Method for accelerating germination of blanched garlic seed garlic and application thereof

Abstract

The invention discloses a blanched garlic seed garlic germination accelerating method and application thereof, and belongs to the technical field of blanched garlic cultivation. According to the blanched garlic seed garlic germination accelerating method, the whole blanched garlic seed garlic subjected to seed selection and airing is subjected to heating germination accelerating and ventilation humidifying for germination accelerating treatment, so that the growth uniformity of garlic buds is improved. The blanched garlic leaves are produced by cultivating the blanched garlic leaf seed garlic subjected to germination accelerating treatment. According to the germination accelerating method, the germination accelerating time can be obviously shortened, the sprouting progress of the seed garlic can be accelerated, the spacing of different bud layers can be shortened, the sprouting continuity of head buds and subsequent bud layers can be ensured, the bud robustness can be improved, the quality of the seed garlic can be comprehensively improved, and the yield of blanched garlic leaves can be increased to more than 1.5 jin of blanched garlic leaves per jin of blanched garlic leaves; the method is suitable for agricultural production of blanched garlic leaves, and the blanched garlic leaf production benefit is greatly improved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of garlic sprout cultivation, and in particular relates to a garlic sprout germination method and application thereof. BACKGROUND

[0002] As a soft type of garlic product cultivated in a lightless environment, garlic sprout not only retains the original nutritional value of garlic, but is also deeply welcomed by the market due to its tender tissue, low fiber content and golden color. The key to achieving high yield of garlic sprout lies in whether the physiological dormancy state of garlic seed can be effectively broken at the early stage of cultivation. This process is achieved through “germination promotion”, and the effect of germination promotion is directly related to the uniformity of emergence, growth cycle and final yield.

[0003] The current garlic seed germination method commonly used in agricultural production still has certain defects, for example: the water soaking method is simple to operate but difficult to control accurately. If the soaking time is insufficient, the germination promotion effect is limited, and if the soaking time is too long, the nutrients in the garlic seed will be lost and the risk of rotting will be significantly increased. The lime water treatment method breaks dormancy through an alkaline environment, but the cooperation requirements of solution concentration and treatment time are strict, and in actual operation, the concentration fluctuation may cause irreversible damage to the skin or embryo of the garlic seed. The physical peeling method is to remove the external protective layer of the garlic clove to promote germination, which has high labor intensity and low efficiency in large-scale production, and more importantly, the peeling process may cause micro-injury to the garlic clove, which may cause hidden troubles for later disease infection.

[0004] In addition to the above methods, the Chinese invention patent with publication number CN115918320B discloses a garlic germination method, which is a low-temperature cooling germination method. Although this method can break dormancy and improve emergence rate to some extent, the temperature of the cold storage is adjusted to 4-10℃ for the first 6 days after entering the cold storage, and then the temperature is reduced to 0-4℃. During this process, the temperature of the garlic seed changes greatly, which directly affects the growth progress of different bud layers, resulting in uneven germination time and insufficient germination uniformity, which is not suitable for large-scale garlic sprout cultivation.

[0005] The above technical defects seriously restrict the standardized development of garlic sprout production and limit the stable supply of high-quality garlic sprout throughout the year, which has become one of the core problems to be solved in the current industrial upgrading process. SUMMARY

[0006] The purpose of the present application is to provide a garlic sprout germination method and application thereof to solve the problems of uneven garlic sprout emergence and low garlic sprout yield of the existing germination method.

[0007] To achieve the above purpose, the technical solution adopted by the present application is as follows: A garlic sprout germination method, comprising the following steps performed in sequence: S1. Selecting and airing: select whole garlic with a diameter of 4.5 cm or more, and air dry to a dryness of 90% or more as garlic yellow seed garlic; S2. Seed garlic germination: the garlic yellow seed garlic is subjected to temperature rising germination and ventilation and humidification until the garlic yellow seed garlic reaches the storage standard; The temperature rising germination is first stored at 0℃ for 2 days to break the dormancy of the garlic yellow seed garlic, and then the temperature is raised by 2-4℃ every 1 day until the ambient temperature is maintained at 11-13℃. The garlic yellow seed garlic is stored at 0℃ for 2 days to break the dormancy of the garlic yellow seed garlic, and the low-temperature storage can adjust the uniformity of the garlic sprouts. After the low-temperature storage, the garlic yellow seed garlic is cut open, and the length difference of the garlic sprouts is found to be ≤2mm. The storage standard is that the head rate of the garlic sprouts is ≥98%, the missing head rate is ≥4%, the round sprout rate is ≥90%, and the root rate is ≥95%. The head rate refers to the proportion of garlic cloves whose garlic sprouts are observed on the base top surface of the garlic clove, but the garlic sprouts do not protrude out of the base top surface of the garlic clove. The head rate can also be calculated by anatomical observation: longitudinally sectioning the garlic clove to record the number of garlic cloves whose internal garlic sprouts (growth points) have developed to the base top of the garlic clove, and calculate the percentage of the total number of observed garlic cloves.

