Detailed Explanation of Garlic Storage Methods and Technical Points

The key to garlic storage is creating suitable environmental conditions for dormancy, inhibiting sprouting and rot. The ideal environmental conditions for garlic storage are: low temperature, low humidity, and ventilation. The most suitable temperature is around 0°C, and the relative humidity is 70-80%. Its simple fresh storage requires no special or complex process equipment, and even more so no fixed storage site; it adapts to local conditions, uses local materials, has a simple process, and is low in cost. The storage time can reach 7-8 months. Storage methods include hanging storage, rack storage, and pit storage.

1. Hanging storage: After harvest, select garlic with plump cloves, white color, and no disease spots or wounds for storage. Garlic that has turned yellow, become soft, has a yellowed stem plate, or has moldy cloves must be removed. Sun-dry for 2-4 days to fully dry the leaf sheaths and scales and lose water, promoting the garlic bulbs to quickly enter dormancy. This process is called pre-storage. Then tie every 40-40 garlic bulbs into one group, combine every two groups together, and never bundle them. Set up a support in a cool, dry, well-ventilated house or shade shed, hang the garlic braids on the rack, do not let the braids touch the ground, surround the sides with mats, and do not place them against a wall, to prevent rain or water soaking. This method is simple and easy to carry out, does not require turning during storage, and involves extensive management.

2. Rack storage: The pre-storage method is the same as for hanging storage, braiding them into bundles, but the site requirements are high. Usually choose a well-ventilated, dry indoor site; an indoor site with ventilation equipment is even better. Place wooden or bamboo ladders or racks indoors. Rack shapes include platform-shaped racks, cone-shaped racks, etc. The horizontal spacing of the racks should be large to facilitate air circulation. Place the braided garlic bundles straddling the horizontal dividers in a forked manner. They should not be placed too densely, and the surroundings should not touch the ground or walls. In the early storage period, turn them over from top to bottom every 2-3 days, and remove rotten garlic and diseased garlic at any time. Pay attention to ventilation and avoid moisture.

3. Pit storage: Most storage pits are underground or semi-underground. The storage principle is to use the characteristics that underground temperature and humidity are less affected by external conditions to create a relatively stable fresh storage environment. The pit site must be selected in a place that is dry, high in terrain, does not accumulate water, and is well ventilated. The temperature inside the pit is determined by the depth of the pit. There are many forms of pits; the more commonly used ones are kiln pits and well pits. Garlic can be piled loosely in the pit or stacked in mounds. It is best to spread a layer of dry wheat straw or chaff at the bottom of the pit, then alternate a layer of garlic and a layer of wheat straw or chaff. Do not pile it too thick. Set up ventilation holes in the pit, clean the pit frequently, and promptly remove diseased and rotten garlic.