Inspection of reefer garlic

Reefer garlic always start shipment from middle of Sept to end of MAY next year, it Almost lasts 8 months, but reefer garlic very easy to have many quality problems. So inspect of Reefer garlic is very important, most difficult, the most important index is burnt garlic and Germinated garlic.

A：Burnt garlic distinguish have introduce before.

B：Reason of germination garlic

1.       1.       If reefer garlic put them on out side of cold storage for long time, its germination start sprout.

2.       2.       The owner of cold storage can not control the temperature in good condition. Consequently, the garlic will sprouting in cold storage.

3.       3.       If we put garlic into cold storage too late, just like after 20^th August, because the time in north china weather temperature change low, so garlic will sprouting.

Before we produce the reefer garlic, we must be check the material carefully in cold storage.

We must be attention to following points after the good quality material take out from cold Storage.

1.       1.       from OCT to DEC. in this time north china weather temperature still very high, when reefer garlic take out from cold storage, there are many water attached on skin of garlic, so the garlic easy get cracking. So we can not put them out side for long time. We must be selecting and transit it immediately, especially pre-packed garlic will take very long time for produce, so we must put them into cold storage again after finish part of them.

In this time, because garlic just put into cold storage, it not easy sprouting.

2.       2.       From JAN to MARCH, in this time, north china weather temperature is very low, reefer Garlic can stay 5-8 days can not sprouting after the take our from cold storage, but we must be take care of garlic will frostbite with low temperature.

3.       3.       From April to end of May. This time is most dangerous for produce reefer garlic, because Garlic have store so long time, most of problem will occur, so reefer garlic only can stay 24 hours outside the cold storage. It is better finish produce and transit in one day, if we produce small packs garlic, we must be put them into cold storage again, but we bust be careful, all the carton can not put them together, the temperature must be set lower than garlic in bags, if we have put all carton together, the garlic in middle and bottom easy sprouting, it always give us an illusion, we always think we have put them into cold storage again, it will not sprouting, so we must be check it carefully before loading container ( very important!!!!!), this time garlic had better transit by reefer container directly from cold storage.