Garlic cold storage method: garlic harvesting?
Garlic grading: garlic used for storage should be of good quality and high quality, and garlic without mechanical damage and mildew should be selected; Mechanical damage has a great influence on the quality of storage and preservation, because the respiration and transpiration of damaged garlic will be greatly enhanced, and the damaged part will be easily invaded by Penicillium, which will gradually invade the whole garlic clove.
Garlic packaging: after harvesting, the roots of garlic should be removed, leaving a false stem of 1~ 1.5cm. Garlic should be selected and graded to remove mechanical damage and pests, and then packed in boxes, baskets, nets or warehouses according to export requirements.
Cold storage management: before garlic is put into storage, the equipment should be overhauled, the warehouse should be cleaned, and then the warehouse and the used packaging containers should be disinfected. 3 days before warehousing, cool the warehouse to-1~-2℃.
Temperature and humidity management of cold storage: the suitable temperature for garlic storage is-1~-4℃, the relative humidity is 60%~70%, and the humidity should not exceed 80%. Too high humidity will cause mildew, and too low humidity will easily lose water. During storage, the storage temperature should be kept constant;
Storage management of garlic in cold storage;
Cleaning of cold storage: garlic should be disinfected before entering the cold storage to check the air tightness of the cold storage;
Regular inspection: regularly check garlic in the cold storage and deal with moldy and rotten garlic;
Garlic should be forced to ventilate before leaving the cold storage, so that garlic can adapt to the environment outside the cold storage;
Control the temperature and humidity of the cold storage during storage and keep the temperature and humidity constant;
References:
1000 how to install and maintain the cold storage unit?