Garlic should be stored in low temperature, the garlic is not high temperature, the temperature at 10 degrees Celsius is very easy to turn yellow, should be kept in cold storage garlic 5 degrees Celsius, the relative humidity at 80% to 85%, to prevent dehydration dry garlic , do not be too stacked heap too much garlic in the middle to prevent overheating and decay, and to maintain a certain ventilation. 1 garlic before entering the storage reservoir to the refrigerator to be sterilized. 2 garlic should be moderately mature, complete no deformity, bright green color, crisp texture, not inflated bud moss, moss stem base of aging, no disease or mechanical injury, uniform thickness, moss stem length should be less than 30 cm . 3, the best selection of pre-harvest garlic, and be careful not to harvest the rain or with dew. 4 garlic after picking prohibited on sun exposure and placed at room temperature for too long, so the same day the same day harvest storage. 5, can not be put in storage of garlic should be placed in the shade and avoid large accumulation, causing yellowing moss tip. 6, has begun to wilt fade, heat storage in the heap or stack rain, blisters of garlic can not be put in storage. 7, was added to the pre-cooling should be evenly spread out neatly placed in the storage rack design capacity, not more than 30 cm thick. 8, when the garlic into cold storage to be preservative treatment, detailed process is as follows: garlic side edges liquid storage preservation process, the first liquid preservative liquid diluted 30 times with water, stir. Bottle can handle seven tons of garlic, preservative treatment can shoot dip or spray coating methods. Sprayed concrete operation is: when garlic was added to the pre-cooling, with good atomization sprayer spray tip of moss and moss constantly flip tip, so spray evenly. In garlic storage temperature dropped to -0.5 ℃, the tip when the moss is dry, closed cooling fan, the preservative pouch packaging bag two mix well, according to 5 g / m amount, 0.5 ~ 1kg / heap evenly distributed in the aisle, from the library to the library door directions by heap ignite and extinguish the fire, leave the scene, close the door, four hours after the power cooling, bagging, a library of smoke and smell great, can be properly ventilated. In the late storage, combined with a bag leaked, then use 1 to 2 times. 9, storage bags to leak, you find there are holes or breakage to use transparent tape cement. 10, after garlic embalmed and product temperature dropped to 0 ℃, before bagging. In accordance with packaging design capacity bagging, such as 600mm × 1100mm, loading capacity 30 pounds (15 kilograms); 700mm × 1100mm, loading capacity 40 pounds (20 kilograms), quantity of contents error should not exceed 5%. 11, bagging operation requires the shelf. Bahrain unified whole warehouse to be Zhakou, pocket should leave some space when Zhakou keep moss shoot bulky silicon window bags to note silicon window facing up, and check window film is cut, not cut to cut go. 12, gas indicators silicon window bags generally controlled O2: 2% -3%, CO2: 6% -8%. Ordinary bags for the O2: 1% -2%, CO2: 12% -14%, the pre-mastered in high limit CO2, O2 lower limit index, the lower limit of the late master in CO2, O2 high limit indicators. Bag opening period based on the measured gas conditions. 13, suitable storage temperature -0.3 ℃ ~ -1 ℃, relative humidity of 90% -95%, storage temperature fluctuation is less than 0.3 ℃, storage temperature control in the pre--0.7 ℃ ~ -1 ℃, the late -0.3 ℃ ~ - 0.6 ℃ 14, the library should be regular ventilation, generally once a month and a half, ventilation should pay attention: First, open the bag can not be performed simultaneously with the open air; the second is to be in the day the temperature difference between the outside temperature and the minimum storage temperature get on. Garlic cold storage design, garlic cold storage cost and the people ran refrigeration professional installation of the construction of cold storage, affordable and reliable quality, welcome to inquire: 021-54855575