First, the principle of storage preservation The garlic is still alive after harvest, continue to breathe metabolism, consume nutrients in the body, evaporate water release heat, followed by aging, corruption. The harvested garlic will lose its commodity value after being stored for 7 days at normal temperature (25-30°C) and normal atmospheric conditions (oxygen: 21%, carbon dioxide: 0.03%). A large number of studies have shown that the respiratory metabolism of the garlic moss itself slows down with the decrease of temperature, and low concentration of oxygen and high concentration of carbon dioxide can also greatly reduce respiratory intensity and nutrient consumption. This is the principle of using low-temperature aeration to keep fresh bags and store fresh garlic. Second, storage and preservation of key technologies The storage of garlic should be started from the harvest and acquisition of garlic. After storage, control and management should be conducted in four aspects: temperature, humidity, gas composition, and mildew resistance. 1) Timely collection and timely ordering of pre-chilled bags. Cangshan Garlic comes with a harvest period of about 5 days. In order to ensure the quality of storage, it should be harvested at the best harvesting stage. The morphological criteria for the best harvesting period are: white moss and drumsticks, yellowing near the sheath, whole garlic Large scale hook shape. After the acquisition, choose the uniform thickness, no pests and diseases, no peeling, scratching the garlic, pay attention to the sun and rain, as soon as possible into the pre-cooling room processing and finishing, remove the leaves and moss pants, straighten the moss strips, and then use plastic rope by 1kg About 3-5cm under the moss bar, the elastic should be moderate. 2) Balanced control of temperature and humidity. When the temperature of the storage environment reaches the freezing point of the garlic moss, the freshness preservation effect is the best. This is what we call the ice temperature storage. The freezing point temperature of the garlic moss is -0.8-0°C (slightly different due to its solid content). In practice, when the temperature is higher than -1°C, the garlic will not cause tissue icing. According to many years of experience, it is recommended that the storage temperature index of garlic moss be -1 to 0°C. Within this range, the maximum temperature control index should be reduced as much as possible to reduce A small temperature difference keeps the temperature of the library steady. The humidity in the warehouse is controlled between 80% and 90%. If the humidity is not enough, it is necessary to moisturize. The main measures include spreading water on the ground, hanging wet curtains, or dampening sawdust, etc. At the same time, the high humidity is also conducive to stable storage temperature. 3) Accurately adjust the gas composition. High-stability oxygen and carbon dioxide concentration measuring instruments are selected, and the oxygen and carbon dioxide concentrations in the bag are checked regularly to match the low temperature conditions, resulting in a small environment for air-conditioned storage in the bag. The storage bags currently in use are polyethylene (better than PVC) ordinary permeable bags (for long-term storage) and PVC permeable silicon window bags (for short-term storage such as "National Day"). Ordinary bag air conditioning index: oxygen is 1%-3%; carbon dioxide is 9%-13%, of which carbon dioxide is a high limit indicator, oxygen is a low limit indicator. If only one of the two indicators is up to standard, it should be manually opened and closed. If the oxygen concentration is high or if the concentration of carbon dioxide rises very slowly, it may be that the bag is damaged or the bag is not tight. It should be investigated as soon as possible. The air conditioning index of silicone window bags is 3%-5%; carbon dioxide is 5%-8%. Since the atmosphere composition of the silicon window bag is often limited by the air condition in the warehouse, the consumption of oxygen can be supplemented by increasing the number of ventilation changes in the warehouse, so that the oxygen concentration in the bag will increase and the carbon dioxide concentration will decrease. 4) Anti-mildew treatment. The specific method: first close the warehouse, according to the warehouse volume per cubic meter with 7-9g drug, when the garlic is pre-cooled to -0.8 °C, the aerosol agent is evenly placed in the middle of the library, stacked piles, and then turn off the fan From the inside to the outside, one by one, ignited with dark flames, and sealed the warehouse for more than 4 hours. Then the fan was turned on and the garlic was bagged and put into normal management.
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