Garlic ready for storage should be harvested on sunny days when the leaves begin to turn yellow. At the time of harvest, loosen the soil under the garlic so that the plants can be easily removed from the soil. After harvest, the garlic is piled up and covered with garlic leaves covering the garlic for 2 - 3 days. When the garlic stalk begins to wilt, the root flaps are trimmed, the stems are cut off, and then the garlic is put into the basket. It is best to expose the garlic to dryness or artificial drying. Artificial drying to a temperature of 30 °C, about 50% of the relative humidity of air is appropriate, which is conducive to accelerating garlic drying, promote dormancy, and extend the storage period. 1. Low-temperature storage: Garlic should be dried before storage. If it is not dried, garlic will cause rot due to high humidity. Garlic should generally be stored at a temperature of 0.6--0°C, relative humidity of 65%--70%, in a ventilated, dry, pyrotechnic cellar or house. This method can be stored for 6- 7 months. 2. High temperature storage: After a period of low temperature dormancy, garlic will germinate rapidly at 5-18°C. The harvested garlic has been stored at a high temperature of 30--34°C for more than one year. In addition, under the conditions of relative humidity of 40% - 50%, it can also inhibit the respiratory metabolism of garlic, delay germination. Low oxygen and high carbon dioxide can also inhibit the garlic's breathing and germination. Garlic seed should be stored at high temperature. It is advisable to use a temperature of about 15°C and a relative humidity of less than 70%. This will help improve seed quality. If the winter can ensure that the temperature is stable at -1 to -3°C, changing to about 18-20°C before 40 days before sowing can also receive the same preservation effect. 3. Hanging storage: When harvesting, the garlic plants are uprooted, and garlic heads that are too large, too small, rot or mechanical damage and dampness are removed, and then the root stems and part of the entrained stem disks are trimmed along the bulb base. Leave 10 - 15cm pseudo-stem, pay attention to flatten the stem. After exposure to the sun or artificial drying, the fake stems of garlic are bunched with galvanized iron wire and hung under the eaves of the front and back of the house, or firstly, every 8-10 of the garlic is tied into a bundle, and then the strings of wires are hung under the eaves. Or nylon rope dry naturally. In summer and autumn, it can be suspended in a temporary pergola, in a cool room, or in a ventilated storage. In winter, it is best to move into a ventilated storage to avoid moisture and freezing. 4.ç »ç³ Buried: Put a layer of ç »ç³ about 2cm thick on the bottom of the box, basket or burial pit, and then a layer of garlic (2 - 3 garlic high) a layer of ç »ç³ , stacked layers 5cm away from the container mouth Left and right, covered with wolfberry so that garlic is not exposed to the air. 5. Chemical Storage: Spraying with 0.1%--0.15% aqueous solution of Qingxin (MH) within 7 days before garlic harvest. The liquid must be sprayed evenly, and the leaves must be covered with fog beads. If there is rain within 24 hours after the drug is applied, it must be sprayed again after sunny days. Generally, after spraying, it can be stored on the new garlic. Garlic can be hung and piled in a cool, ventilated place. Keep garlic and do not spray green pigment. 6. Coating preservation: first paraffin melted paraffin liquid, and then dried garlic dip in the paraffin liquid can be. Paraffin liquid temperature should not be too high, soaking time should not be too long, as long as dipping, soaking can be. This method can store garlic until May of the following year. China Agricultural Network Editor