[0008] The missing head rate is calculated by the percentage of garlic cloves whose garlic sprouts protrude out of the surface.

[0009] The round sprout rate is calculated by the percentage of round sprout garlic cloves in the total number.

[0010] The root rate is calculated by the percentage of normal root garlic heads in the total number. Normal root refers to the phenomenon that the root is swollen and developed, without the phenomenon of long white roots or white root hairs, and the phenomenon of red roots (dead roots).

[0011] As a limitation of the present application, in step S1, the whole garlic is placed in a bag and then laid flat on a movable rack for outdoor air drying. After laying two layers of garlic, a partition is placed on top.

[0012] The partition between the two layers of bags makes the ventilation and heating more uniform, and also makes the dryness of the garlic in different positions uniform. The drying time is about 7 days. The dryness of 90% is determined by the lignification of the bottom of the seed garlic. As another limitation of the present application, in step S1, the whole garlic has a damage rate of ≤3% and contains impurities with a weight of ≤3%. The damage rate is the proportion of garlic with visible damage such as garlic clove defects, scratches or deterioration. The impurities are impurities mixed with the garlic after harvesting, including soil, sand and weeds, etc.

[0013] As a third limitation of the present application, in step S2, the temperature rising germination includes the following steps: The selected and aired garlic seeds are placed in a cold storage, and the temperature of the cold storage is rapidly reduced to 0 DEG C within 6 hours, the temperature is kept for 2 days, the temperature of the cold storage is set to 3 DEG C on the third day, the temperature of the cold storage is set to 6 DEG C on the fifth day, the temperature of the cold storage is set to 9 DEG C on the seventh day, the temperature of the cold storage is kept at 11-13 DEG C from the ninth day to the thirty-second day, and the temperature of the cold storage is lowered by 0.5 DEG C on the thirty-third day, and the temperature is kept until the garlic seeds are taken out of the cold storage.

[0014] As a further limitation of the application, in step S2, the ventilation and humidification comprises the following steps: After the garlic seeds are placed in the cold storage, the ventilation is performed for 17-23 minutes in the morning every day for the first 10 days, the ventilation is performed for 27-33 minutes in the morning every day for the eleventh to the fourteenth day, the ventilation is performed for 27-33 minutes in the morning and for 13-18 minutes at night every day from the fifteenth day to the day when the garlic seeds are taken out of the cold storage; wherein, when the garlic sprouts grow to one half of the length of the garlic cloves, the relative humidity of the environment is increased to 70-80%.

[0015] Further, the ventilation starts at 5 o'clock in the morning, and the ventilation starts at 21 o'clock in the evening.

[0016] As another limitation of the application, the taking-out standard further comprises that the interval between the second to fourth layers of yellow sprouts and the head sprouts grown from the garlic yellow seeds is less than or equal to 0.2 mm.

[0017] As a fourth limitation of the application, the garlic sprout seeds are directly used for planting garlic yellow or are stored at -2 DEG C to -3.5 DEG C after being taken out of the cold storage.

[0018] As a fifth limitation of the application, the storage time is up to 12 months. The garlic yellow seeds can be taken out as needed, which can meet the planting needs in different regions and different seasons. Farmers can independently select the sowing time according to the climate conditions, market conditions and production plans, and the sowing time is not limited by the sprouting period of the garlic seeds, which significantly improves the flexibility of planting arrangement.

[0019] The application further provides a garlic yellow planting method, which is to plant garlic yellow by using the garlic yellow seeds meeting the taking-out standard obtained by the above method. As a limitation of the application, the garlic yellow seeds are planted in a garlic yellow planting shed, water is poured and the shed temperature is adjusted according to the growth period of the garlic yellow, and the height of the garlic yellow reaches 60 cm.

