity at one time.
(2) The temperature of the reservoir should be kept constant and the temperature fluctuation should not be too large.
(3) Combined with plastic bag packaging or plastic large account for air conditioning storage.
(4) During the storage process, it is best not to mix with other fruits or vegetables in the same storage to avoid odor or other adverse effects.
(5) Every half month or so in the warehouse, the warehouse door is ventilated at night.
3. Modified atmosphere storage
The lower the O2 content in the fresh garlic, the higher the CO2 content, and the more effective the inhibition of germination. However, O2 should not be lower than 2%, CO2 should not be higher than 16%, O2 is usually controlled between 3.5% and 5.5%, and CO2 control is better at 12% to 16%.
Garlic is stored in a plastic bag, in a silicone bag, or in a plastic bag, using a natural oxygen or air conditioner to regulate the air. In addition to the mechanical refrigeration method, the gas composition in the bag or in the account should be measured regularly. When the O2 or CO2 content exceeds the standard, the air is ventilated through the mouth or the gas conditioner.
3. Common diseases and prevention in garlic fresh storage
The garlic bulbs are cotton-like rot; the bulbs are dry and rot, and lose their ability to germinate; the bulbs are eroded and have fever and metamorphosis. These conditions are caused by improper control of garlic in the environment or mechanical damage, or infection with penicillium, Fusarium and parasites during storage.
In order to prevent the garlic from decaying and deteriorating during the fresh storage process, the environmental conditions can be controlled, the temperature is controlled below 0 °C, the well-ventilated and dry state is protected, the mechanical injury is removed, the storage-resistant variety is selected, and the storage room and utensils are noted before storage. Sterilization and disinfection; timely removal of rotten garlic during preservation.
Herbal Extract,Eupatorium Extract Powder,Eupatorium Adenophorum Extract Powder,Eupatorium Perfoliatum Extract Powder
Fufeng Sinuote Biotechnology Co.,Ltd. , https://www.sntextract.com