The garlic head harvest is extremely sensitive to the surrounding environment during storage (such as temperature, humidity, etc.) due to entering the dormancy period, being slightly careless and perishable. Here are some methods of soil preservation:
In order to mix the skins, first lay a layer of 2 cm thick crust on the bottom of the storage (or basket), and then spread a layer of garlic (2 to 3 heads of garlic) as a layer of crust. The dried garlic was piled up one by one, and when it was stacked 4-5 cm from the mouth of the storage container, the garlic was completely covered with a pestle. This method was mainly to use the molting to keep the carbon dioxide accumulation and oxygen content in the storage environment. Relatively lower, which can effectively inhibit the respiration of garlic, to extend the storage of garlic.
The enclosure has a high choice of terrain, dry soil, and good drainage. On the ground is a sleeper with a stalk of straw, and then a stalk with a diameter of about 100 cm and a height of about 150 cm is knitted with straw curtains (or wicker, purlins). Each pod can store 800-900 kilograms of garlic. The dry garlic head is placed in the pot, and the dome is piled into a conical back cover with 2-3 layers of reed seats. Surrounded by mats, the string is tightly bound with ropes and tightly sealed to prevent the sun from drying out. In the initial stage of storage, it should be poured once every 2-3 days so that the moisture in the worms can be eliminated promptly and the rot infected garlic heads can be removed. After entering the winter, cold measures should be taken to prevent freezing damage. In the middle and later stages of storage, it is generally not necessary to dump them in order to ensure that there is a good enclosed environment and a certain degree of spontaneous gas regulation. This method can receive better storage and preservation effects as long as it maintains ventilation, cooling, and low temperature.
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