First, the harvest of garlic sprouts 1. Timely harvest. When the stems grow out of the top leaves and bent to the side (ie, hook) a circle for the appropriate harvest period. Harvested too tender flavor is not good, not resistant to storage; poor old quality, no long-term storage value. 2. Harvest method. It is advisable to use the method of “raise the seedlingsâ€: hold the stem of the garlic sprouts with the hands of the top leaf to lift upwards and disconnect the stems from the base. Cross-section wounds caused by "raising the seedlings" were easy to heal, while the wounds of the "row seedlings" were perishable. 3. Harvest time. Should choose sunny, avoid rain harvesting. In order to prevent "break", it should be harvested after 10 a.m. Second, post-harvest pretreatment 1. Grading. After harvesting, the grades were selected to eliminate small over-maturity, old-hardened sclerosis (yellow enlargement of the bag, aging of stem stems), broken head injury, pests and diseases and malformed garlic sprouts. Remove the leaf sheath and cut off the senile part of the base. 2. Bundle. Align the cocoons and tie them with plastic ropes at the cocoon 3 to 5 centimeters in diameter, 0.5 to 1 kilogram each. You can also twist a head into a small handle of 0.5 to 1 kg. Avoid large amounts of water loss or accumulation of heat due to wind and sun exposure and cause rot. 3. Pre-cooling. Atmosphere storage can cool garlic bulbs to 1°C in a pre-cooling chamber to delay aging. There is no pre-cooling room, it must also be placed in a cool, ventilated place, so that garlic sprouts to disperse field heat. In the ice cellar, precooling can be carried out by immersing the garlic sprouts in ice water for 1 to 2 hours. The temperature can be quickly reduced, and it can have a certain effect on maintaining fresh green color. Third, the storage method 1. Cold storage air conditioning storage. Disinfect the warehouse, food racks, etc. The warehouse is sterilized with sulphur in an amount of 5 to 10 g/m2. Dish racks and utensils are sterilized with 0.5% bleach and can only be used after exposure. Can use small package air-conditioning storage and large-scale air-conditioned storage two ways. (1) Small package air-conditioned storage. Using a polyethylene plastic film bag with a thickness of 0.06-0.08 mm and a heat-seal of 100 cm and a length of 75 cm, bundle a small bundle of garlic pestles, 15 to 20 kilograms per bag, and tie the bag mouth and put it on the vegetable rack. The library temperature is stable at 0~1°C. Because of the excessive number of bags in the bagging method, it is not easy to adjust the gas components one by one. Natural oxygen reduction can be used. When the oxygen concentration drops to 1~3% and the carbon dioxide concentration rises to 12~14%, the bag is released and the air is released. When the oxygen concentration rises to 18% and the carbon dioxide concentration drops to 2%, it is sealed. In the early stage of storage, the air is released once every 10 days, and the air is released once every 7 days. (2) Big-account air-conditioned storage. The bundled garlic pods were placed on a food shelf 30 cm thick and closed with 0.23 mm thick polyethylene film tents. Nitrogen is filled into the tent to rapidly reduce the oxygen concentration to 3 to 5%. Adjust the temperature and humidity (store temperature 0 ~ 1 °C, relative humidity 85 ~ 90%), can be stored. Check and change the air in time. When the oxygen concentration drops to 2% and the carbon dioxide concentration reaches 5%, ventilate the air. When the oxygen concentration reaches 5% and the carbon dioxide concentration drops to 0, stop the ventilation. It can be safely stored for 8 to 9 months without aging and without being scattered. Suitable for mass storage. In order to absorb the carbon dioxide produced by garlic sprouts, this method is used to add nitric lime. (3) Ice storage. With a straw bag soaked in ice water, a small bag of garlic smashed into a 10-20 kg bag. Or put a small garlic sprouts in a wet pouch wrapped in ice water. The bottom of the pit is covered with ice, surrounded by a good ice wall, and then a layer of garlic covered with a layer of ice, leaving gaps between the package and the package, filling the ice cubes, leveling, can be placed 3 to 5 packages. Not too high to avoid crushing garlic sprouts. If it is a permanent ice cell with insulated cellar roof, it can be covered with thin ice on top of the garlic bulb and covered with several layers of straw bags. If it is a simple ice cell with poor insulation performance, the garlic mash will be filled with crushed ice and then pressed with two layers of ice cubes and then covered with a rice husk with a thickness of 0.7-1 m. The temperature in the cellar is maintained at 0~1°C, the relative humidity is close to 100%, and the ice cubes are in a state of slow melting, and it should be ensured that the bottom of the cellar can be drained smoothly.
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