Garlic is one of the varieties of China's agricultural exports, with an annual export of about 300,000 tons. Among them, garlic stored in cold storage accounts for about 60% of the total export volume. Therefore, the refrigeration and preservation technology has a direct impact on the quality of exported fresh-keeping garlic. The following Hui Nongwang Xiaobian will introduce the principle of preservation and preservation of garlic.
First, the principle of preservation of garlic
After the garlic stalks mature, they will enter the dormant period of 2 to 3 months. During the dormant period, they will not germinate even under the appropriate environmental conditions such as temperature, humidity and gas composition. After the dormant period, under the temperature of 3 ° C ~ 28 ° C, garlic will quickly germinate, long leaves, consume nutrients in the stem, causing the bulbs to shrink, dry up, the edible value is greatly reduced, and even rot. The storage and preservation of garlic is actually after the dormant period of the garlic, and the necessary means are adopted to cause the growth conditions to be unsuitable, thereby forcing it to continue to sleep. That is, through appropriate measures such as low temperature and low oxygen, the intensity of life activity is suppressed, the rate of material consumption is reduced, and the original fresh state is maintained.
Second, common garlic storage and preservation methods
1, high temperature storage.
Put garlic in a higher temperature environment between 28 ° C ~ 32 ° C, can keep it from germination, thus prolonging its storage time, but this method is only suitable for short-term storage, because the garlic is easy to lose water, cyanosis, dry Shrink.
2, low temperature storage (constant storage library storage).
Use mechanical refrigeration to reduce temperature, inhibit its life activities, and control the germination of scale buds. This method is currently in widespread use.
3 , atmosphere storage.
By using the gas environment to inhibit the life activities, under suitable low temperature conditions, the gas components are adjusted to achieve the purpose of preservation.
4. Irradiation preservation.
The 60CO-Y beam is used to irradiate the garlic head, inhibit the young shoots, and is sterilized by insecticide, and is suitable for storing garlic for a long time.
Third, how does garlic store at a constant temperature?
1, the quality and quality of garlic.
The garlic used for storage should be strictly controlled in quality. Choose garlic without mechanical injury, no insects, sugar-free petals, no mildew, normal skin color, well-proportioned, non-lobed, and fully exposed to dryness. Mechanical damage has a great influence on the quality of storage and preservation, because the damaged garlic will have a sharp increase in respiration and transpiration, and the damage will be easily attacked by penicillium and gradually invade the whole garlic clove.
2. Storage time and storage temperature.
Garlic storage time should be completed before the end of its physiological dormancy period, that is, at the end of July or early August. High-density plastic woven bags are generally used in storage, which can reduce bumps, have certain moisturizing and gas-holding effects, and the ability of garlic to withstand low temperature. Very strong, there will be no freezing damage at -7 °C in a short time. Generally, the storage temperature of garlic should be controlled between -2.5 °C and 3.5 °C, and between -3.5 °C and 4.5 °C. The temperature difference is controlled within 1 °C. If the temperature difference is too large, it is easy to stimulate the activity of the enzyme, causing life activity to be stimulated, and then sprouting or losing weight.
Before the garlic is put into storage, the equipment should be repaired, the warehouse should be cleaned, and then the warehouse and the packaging containers used should be sterilized. Three days before storage, the warehouse was cooled to a temperature of -1 °C to -2 °C. After harvesting, the garlic is first removed from the roots, and the artificial stems of 1 to 1.5 cm are left. The garlic is selected and graded to remove mechanical damage and pests, and then packaged, basketed, netted, or packaged according to export requirements. The optimum temperature for garlic refrigeration is -1 °C ~ -4 °C. The temperature difference should not be greater than 1 °C, the relative humidity is 60% to 70%, and the maximum should not exceed 80%. The temperature of the reservoir should be kept constant during storage. The product should be slowly warmed up to prevent condensation on the surface of the garlic bulb.
3. Humidity.
The relative humidity of the large standard storage should not be too high, generally between 70% and 80%. The humidity is too high and it is easy to mold, and the water is too low to cause water loss and weight loss. During the storage process, due to the frosting of the condenser, etc., the humidity in the reservoir will gradually decrease. Therefore, it is necessary to frequently add some water, commonly known as “water supplyâ€. The commonly used “water supply†method is to spray saturated lime water or brine on the ground. This water has a low freezing point and a certain bactericidal effect.
4. Gas composition.
Garlic has a strong ability to endure carbon dioxide, up to 16%. During storage, it can generally be controlled between 12% and 15%, and the oxygen concentration should not be lower than 1%. Otherwise, garlic poisoning will deteriorate.
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