近年来,山东大蒜出口量有了较大增长,但由于收后管理不当,造成产品质量下降,在国际市场上缺乏竞争力。为了提高出口大蒜的产品质量,笔者在多次试验的基础上,结合出口生产的实践,找出了大批量出口大蒜保鲜的好方法——冷库贮藏法。大蒜收获后,先在通风干燥处晾晒2～4天,促使蒜头和茎叶迅速干燥,进入休眠状态。注意晾晒过程中不能曝晒和遭雨淋。晾干后的大蒜,经挑选,剔除有机械损伤、腐烂及有病虫害的蒜头,然后按每件20～25kg装入尼龙编制袋,将袋口扎好,并及时运入0℃左右的冷库内进行预冷。货架要分层,最好每层货架堆放3～5层,以便快速降温。在0℃左右的温度下维持2～3天,然后将库温 In recent years, Shandong garlic exports have a greater growth, but due to improper post-harvest management, resulting in lower product quality, the lack of competitiveness in the international market. In order to improve the quality of exported garlic products, the author based on many experiments, combined with the practice of export production, to find a good way to export large quantities of garlic - cold storage method. Garlic harvest, the first drying in ventilated and dry 2 to 4 days, prompting garlic and stems and leaves quickly dried, into the dormant state. Note that the drying process can not be exposed and exposed to rain. Garlic after drying, after selection, excluding mechanical damage, decay and pests with pests and diseases, and then press each 20 ~ 25kg into the nylon preparation bag, the bag mouth tied, and promptly transported into the cold storage at about 0 ℃ Precooling. Shelves to be stratified, the best shelves stacked layers of 3 to 5, in order to quickly cool down. Maintain the temperature of about 0 ℃ 2 to 3 days, and then the library temperature