Garlic is one of the major varieties of agricultural products exported in China. It exports about 300,000 tons annually. Among them, refrigerated (preserved) garlic accounts for about 60% of total exports. Therefore, whether the preservation technology is mature or not has a direct impact on the quality of garlic for export preservation. First, the principle of preservation of garlic, garlic and garlic in the development of the valve mature, then enter the dormancy period of 1-2 months, dormant period, even in the appropriate temperature, humidity and gas composition and other environmental conditions, will not germinate. After the dormancy period, the coleoptile and bud primordium began to grow, and the young buds gradually germinated under appropriate conditions. The storage and preservation of garlic is actually after the dormancy period of garlic has been taken, and necessary measures are taken to cause its growth conditions to be inappropriate so as to force it to continue sleeping. That is, through appropriate measures such as low temperature and low oxygen, the strength of their life activities can be suppressed, and their material consumption rate can be reduced to maintain their original fresh state. Second, the common method of storage and preservation of garlic (a) high temperature storage. The garlic is kept at a high temperature between 28-32°C to keep it from germinating, thus prolonging its storage time. However, this method is only suitable for short-term storage, because the garlic is easy to lose water, blisters and shrinkage. . (b) Low humidity storage. Mechanical refrigeration (constant storage) reduces the temperature, inhibits its life activities and controls the germination of scale buds. This method is currently widely used. (c) Atmosphere storage. Using the inhibitory effect of the gas environment on life activities, the gas composition is adjusted under suitable low temperature conditions to achieve the purpose of preservation. (d) Radiation preservation. The use of C0γ radiation to irradiate garlic, inhibit buds, kill insects and sterilize, suitable for storage of garlic for a long time. Third, the main technical conditions of constant temperature storage (1) the quality and quality of garlic. Garlic used for storage should be strictly controlled in quality. Choose garlic without mechanical injury, insect infestation, no moldiness, normal skin color, well-proportioned heads, not loose petals, and be fully exposed to dryness. (b) Storage time and storage temperature. The garlic storage time should be completed before the end of its physiological dormancy period, ie by the end of July or early August. At the time of storage, high-density plastic woven bags are used, which can reduce bumps and provide -moisturizing and gas-retaining effects. The ability of garlic to tolerate low temperatures is very strong. It will not cause freezing damage in -7°C for a short time. The storage temperature of garlic should be controlled between -2.5-3.5°C and -3.5-4.5°C in the later period. The temperature difference is controlled within 1°C. If the temperature difference is too large, the activity of the enzyme is easily stimulated, life activity is stimulated, and budding or weight loss occurs. (c) Humidity. Garlic storage and preservation relative humidity - generally between 70% - 80%, too high humidity easy to mold, too low water loss, weight loss caused by "hair loss." During storage, due to the frosting of the condenser and other reasons, the humidity in the warehouse will gradually decrease, so it is necessary to regularly add some water, commonly known as “Sheung Shui”. The commonly used “Sheung Shui” method is to spray saturated lime water or salt water on the ground. This type of water has a low freezing point, and it also has a bactericidal effect. (d) Gas composition. The ability of garlic to tolerate carbon dioxide is strong, with a division of 16%. Storage period can generally be controlled between 12% -15%, oxygen concentration can not be less than 1%, otherwise there will be garlic poisoning deterioration. Fourth, daily management (a) regularly and irregularly measure the composition of the gas composition, reasonable arrangements for ventilation time, to prevent the deterioration of garlic carbon dioxide poisoning. (b) The library door should be managed by special personnel and it is forbidden to go in and out at random so as to prevent the germ infection and "leakage" phenomenon. (C) should pay attention to the temperature near the fan and air duct to prevent garlic frostbite, found that the problem should be promptly taken measures to cover with a straw or sack.

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