- Removing the tuber completely without ripening leaves space inside the tuber, which subsequently causes rot under the influence of heat and moisture.
- To avoid this condition, remove the upper part of the tuber only after drying it up to 80%. Therefore the stem of the plants turns to the ground and then removes it.
- If you have enough space and you want to keep the garlic safe for a long time, do not cut the stem from the bulb when you need it. Tie them in a bunch and keep them spread.
- If you need to cut, first of all, dry it in bright sunlight for 8-10 days. Allow the root of the garlic tuber to dry until the roots are shattered. Then cut it with a distance of 2 inches between bulb & stem so that their layers are removed, the buds do not get scattered and the tubers are safe for a long time.
- Many times a tuber gets hurt by a spade or shovel. While shorting the onion and garlic tuber, remove the damaged tuber because spread rotting in other tubers.
- During the monsoon humidity increases and spoils, the tuber so stored onion and garlic should be kept watch from time to time. If there is rottenness or smell from bulbs, then separate the rotten bulb from that place, otherwise it also spoils the other produce.
- For good storage, the temperature of the storage warehouses is 25-30 degrees Celsius and the humidity should be between 65-70 %.
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