This document provides information on growing, harvesting, curing, and storing garlic. It discusses popular garlic varieties in India, their uses, top producing states, and growing seasons. Methods of planting, harvesting, curing, and storing garlic are described, including field curing, windrow curing, shade curing, and mechanical curing. Key factors that affect storage life are also outlined. Different types of storage structures used in India are illustrated, including single pole, hanging, and ventilated designs.

1. GARLIC (Allium sativum Alliaceae)
PLANTING, HARVESTING, CURING
AND STORAGE TECHNOLOGY
Dr Jai Singh (ARS)
M. Tech Ph D
Former Director ICAR – CIPHET
E – Mail: jsingh.sre@gmail.com

2. SOME GARLIC VARITIES
Agriford White, Yamuna Safed, Yamuna Safed -
3, Agriford Parvati, Agrifird Parvati - 2
Bhima Purple

3. GARLIC USES
Food
Preparations
Spice or Condiments for Flavour, Aroma
and Taste
Food Products Chutneys, Pickles, Dips , Curry Powder,
Sauces, Ketchups, Garlic Powder, Garlic
Salt, Garlic Vinegar, Garlic Bread, etc.
Medicinal Herbal products pastes and medicines for
stomach disease, sore eyes, and earache ,
VAT, PIT COUGH.
Dehydrated Products flakes, powder, pickles paste, canned and
bottled.

4. TOP PRODUCTION STATUS IN INDIA
(NHB - 2015 - 16)
SN STATE PRODUCTION, 000 TONNES
1 MADHYA PRADESH 424.5
2 Rajasthan 377.49
3 GUJRAT 318.20
4 Uttar pradesh 193.62
5 ASSAM 76.95
6 PUNJAB 73.54
7 WEST BENGAL 36.07
8 HARYANA 35.83
9 ORISSA 35.5
10 MAHARASHTRA 12.69
TOTAL 1584.59

5. GROWING SEASONS IN INDIA AND
AVAILABILITY (SD H& AG 2016– 17)
RABI SEASON GROWING
MONTH
HARVESTING
MONTH
Early growing September to
October December to
January
Mid growing Octomber to
November
January to
February
Late growing November to
December
February to
March
DOMESTIC AVAILABILITY = 8 – 10 LAKH TONNES

6. GARLIC CROP SEASON AND STATES GROWN
KHARIF : JUNE – JULY
TAMIL NADU, KARNATAKA, MAHARASHTRA,
MADHYA PRADESH, CHATTISGARH
RABI – OCT – NOVEMBER
ANDHRA PRADESH, BIHAR, HARYANA,
PUNJAB, UTTAR PRADESH, UTTRAKHAND,
RAJASTHAN AND BENGAL HILLS.
About 150 to 200 kg cloves are required to
plant one hectare. They are sown by dibbling
or furrow planting.

7. GARLIC RECOMMENDED PLANTING
METHOD
(ICAR - NRC ONION AND GARLIC )
IN RABI – FLAT BED 1.5 TO 2.0 M WIDTH AND 4 TO
6 M LENGTH.
IN KHARIF – BROAD BED 15 CM HEIGHT , 120 CM
LONG WITH 45 CM DEEP FURROW FOR
DRAINAGE.
FOR PLANTING HEALTHY CLOVES ARE TREATED
BY DIPPING IN 0.1 % CABENSADIN SOLUTION .
CLOVES ARE PLANTED 10 CM APART 7.5 CM DEEP
•IRRIGATION – DRIP OR SPRINKLER

8. PLANTING EQUIPMENT

9. SEMI – AUTOMATIC GARLIC PLANTER –
THE MACHINE IS PULLED BY A TRACTOR, THE
MACHINE MAKES NOTCHES IN SOIL TO PLACE
GARLIC CLOVE SEED MANUALLY.

10. GARLIC PLANTER
ROWS – 4
LINE SPACING – 25 CM
PLANT TO PLANT SPACING – 8 – 14 CM
SEEDING DEPTH – ADJUSTABLE 2 – 6 CM

11. Contd… GARLIC PLANTER SHOWING
PLACEMENT OF CLOVES IN SOIL

12. RABI AND KHARIF CROP PLANTING BEDS

13. CONTD….. CROPPLANTING:

14. SN PROPERTY EFFECT
1 PHYSICAL:- MASS,
VOLUME, BULK
DENSITY, POROSITY
20 – 30 g, 2245.64 mm cube, 453.5
to 478.75 Kg / cum / 892 to 1007
kg/m3 , 54 – 56 %
2 GEOMETRICAL :-
SIZE, SHAPE,
SURFACE AREA
Dia - 2.53 to 4.93 CM, Projected
area - 4.54 CM SQ
3 POROSITY:-
54 – 56 %
4 FILLING ANGLE OF
REPOSE;-
54.16±3.85°
ENGINEERING PROPERTIES OF GARLIC
(THE DATA INDICATED ARE AVERAGE
IRRESPECTIVE OF CULTIVAR AND AREA)

