Garlic storage conditions: temperature around -2.5 ℃, relative humidity of 70%~75%, during controlled atmosphere storage, oxygen concentration of 3%~5%, and carbon dioxide concentration of about 10% .
Pre storage drying: The external scales of garlic that have been dried gradually wither into a membranous form, which can prevent internal water loss and external water infiltration, and is conducive to dormancy and storage transportation. The drying period requires a high temperature of 26-35 ℃. When drying, the garlic stems and leaves should cover the garlic head, that is, only the stems and leaves should be dried and not the garlic head. During the drying process, it should be flipped frequently. Generally, after 2-3 days of drying, the roots should be cut off with a knife and transferred to a cool place to dry. During this period, attention should be paid to ventilation to prevent internal heating and mold. After the basic air drying, cut off the stems and leaves, and peel off the floating skin. When further drying, the garlic should be spread on the mat to prevent exposure to sunlight.
Inhibiting germination:
External conditions for inhibiting garlic germination during storage: ① low temperature and humidity; ② High temperature and low humidity (storage temperature above 32 ℃, relative humidity below 60%); ③ Low oxygen and high carbon dioxide content controlled atmosphere environment (oxygen concentration not less than 2%, carbon dioxide concentration not higher than 12%); ④ Spraying fresh vegetables in the field before harvest (1-3 days before harvest, using a concentration of 0.2%~0.4% fresh vegetables for field spraying, and spraying again within 24 hours after spraying in case of rain); ⑤ Radiation treatment (using gamma rays of 80-150 Gy). Cold storage with low temperature and humidity is often used in production, or it is stored in a cold storage after radiation treatment.