Three storage methods can make garlic last longer:
1. After hanging, storing and drying garlic, the garlic which is mechanically damaged, rotted or shriveled is removed through selection, and braided. Put it in temporary shed, cold storage or ventilated storage room between summer and autumn; In winter, in order to avoid freezing due to dampness, it is best to put it in a ventilated storage room; You can also string the fake stems of garlic with iron wire and hang them in a ventilated and heat-insulating place to let garlic dry naturally. Using this method, bulbs are not easy to rot, with good quality and simple operation.
Second, the pit storage method selects the plots with high terrain, dry soil and low groundwater level to dig pits. Lay a layer of garlic at the bottom of the cellar and pile a layer of grass, but the thickness of the pile should not be too high to facilitate ventilation. Ventilation pipes should be installed in the cellar, and the cellar should be inspected regularly during storage to remove rotten garlic at any time. This method makes use of the low temperature and humidity in the cellar to make garlic have a stable storage environment. The cellar storage effect is better in cold areas such as Northeast China.
3. Put garlic in the pre-cooling room to cool down before cold storage. When the product temperature of garlic is close to 0℃, it can be put into storage. When stored, put it on a shelf for ventilation. Keep the temperature in the warehouse uniform. Temperature should be controlled in time after storage. According to the different packaging and stacking methods, the storage temperature of rural information service websites can be controlled between-1℃ ~-3℃.
Fourth, put it in a fresh-keeping box and control the temperature at -2 degrees. It can keep fresh for more than one year.
I hope the above answers can help you. If you are satisfied, please adopt them or ask again. Thank you!