[0020] Further, the garlic yellow seeds are soaked in water for 4 hours, and then the whole garlic yellow seeds are planted in the garlic yellow planting shed. The shed temperature is set to 14-16 DEG C during the 7 days before planting, and the water amount should not be too large. The shed temperature is set to 13-15 DEG C during the eighth to tenth days, and the water amount is gradually increased. The height of the garlic yellow reaches 15 cm on the tenth day. The shed temperature is lowered to 12-14 DEG C during the eleventh to seventeenth days, and the water amount is kept large. The height of the garlic yellow reaches 40 cm. The shed temperature is lowered to 11-13 DEG C during the eighteenth to twenty-fifth days, and the height of the garlic yellow reaches 60 cm and the uniformity is high, and then the garlic yellow can be harvested.

[0021] Compared with the prior art, the technical progress achieved by the application is that: The garlic yellow seed garlic germination method provided by the application can shorten the germination period significantly based on obtaining high standard garlic yellow seed garlic, and can shorten the germination period by 15 days compared with the conventional germination method or the longest 48-day germination period of the temperature reduction germination method, thereby improving production efficiency and reducing production cost. The garlic yellow seed garlic germination method provided by the application can shorten the germination period significantly based on obtaining high standard garlic yellow seed garlic, and can shorten the germination period by 15 days compared with the conventional germination method or the longest 48-day germination period of the temperature reduction germination method, thereby improving production efficiency and reducing production cost. The garlic yellow seed garlic germination method provided by the application can shorten the germination period significantly based on obtaining high standard garlic yellow seed garlic, and can shorten the germination period by 15 days compared with the conventional germination method or the longest 48-day germination period of the temperature reduction germination method, thereby improving production efficiency and reducing production cost. The garlic yellow seed garlic germination method provided by the application and the application thereof in garlic yellow cultivation are suitable for agricultural production. BRIEF DESCRIPTION OF DRAWINGS

[0022] The application will be described in further detail below with reference to the accompanying drawings and specific embodiments.

[0023] Figure 1 The garlic yellow seed garlic obtained in Example 1 and Comparative Example 1 is cut open for comparison. DETAILED DESCRIPTION

[0024] The application will be described in further detail below with reference to the accompanying drawings and specific embodiments.

[0025] The experimental methods used in the following examples are conventional methods in the art unless otherwise specified.

[0026] Example 1 The garlic yellow seed garlic germination method provided by the application can shorten the germination period significantly based on obtaining high standard garlic yellow seed garlic, and can shorten the germination period by 15 days compared with the conventional germination method or the longest 48-day germination period of the temperature reduction germination method, thereby improving production efficiency and reducing production cost. S1. Selection and Drying: Select whole garlic heads with a diameter of 4.5cm or more, and remove garlic with visible damage such as missing cloves, scratches, or spoilage. Sift the garlic to remove impurities such as soil, sand, and weeds mixed in after harvesting, until the damage rate of whole garlic heads is ≤3% and the weight of impurities is ≤3%. Pack the qualified garlic into large-hole woven bags, lay them flat on the cold storage rack, and stack a partition after every two layers of garlic. Push the cold storage rack outdoors and air dry it naturally on a sunny day for 7 days until the roots are lignified and the dryness reaches more than 90%. This garlic is then used as seed garlic. S2. Sprouting garlic seeds: S21. Heating and Sprouting: The garlic seed garlic obtained from S1. Seed selection and drying is placed in a 0℃ cold storage for 2 days. After splitting the garlic cloves, the difference in garlic sprout length is ≤2mm. On the 3rd day, the cold storage temperature is set to 3℃; on the 5th day, it is set to 6℃; on the 7th day, it is set to 9℃; from the 9th to the 32nd day, the cold storage temperature is maintained at 11℃; on the 33rd day, the cold storage temperature is lowered by 0.5℃ and maintained at this temperature until the seed garlic meets the standards for release from storage.