15. THERMAL:-
SPECIFIC HEAT,
THERMAL
CONDUCTIVITY,
DIFFUSIVITY:-
SPECIFIC HEAT, THERMAL
CONDUCTIVITY DECREAS
REDUCTION IN MOISTURE
CONTENT WITH STORAGE TIME.
THERMAL
DIFFUSIVITY AND
VOLUMETRIC
HEAT CAPACITY
INCREASES WITH REDUCTION IN
MOISTURE CONTENTWITH
STORAGE TIME
ENGINEERING PROPERTIES OF ONION

16. TEXTURAL
PROPERTIES:-
PENETRATION /
CRUSHING LOAD
Crushing strength - 55.6 to
155.0 N, Hardness - 13.78 N
COLOUR :- DECREASES AROUND 4 % WITH
STORAGE PERIOD.
TSS:- INCREASES 10 – 14 % WITH
STORAGE PERIOD
ENGINEERING PROPERTIES OF ONION

17. OBJECTIVE OF STORAGE
TECHNOLOGY
•TO MAINTAIN BULB IN UNCHANGED SOUND
CONDITION.
•TO MAINTAIN LONGER SELF LIFE.
•TO TRANSPORT WITH MINIMUM LOSSES.
•MARKETING & HANDLING WITH MINIMUM
LOSSES.
•TO REMOVE HEAT AND WATER VAPOUR.
•TO CHECK MARKET GLUT.
•OFF – SEASON AVAILABILITY.
•ENTREPRENEURSHIP DEVELOPMENT
•EXPORT

18. STORAGE PARAMETERS
(For Effective Long Storage)
Bulb size, Choice of Cultivars,
Cultivation Practices, Time of
Harvest, Field Curing, Removal of
Tops, Drying, Grading,
Packing, Storage Conditions
(optimum storage range of R H 65% to 70% ,
temperature ranging 27 TO 35 DEG C)

19. Contd -- Storage Parameters
Pre and Post Harvest Factors /
Conditions
Curing Techniques followed
Storage Techniques (temperature,
relative humidity, controlled
atmospheres)
 Handling and Local Transport
Major Quality Features
Utilization Processes and Methods

20. Contd ----STORAGE PARAMETERS
•VENTILATION LIFE LINE TO ONION
•CURING
•COOLING
•TEMP HOLDING
•DEHUMIDIFICATION

21. SEALING THE BULB OUTER LAYER AND
NECK
•DRY THE BULB AND LEAVES BY CURING.
• OUTER LAYERS SEAL THE BULB FROM
OUTER ENVIRONMENT.
•WEIGHT LOSS STOPS / MINIMISES
•SEALED LAYER PROTECTS AGAINST ROT
AND FUNGI
•MININISE TEMP FLUCTUATION TO PREVENT
SPROUTING
•STORE IN DARK LIGHT PROMOTES
SPROUTING
•SLOW VENTILATION IMPROVES QUALITY

22. FACTORS AFFECTING STORAGE LIFE:
•GROWING SEASON
•GENETIC MAKE UP - DRY MATTER, PUNGENCY, COLOUR,
NUMBER OF SCALES, NATURAL DORMENCY PERIOD.
•PRE - HARVEST TREATMENTS
•PRE – HARVEST MANAGEMENT : NUTRIENT, IRRIGATION,
TIME OF HARVEST, METHOD OF HARVEST, CLIMATIC
CONDITIONS.
•CURING : METHODS, DURATION, CONDITION AFTER
CURING.
•POST HARVEST MANAGEMENT.
•STORAGE ENVIRONMENT: CURING STAGE, TYPES OF
STORAGE STRUCTURES, DIRECTIONAL LAY - OUT OF
STRUCTURE. AERATION, STORAGE DURATION,
TREATMENTS DURING STORAGE, TEMPERATURE,
RELATIVE HUMIDITY, ETC.

