How to store garlic scientifically? These methods you need to master

I. Simple storage methods. These mainly include hanging storage, rack storage, cool shed storage, cellar storage, etc. To store garlic by these methods, it must first be pre-stored. After harvesting, arrange the garlic on dry ground and sun-dry it for 2-4 days, so that the leaf sheaths, scales and bulbs are fully dried and dehydrated, reaching about 70% dryness, and when the pseudostem becomes soft, it can be braided, or the root whiskers and pseudostem can be cut off and the heads packed loose.

1. Rack storage. Choose an indoor space with higher ground and good ventilation, place wooden ladders or racks, and hang the braided garlic strings or loose garlic heads in layers on the ladders or racks, taking care to ventilate.

2. Cool shed storage. After harvesting commercial garlic, build a cool shed outdoors for temporary storage. A shed should be built on higher, dry ground, and rack storage or stacking inside the shed are both acceptable.

3. Cellar storage. This is a storage form suited to cold regions, and there are two types: underground and semi-underground. Its main feature is that temperature and humidity are relatively stable and less affected by the outside.

II. High-temperature drying method. After harvesting the garlic, create a high temperature above 30°C and a relative humidity of 50%, so that the garlic heads dry quickly and are prompted to enter dormancy rapidly. Because of the low moisture content, the respiration intensity of the garlic is reduced, achieving the purpose of long-term storage.

III. Chemical storage method. 12-17 days before harvest, spray the leaf surface with an aqueous solution of maleic hydrazide sprout inhibitor at about 2000 ppm. When spraying, it must be even, and both the upper and lower surfaces of the leaves should be covered with fine droplets. If rain occurs within 24 hours after spraying, re-spray once promptly after the weather clears. If the spraying period is missed before harvest, the garlic can also be soaked for 1 hour after harvest in an aqueous maleic hydrazide solution at about 2000 ppm. Note in particular that garlic kept for seed cannot be stored by this method.