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Storage of garlic
Garlic storage methods vary depending on the environment, resources, and desired preservation time. Here are five effective techniques that can be used to store garlic properly after harvest.
First, the hanging method is a traditional and widely used technique. After harvesting, select only healthy garlic bulbs—discard those that are small, damaged, or show signs of rot or moisture. Lay them out in a well-ventilated area to dry until the stems turn yellow and the outer skin becomes dry. Once ready, group 50 to 100 similar-sized bulbs together and hang them under a shaded, airy roof. This allows for slow drying and long-term storage. Make sure the area is protected from direct sunlight and rain.
Second, the pile method involves grouping garlic into bundles of 50 to 100 bulbs each. Dry the leaves first, then the roots. Hang the bundles for 7 to 10 days in a cool, ventilated space. It’s important to open the piles every few 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 moisture. Repeat this process twice over a week to fully dry the garlic before moving it to a storage area like a ventilated room or bamboo basket.
Third, the burial method is ideal for larger quantities. Dig a trench about 1 to 1.5 meters wide. Before burying, carefully select only firm, disease-free garlic bulbs. Place a 2 cm layer of sand or soil at the bottom of the trench, then add a layer of garlic. Continue stacking in layers, leaving about 5 cm from the top, and cover with more soil. This method creates an airtight environment that reduces oxygen levels and limits respiration, helping to preserve the garlic for longer periods.
Fourth, radiation storage uses gamma rays at a lethal dose of 14,000 Gy to treat garlic. The radiation causes ionization within the garlic, producing free radicals that inhibit metabolic activity. This method is efficient, safe, and allows for storage at room temperature for up to 1 to 2 years without significant loss of quality.
Lastly, chemical treatment involves using a substance called Qingshui Su (a type of plant growth regulator). It is water-soluble, low in toxicity, and effective in preventing sprouting. Apply a diluted solution (120–180 times) to garlic leaves one week before harvest. Be careful not to spray directly on the bulbs to avoid affecting germination. Always clean the sprayer after use to prevent contamination.
Each of these methods offers unique advantages, and choosing the right one depends on available space, climate, and storage goals. Proper preparation and consistent monitoring are essential for successful garlic preservation.