Storage temperature: -3~-2℃, air humidity: 70%~75%, storage period: 8~ 10 month.

2. Influencing factors of garlic preservation and cold storage _ degree:

Air humidity: not higher than 80%, 60%~70% is more suitable.

Vapor composition: O2 is not less than 1%, and it should be1%~ 3%; CO2 should not exceed 18%, but it can be controlled at 12%~ 16%. In addition, some vapors are stored in the natural environment, such as butadiene, alcohol, hydrogen bromide, etc. , affect the cold storage of garlic, try to bypass or eliminate this steam.

3, garlic fresh-keeping and cold storage common problems:

(1) The garlic fresh-keeping warehouse should be equipped with an express sorting room to carry out express sorting production and processing of garlic that is easy to recycle.

(2) The garlic freezer should be equipped with a precooling room, which should be precooled before the garlic is put into storage, so as to avoid the fluctuation of storage level caused by the garlic being put into storage immediately.

(3) The freezing degree of garlic in the cold storage project is about 0℃, and the freezing degree of garlic is -3℃, so it is not necessary to exceed -3℃ when the freezing temperature is low. Below this temperature, garlic may be frostbitten.

(4) The air humidity should be 70%-75%. The air humidity of garlic is very high. If the environmental humidity is too high, the surface of garlic will be moldy, which will gradually affect the quality of garlic. The air humidity is too low, which leads to large dry consumption and easy drying of garlic.