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1. GARLIC
HARVESTING, CURING AND
STORAGE TECHNOLOGY

2. GARLIC HARVESTING METHODS
a. HAND PULLING
b. UPROOTING BY KHURPI
c. POTATO DIGGER
d. DIGGER

3. HARVESTING OPERATION
READY TO HARVEST
Harvest when leaves begin to turn yellow,
but when about 60% are still green

4. MECHANICAL HARVESTING OF GARLIC

5. GARLIC CURING OBJECTIVE
To prepare for long term storage.
 To Improve colour and keeping quality
To reduces chances of infection / rot
by disease-causing organisms in
storage.

6. Curing Mechanics
•Fresh bulbs contains sugary juices
and wear light skin cover.
•Dry skin works as papery wrappers.
•Pungent compound replace sugars.
•Bulb neck gets tightened.
•Seals out moisture and
microorganisms.
DR JAI SINGH

7. CURING METHODS
FIELD CURING:
WINDROW CURING:
SHADE / NATURAL CURING:
SHADE / GREEN HOUSE, HOOP
HOUSE CURING:
MECHANICAL / ARTIFICIAL / HOTAIR

8. FIELD CURING GARLIC
Bulbs with leaves are piled and covered by cut
grasses / crop residues. Curing requires high
temperature and high relative humidity . Grass
covering traps self-generated heat and moisture.
The stack should be left for about four day to
remove excess moisture from outer skin and neck
of bulbs.

9. WINDROW CURING
•PLACING DUG OUT BULBS IN WINDROWS
WITH LEAVES OF ONE ROW COVERING THE
BULBS OF NEXT ROW PROTECTING BULBS
FROM SUN BURN
•TURN WINDROWS REGULARLY FOR EVEN
CURING.

10. NATURAL CURING
MAKE BUNDLES OF 10– 12BULBS
TYING WITH LEAVES. HUNG THE
BUNDLES, END DOWN, ON
STRINGS / BAMBOO STRIP FRAME.

11. CONTD -- NATURAL SHADE CURING AND DRYING

12. SHADE / GREEN HOUSE, HOOP HOUSE
CURING:
After field curing the bulb tops are cut leaving 2
cm neck on the bulbs and dried in shade for 15
days.

13. MECHANICAL / ARTIFICIAL / HOTAIR
MECHANICAL :BLOWING HOT AIR 27 – 35 DEG CELCIUS RH
60 – 75 % FOR 48 HRS. NECKS WILL GRADUALLY WITHER
AND PAPERRY SKIN WILL TIGHTEN (NHRDF)

14. TYPES OF STORAGE TECHNOLOGY
IN INDIA

15. Moisture loss during storage
• cold store - 4.38-5.57%
• at room temp storage - 4.44-
5.77
• in traditional storage -
4.36%
Total weight loss
• cold store –16.10
• room temp storage –
18.30%
• traditional structure -
14.24%

16. ON STRING : Strings are
arranged spirally on
tied on bulbs neck and
the
rope. The ropes are hung
on poles arranged
horizontally or vertically in
the shed.

17. ICAR – CIPHET SINGLE POLE STORAGE
METHOS
WOODEN POLES 100 – 150 MM DIA 3 – 4 M LONG ARE ERECTED IN
SHADE IN SQUARE CINFIGURATION OF 60 – 75 CM. FULLY CURED
ONIONS ARE BUNCHED WITH LEAVES. THESE BUNCHES ARE TIED ON
POLES SPIRALLY. ONIONS REMAIN HUNG ON POLES WITH EACH BULB
EXPOSED TO OUTER AIR.

18. HANGING METHOD: Fully
cured de - topped onions ,
bags
poles
packed in woven
hung on wooden
with strings
CONCENTRIC RING SPLIT
BAMBOO 100 TO 800 KG
CAPACITY. GARLIC ARE FILLED IN
BETWEEN THE RINGS. AERATION
FROM BOTTOM AND SIDES. PLW IS
MINIMUM.
CONTD …… GARLIC STORAGE

19. NHRDF – 3 TONNE CAPACITY , 6.5 X
5 SQ M, FLOOR AREA, SIDE AND
TOPAERATION,
MADE UP OF BAMBOO AND
THETCH / TILE ROOF
NHRDF – 3 TONNE CAPACITY , 6.5 X
5 SQ M, FLOOR AREA, FLOOR,
SIDE AND TOPAERATION,
MADE UP OF BAMBOOAND
THETCH / TILE ROOF
GARLIC STORAGE STRUCTURES

20. NHRDF – DINDIGUL
STORAGE STRUCTURE,
THETCH ROOF, AERATION
SIDES AND TOP.
ICAR – DOGR – THETCH
ROOF AERATION FROM
SIDES AND FLOOR
KAU - KOTA – 600 SQ FEET
FLOOR AREA VENTILATED
TIERS 90 TONNES CAPACITY
MADE OF BAMBOO.
VENTILATION BOTTOM AND
SIDES

21. Temporary Storage in
Rajasthan –
DETOPPED GARLIC IS STORED FOR 90 DAYS IN
SHED ARRANGED IN ROWS OF 1.2 M WIDTH AND
1.5 M HIGH.

22. ICAR – DOGR GARLIC STORAGE STRUCTURES – 25 – 30 TONNES
CAPACITY :
( 1 )DOUBLE RAW BOTTOM, TOPAND SIDES VENTILATED (2) DOUBLE
RAW SIDES AND TOP VENTILATED (3) SINGLE RAW MUD PLASTERED /
NET WOVEN. Iron / Bamboo frame

23. SOLAR POWERED
FORCED VENTILATED
SORE
COLD ROOM STORAGE –
TEMPERATURE o – 2
deg C / 7.83-10.26,
RH - 65.58-69.45 -
CONTD…… GARLIC
STORAGE

24. Storage – cum - Drying in High Tunnels:
Tunnels are multi tier . Garlic produce after
detopping and storage treatments are placed
in cloth and ventilated
by fans.
Storage – cum - Drying on
Racks :
Roots and tops cut or
uncut spread out on
drying racks.

25. GRADING / SORTING : After curing and
before storage / marketing minimum bulb size
45 mm, compact free of damage and sun burn
for better price.

26. TRANSPORT MODES FOR GARLIC

27. Source
https://icar.nac.nic.in