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Storage of garlic
When harvesting garlic, it's essential to carefully sort the bulbs before storage. First, the **hanging method** involves selecting only healthy, undamaged garlic with no signs of rot or moisture. Discard small, damaged, or moldy bulbs. Once selected, lay the garlic on the ground to dry until the stems and leaves turn soft and yellow, and the outer skin is fully dry. Then, group 50 to 100 similar-sized bulbs together and hang them under a shaded, well-ventilated area to continue drying for long-term storage.
The **heap method** begins by removing any loose, insect-infested, or moldy garlic. Bundle the remaining bulbs into groups of 50 to 100 and allow the leaves to dry first. After the leaves are dry, focus on drying the roots. Hang the bundles for 7 to 10 days in a cool, ventilated space. During this time, open the pile every 3 to 5 days to ensure even drying, regardless of weather conditions. During the day, expose the garlic to air, and at night, cover it to protect from rain and prevent rot. Repeat this process once more after about a week to ensure thorough drying, then store the garlic in a well-ventilated room or bamboo baskets, checking regularly to maintain low humidity and cool conditions.
For the **burial method**, choose a site with a width of 1 to 1.5 meters. Before burying, select only firm, disease-free garlic to avoid spoilage during storage. Dig a shallow trench, line the bottom with a 2 cm layer of sand or fine soil, then place a layer of garlic inside. Stack the garlic up to about 5 cm below the ground level and cover it completely with soil or straw. This method creates a sealed environment that limits oxygen exposure, reduces respiration, and helps control internal gas levels, which is ideal for long-term preservation.
Another technique is **radiation storage**, where garlic is exposed to a controlled dose of gamma rays—typically around 14,000 Gy. This radiation causes ionization within the garlic, generating free radicals that slow down metabolic activity, effectively inhibiting sprouting and extending shelf life. This method is simple, safe, and allows garlic to be stored at room temperature for up to 1 to 2 years without significant loss of quality.
Lastly, **chemical storage** often uses a substance called Qingxin (a type of plant growth regulator). It comes in water-soluble forms such as sodium, potassium, or ammonium salts, and is considered low in toxicity to humans and animals. The application involves spraying a diluted solution (120–180 times) onto garlic leaves one week before harvest and after the initial harvest to suppress sprouting. After spraying, always clean the equipment thoroughly and avoid direct contact with the bulbs to prevent damage to their natural germination ability.
By using these different methods, you can effectively preserve garlic for extended periods while maintaining its quality and flavor. Each technique has its own advantages, so choosing the right one depends on your available resources, climate, and storage conditions.