Cleaning:Remove soil and impurities , after harvest, garlic is often covered with a lot of soil and impurities. Use a brush to gently brush off the soil on the garlic bulbs. For garlic with too much soil, clean it with water. But avoid excessive washing to prevent damaging the garlic skin, which could lead to spoilage during transportation.
Air - dry : Let the garlic dry in an air dryer. This helps reduce moisture content in the garlic and prevents the growth of mold and bacteria. The drying process should be carried out in a well - ventilated environment to ensure proper air circulation around the garlic bulbs.
Peeling : Remove the outer layer of skin from the garlic bulbs if necessary. However, be careful not to damage the inner layers of skin protecting the garlic cloves. The peeling process can be done manually or with specialized peeling equipment. Peeling helps reduce the weight and volume of the garlic, making transportation more efficient and cost - effective.
Grading : Sort the peeled garlic bulbs according to their size and weight. This allows for more efficient packaging and transportation, as well as meeting different market demands. Garlic of the same size and weight can be packed together, ensuring stability during transportation and reducing damage caused by collisions between garlic bulbs of different sizes.Typically, the drum grading and weight sorting systems are more suitable for garlic.
Disinfection:Chemical disinfection, soak the garlic in a disinfectant solution, for a certain period of time. The concentration and soaking time should be determined based on the specific disinfectant used and the degree of contamination on the garlic. This helps eliminate bacteria, fungi, and other microorganisms on the garlic surface, reducing the risk of spoilage during transportation.
Packaging:Choose suitable packaging materials , use packaging materials that are breathable, moisture - proof, and have shock - absorption properties, such as cardboard boxes, mesh bags, or plastic crates. The packaging materials should be clean, dry, and free of any chemical contaminants to prevent damage to the garlic.
