Reasons for drying garlic in storage

Without garlic in the kitchen does. Therefore, cultivation and storage of this vegetable is so concerned about the hosts. It happens that the harvest begins to be covered brown-brown stains, teeth will melt flabby and dry.

In order to protect the garlic from drying during storage, it is necessary to know the factors that can trigger it. The underlying causes may be several.

1. Fungal and other diseases

Penitsillez (green mold), asperillez (black mold), gray mold can greatly harm. When the disease breaks garlic head, smells bad, teeth become brown and dry. In addition, when asperilleze on the scales there is a characteristic black patina.

The premise of mold - high humidity and heat. It is therefore important to maintain a favorable temperature conditions (up to four), and monitor the humidity in the store, which should not exceed 60%.

Susceptible to diseases such as neck rot and bacterial blight. Infected heads of garlic may also shrink.

2. Untimely cleaning and weather conditions

Garlic should be collected in time when ripe. Harvesting a week - two sooner or later bad for storage. On the lobules appear and grow light brown spots, and then the garlic dries.

Weather conditions affecting aging vegetable. When it rains frequent vymakaet, infected with fungal spores, which leads to diseases. Rotten garlic eventually disappears.

You can dig up, when the leaves have turned yellow and became dry, around the base of the scales began to crack.

3. improper storage

To use garlic until the next harvest, you need to know as much as possible to maintain this valuable vegetable in the home. Much depends on the temperature and humidity grade timely collection.

Ignorance and failure to comply with basic requirements - one of the reasons that garlic comes into disrepair through desiccation.

4. natural process

Even when all the rules are sustained harvesting and storage, keep the prevention of diseases, teeth covered with brown spots and dry out. In this case, the process of caramelization of the sugars in which garlic up to 26%.

Each type of their shelf life, after which the vegetable shrinks. Knowing the form, it is easier to determine how much you can store. So, white and purple Creole is up to 13 months, and garlic-turban - only 3 months.

Possessing knowledge, it is not difficult to find the cause of drying garlic and fix it.