Refrigeration method will be fully pre-cooled garlic into the basket or crates, or directly stacked on the storage shelf, the temperature control to 1 °C or so. Modified Atmosphere Method 1 Rapid Oxygen Reduction Method: After the garlic sprouts are piled up and sealed with a plastic account, the oxygen is continuously oxygenated for 3 to 4 times to reduce the oxygen content in the account to 1% to 3%. During storage, the oxygen content is reduced. Should be controlled at 3%, carbon dioxide content should be controlled at about 10%. 2 Natural Oxygen Degradation Law: After the garlic seedlings are credited, the plastic account is sealed immediately. The oxygen in the account is absorbed by the garlic seedlings, so that the oxygen content gradually drops to 2% to 4%. It is measured and adjusted every day thereafter to keep the oxygen content within the required range. In addition, after the garlic seedlings are piled up and sealed with plastic books, a small amount of gas is sucked out to make the content of oxygen and carbon dioxide in the accounts basically the same. As the oxygen content in the account falls, carbon dioxide is absorbed by slaked lime to reduce its content accordingly. After the oxygen content should be controlled at 1% ~ 3%, carbon dioxide content is controlled at 10%, the temperature should be 14 °C ~ 16 °C.
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Pinolenic Acid Powder
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