23. STORAGE PERFORMANCE
•SKIN COLOUR
•DRY MATTER CONTENT
•LENGTH OF NATURAL DORMENCY
•TIME OF HARVESTING
•METHOD OF HARVESTING

24. METHOD OF STORAGE:
•GRADING
•MAKE BUNDLES OF 20 – 25 PLANTS TYING WITH
TOPS / LEAVES
•KEEP THE BUNDLES IN SHADE FOR 15 DAYS IN UP
RIGHT POSITION
•NOW STORE BUNDLES IN STRUCTURES

25. Pre-harvest treatment
PREPARATION FOR HARVESTING
FOR BETTER STORAGE - Spraying 3000
ppm MH, 3 weeks before harvest.
FOR MINIMUM DECAY LOSS - spraying
0.1% carbendazim
FOR REDUCING WEIGHT LOSS IN
STORAGE- Phosphorus and potassium
application

26. Post -harvest treatment fo safe
storage
Irradiation with 2-6 krad of cobalt 60
gamma rays given to bulbs within 8
weeks of harvesting recommended for
controlling sprouting in storage.
, reduce weight loss and can prolong
storage life .

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

28. HARVESTING OPERATION PREPARATION
DECIDE PURPOSE
STORAGE AND LATER MARKETING - 150 DAYS
READY TO HARVEST
Harvest when leaves begin to turn yellow,
but when about 60% are still green

29. MECHANICAL HARVESTING OF GARLIC

30. 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.
TO REMOVE EXCESS MOISTURE FROM OUTER SKIN
AND NECK
TO ALLOW COLOUR DEVELOPMENT
TO MAKE BULB COMPACT AND TO GO IN natural
DORMANT STAGE

31. Contd -- CURING - OBJECTIVE
•SURFACE DRYING - EXCESS
MOISTURE REMOVAL FROM OUTER
SKIN, NECK, ROOTS.
•TO WITHER THE BULB NECK AND
TIGHTENING PAPERY SKIN TO SEAL
OUT MOISTURE
•CURE FOR 2 – 3 WEEKS UNTIL TOP
NECK GETS COMPLETELY DRIED

32. 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

33. CURING METHODS
FIELD CURING:
WINDROW CURING:
SHADE / NATURAL CURING:
SHADE / GREEN HOUSE, HOOP
HOUSE CURING:
MECHANICAL / ARTIFICIAL / HOT AIR

34. 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.
DIGGING BULBS COVERING WITH DRY LEAVES OR
PILING COVERED BY GRASS

35. 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.

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

37. CONTD -- NATURAL SHADE CURING AND DRYING

38. 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.

39. DEHYDRATION PROCESS CURING
The perfect Dehydration Process makes
the Garlic free from Moisture and it gives
a long shelf life without losing the
Aroma, Taste, Flavour and Pungancy.
27°C is ideal for two weeks drying time.

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

41. STORAGE TECHNOLOGY
CONVENTIONAL
IMPROVED
 well ventilated place
STACKS LOOSE OR PERFORATED BAGS
STACK HEIGHT 1.5 M
AREATION SPACE ALL AROUND
SUITABLE CULTIVER – DM, PUNGENCY, SKIN COLOR,
SKIN NUMBER, NATURAL DORMENCY.
ROTTING INCREASES WITH HUMIDITY
SPROTING INCREASES WITH TEMPERATURE
STORAGE AT 0 DEG C CAN GO FOR 150 DAYS WITH
AROUND 14 % WEIGHT LOSS
CAN BE STORED AT 30 TO 35 DEG C

42. CONTD …….STORAGE TECHNOLOGY
CONTROLLED ATMOSPHERE (CA) 3-5 % O2 + 10
% CO2, TEMP 4.4 DEG C
O2 1 % + NIL CO2 AT ROOM TEMP ALSO
SUITABLE
TRADITIONAL STRUCTURES INDIAN
TEMP: 25 – 30 DEG C, RH : 65 – 75 %
DIRECTION : NORTH – WEST
LENGTH FACING : EAST – WEST
GROUND CLEARANCE : 60 CM
STRUCTURE HEIGHT : 90 – 150 CM
FLOOR AREA FOR 25 TONNES : 4.5 X 6.0 SQ M
STR. WIDTH : 1- 1.5 M
SHADE OVER HUNG : 1.5 M

43. TYPES OF STORAGE TECHNOLOGY
IN INDIA

44. 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%

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

46. 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.

47. HANGING METHOD: Fully
cured de - topped onions ,
packed in woven bags
hung on wooden poles
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

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

49. 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

50. 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.
Bag Storage
HEAP STORAGE

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

52. SOLAR POWERED
FORCED VENTILATED
SORE
COLD ROOM STORAGE –
TEMPERATURE o – 2
deg C / 7.83-10.26, RH -
65.58-69.45 - LOSSES – NIL. 6
DR JAI SINGH
CONTD …… GARLIC STORAGE

53. 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.

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

55. TRANSPORT MODES FOR GARLIC

56. LET US COLLECTIVELY SPIN
ADAPTABLE GARLIC ENGINEERING
AND TECHNOLOGY DR JAI SINGH

57. PRODUCE MORE GARLIC SO
AS TO REACH TO ALL DR JAI SINGH