In China, the harvest time of garlic sprouts from south to north is from April to July, and after the harvest is in the high temperature season, garlic sprouts are highly metabolic, and they are easy to dehydrate, age, and rot. In order to solve this problem, the new storage and fresh-keeping technology of garlic sprouts is introduced to the majority of farmers. 1. Harvest timely. Timely harvesting is an important part of ensuring the quality of garlic sprouts. Violet garlic bulbs are generally harvested in early May and white-leather bulbs are available after May 20. When the stolons grow to the top of the leaves and bent to a side (hook) into a ball, hairpin white, drumsticks, near the part of the sheath yellow, the whole garlic bulb is a large scale hook shape when the harvest is appropriate. Harvesting should be carried out after 10 o'clock in the morning on sunny days. Avoid rain harvesting. Generally, the method of “raising the seedlings†is adopted, that is, the stem portion of the garlic sprout exposed by the top leaf is lifted by hand, and the stem stem is disconnected from the base. The length of garlic stem is about 30cm. 2. Post-harvest pretreatment. After the garlic pods are harvested, they should be processed immediately under the ground shade. Excluding the small, overly tender, old hardened (swelled and yellowed, decayed stems aging), broken head, pest-infested garlic sprouts, remove the sheath, cut off the fibrotic part of the base, and grading according to size and quality. The plastic ropes are bundled from the stalks at a height of 3 to 5 cm, and 0.5 to 1 kg each. The well-treated garlic sprouts should be promptly placed in a ventilated packaging container and quickly transferred to a cool, ventilated place to disperse the respiratory heat and field heat as soon as possible. If the use of modified atmosphere storage can be placed in a pre-cooled garlic sprouts to 1 ~ 4 °C, in order to delay aging. Ice cold preserving can be immersed in ice water for 1 to 2 hours, not only can quickly reduce the temperature, but also have a certain effect on maintaining fresh green. 3. Storage and preservation methods. The methods of storage and preservation of garlic sprouts include: ice storage method, spontaneous air-conditioning storage method, silicon window bag sealing method, and plastic large-scale air-conditioned storage method. 1 ice storage method: This method is suitable for northern production. The cellar was made of 70cm40cm ice bricks. Then put the smashed garlic and ice cubes in the wet pudding into 3 to 5 layers. Press the ice on the top and then fill it with crushed ice bricks. The top is covered with 1m thick rice husk. Although this method is simple and easy, it requires a lot of ice and manpower, and the rotting rate in the following year is 20% to 40%. 2 spontaneous atmosphere storage method: 100cm75cm polyethylene film bag filled with 15 ~ 20kg of garlic sprouts, sealed port. Store temperature is controlled between -0.5°C and 0.5°C. When the oxygen concentration in the bag reaches 1% and the carbon dioxide concentration reaches 12% to 15%, the bag vent should be released; when the oxygen concentration reaches 18% and the carbon dioxide concentration is 2%, Reclose the bag. Ventilation is performed once every 10 to 15 days in the early stage of storage, once every 7 to 10 days in the late stage of storage, and if water is found in the bag during ventilation, a clean towel is used for drying. This method can store garlic bulbs for more than 8 months. 3Silicon window bag sealing method: The available silicon window storage bag, fresh window of silicon window, and active silicon window account can be used to freely adjust the gas composition in the bag to the ideal level. The storage temperature is -0.5 to 0.5°C, and the oxygen concentration is 2. % ~ 5%, carbon dioxide concentration 3% ~ 8%, Garlic storage period of 8 months, the good rate of 96%. 4 Plastic large-scale air-conditioned storage method: Place pre-prepared garlic sprouts on bamboo baskets or bamboo racks, add slaked lime (0.5kg slaked lime per 10kg of garlic sprouts), absorb carbon dioxide, and fill them with chlorine gas after sealing. It is reduced to 5% and the gas concentration is measured every 1 to 2 days. Under the conditions of a 0°C storage temperature, an oxygen concentration of no less than 2%, a carbon dioxide concentration of no more than 5%, and a relative humidity of 90%, garlic sprouts can be stored for 8 to 9 months. When the oxygen concentration drops to 2%, open the large, pre-made tubular cuffs to the air. If the concentration of carbon dioxide is higher than 8%, quicklime packs can be put through the cuffs and excess carbon dioxide can be aspirated. 4. Note. The main problem in the storage of garlic sprouts is longevity and carbon dioxide poisoning. The method to solve the mildew in the shoot is to spray the shoot tip with a special garlic paste preservative during pre-cooling. 1kg preservative can handle 4000kg garlic sprouts and spray with a sprayer before bagging. The method of preventing carbon dioxide poisoning is to narrow the temperature difference. The temperature for storage of garlic bulbs is generally between 0°C and 0.8°C, and the relative humidity is between 85% and 95%. In short, the storage temperature, humidity, and gas composition should be controlled regardless of the storage method.
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