[0027] The standards for garlic cloves leaving the warehouse are as follows: For garlic clove seedlings, the sprout-to-head rate must be ≥98%, the sprout-protrusion rate ≥4%, the round sprout rate ≥90%, and the rooting rate ≥95%. The interval between the 2nd to 4th layers of yellow sprouts and the head sprout in the garlic clove seedlings must be ≤0.2mm. The sprout-to-head rate refers to the percentage of cloves where a sprout is observed on the surface of the clove base, but the sprout does not protrude beyond the clove base. The sprout-protrusion rate is calculated as the percentage of cloves with round sprouts out of the total number of cloves. The round sprout rate is calculated as the percentage of cloves with round sprouts out of the total number of cloves. The rooting rate is calculated as the percentage of normally rooted garlic cloves out of the total number of cloves. Normal rooting refers to swollen and well-developed roots, without root spurs (white roots or white fibrous roots) or red roots (dead roots).

[0028] S22. Ventilation and humidification: After the garlic seed is placed in the cold storage, ventilate for 17 minutes every morning at 5:00 for the first 10 days, ventilate for 27 minutes every morning at 5:00 for the 11th to 14th days, and ventilate for 27 minutes every morning at 5:00 for the 15th day until it is removed from the cold storage, and ventilate for 13 minutes every night at 21:00; among them, when the garlic sprouts grow to half the length of the garlic cloves, increase the relative humidity of the environment to 70%.

[0029] In this embodiment, starting from the 33rd day after the garlic seed is placed in the cold storage in step S21, 10 garlic seed heads are taken every day to observe and count the garlic sprout head rate, head leakage rate, round sprout rate, rooting rate, and the interval between the 2nd to 4th layers of yellow sprouts and the head sprout.

[0030] The results showed that the requirements for leaving the warehouse were met on the 33rd day. That is, in this example, it took 33 days from when the garlic seed garlic entered the cold storage for sprouting to when it was released from the warehouse.

[0031] The garlic seed garlic that is taken out of the warehouse can be used directly for garlic sprout planting or stored at -2℃ to -3.5℃. It can be taken out at any time within 12 months and used for garlic sprout planting. The garlic sprouts grow well and the yield is not much different from that of garlic sprouts that are used directly.

[0032] Comparative Example 1 This comparative example describes a cooling and sprouting method, referring to the method in CN115918320B. The specific cooling and sprouting process is as follows: After the selected seed garlic is placed in the cold storage, the temperature naturally rises, so it needs to be cooled down in time. On the 1st to 2nd day, the cold storage temperature is adjusted to 8℃; on the 3rd to 5th day, the cold storage temperature is adjusted to 4℃; on the 6th to 30th day, the cold storage temperature is adjusted to 2℃, and the garlic is taken out of the cold storage on the 33rd day to obtain seed garlic D1.

[0033] Observation and statistics of garlic sprout head rate, head leakage rate, round sprout rate, rooting rate, and the interval between the second to fourth layer of yellow sprouts and head sprouts of garlic seed D1 were compared with the data of garlic seed in Example 1. It was found that all of the above indicators were worse.

[0034] Typical photos of dissected garlic seed D1 and garlic seed harvested from storage in Example 1 are shown below. Figure 1 ,in, Figure 1 The left side shows seed garlic D1, and the right side shows seed garlic from Example 1 that was delivered from storage. Figure 1 It can be seen that the intervals between the yellow buds in the 2nd, 3rd and 4th layers of the seed garlic and between the yellow buds and the head buds in Example 1 are smaller than those in seed garlic D1, indicating that the seed garlic obtained by the method of the present invention has uniform bud growth; in addition, the head leakage rate is also significantly higher than that of seed garlic D1, as can be seen from the figure.

[0035] Comparative Example 2 This comparative example illustrates a traditional sprouting method. Selected garlic cloves are placed in a cold storage at 11°C for 45 days to promote sprouting. During the sprouting process, the garlic is ventilated for 20 minutes daily, and the garlic is removed from the cold storage on the 45th day.

[0036] By observing and comparing the garlic seed products from Example 1 and Comparative Example 2, it was found that the garlic seed products from Comparative Example 2 did not undergo rapid dormancy breaking at low temperatures, resulting in slow sprout production and uneven growth, leading to a sprouting cycle that was 12 days longer than that of Example 1 of this invention.

[0037] The large temperature difference between the storage temperature and the garlic itself in Comparative Example 2 is also detrimental to reducing the gap between the yellow sprouts and the buds. In addition, the fixed ventilation time also leads to insufficient oxygen supply and humidity after the garlic sprouts grow, resulting in slow growth and low garlic yield after planting.

