1. Low-temperature storage: The garlic is dried and then stored in a relative humidity of 65% 70% in a ventilated, dry space.
2. High temperature storage: The harvested garlic is always stored at a high temperature of 30~34°C ,can be kept fresh for more than one year. In addition, germination can also be delayed under conditions of relative humidity of 40% to 50%, low oxygen and high carbon dioxide.
3. Hanging storage: When harvesting, the garlic plants were uprooted, and the damaged garlic was removed, leaving 10 to 15 cm pseudostems. After drying, it is strung with galvanized iron wire and the suspension is naturally air-dried.
Contact: FOSEN GROUP
Phone: +86 185 5320 5453
Tel: +86 532 6899 0671
Add: 1-2501,No.2 Building,Jinsong 1 Rd,Qingdao,China