[0038] Example 2 This embodiment describes a method for cultivating garlic sprouts, as detailed below: The garlic seed garlic obtained in Example 1 that met the standards for delivery was soaked in water for 4 hours and then planted whole in the garlic seed garlic planting shed. Watering and shed temperature were adjusted according to the growth cycle of the garlic seed garlic. Specifically: during the first 7 days of planting, which is the rooting period of the garlic seed garlic, the shed temperature was set at 14~16℃ and the amount of water should not be too large; from the 8th to the 10th day, the shed temperature was set at 13~15℃ and the amount of water was gradually increased. By the 10th day, the height of the garlic seed garlic reached 15cm; from the 11th to the 17th day, the shed temperature was set at 12~14℃ and a large amount of water was maintained. The height of the garlic seed garlic had reached 40cm; from the 18th to the 25th day, the shed temperature was set at 11~13℃. On the 25th day, the height of the garlic seed garlic was measured at 60cm and the uniformity was high. It was then harvested. It was calculated that 1.52 jin of garlic seed garlic were produced from each jin of garlic seed garlic.

[0039] Comparative Example 3 The seed garlic D1 obtained from Comparative Example 1 was planted according to the method of Example 2. The yield calculation showed that 1.31 jin of garlic sprouts were produced per jin of seed garlic. That is, the garlic sprouts produced per jin of seed garlic using the sprouting method of this application yielded about 0.21 liang (200 grams) more garlic sprouts than that of Comparative Example 1.

[0040] The above results show that the method of the present invention can accelerate the sprouting progress of garlic seed, shorten the spacing between different bud layers, ensure the continuity of sprouting of the first bud and subsequent bud layers, improve the robustness of the buds, comprehensively improve the quality of garlic seed, and thus increase the yield of garlic sprouts.

[0041] Example 3 This embodiment is the same as step S1 in embodiment 1, except for step S2, as follows: S2. Sprouting garlic seeds: S21. Heating and Sprouting: The garlic seed garlic obtained from S1. Seed selection and drying was placed in a 0℃ cold storage for 2 days. After splitting the garlic cloves, the difference in garlic sprout length was ≤2mm. On the 3rd day, the cold storage temperature was set to 3℃; on the 5th day, it was set to 6℃; on the 7th day, it was set to 9℃; from the 9th to the 32nd day, the cold storage temperature was maintained at 13℃; on the 33rd day, the cold storage temperature was lowered by 0.5℃ and maintained at this temperature until the seed garlic reached the discharge standard of Example 1.

[0042] S22. Ventilation and humidification: After the garlic seed is placed in the cold storage, ventilate for 23 minutes every morning at 5:00 for the first 10 days, ventilate for 33 minutes every morning at 5:00 for the 11th to 14th days, and ventilate for 30 minutes every morning at 5:00 and 18 minutes every night at 21:00 from the 15th day until it is removed from the cold storage; when the garlic sprouts grow to half the length of the garlic cloves, increase the relative humidity to 80%.

[0043] In this embodiment, starting from the 33rd day after the garlic seed is placed in the cold storage in step S21, 10 garlic seed heads are taken every day to observe and count the garlic sprout head rate, head leakage rate, round sprout rate, rooting rate, and the interval between the 2nd to 4th layers of yellow sprouts and the head sprout.

[0044] The results showed that the requirements for leaving the warehouse were met on the 36th day. That is, in this example, it took 36 days from when the garlic seed garlic entered the cold storage for sprouting to when it was released from the warehouse.

[0045] Example 4 This embodiment is the same as step S1 in embodiment 1, except for step S2, as follows: S2. Sprouting garlic seeds: S21. Heating and Sprouting: The garlic seed garlic obtained from S1. Seed selection and drying was placed in a 0℃ cold storage for 2 days. After splitting the garlic cloves, the difference in garlic sprout length was ≤2mm. On the 3rd day, the cold storage temperature was set to 3℃; on the 5th day, it was set to 6℃; on the 7th day, it was set to 9℃; from the 9th to the 32nd day, the cold storage temperature was maintained at 11℃; on the 33rd day, the cold storage temperature was lowered by 0.5℃ and maintained at this temperature until the seed garlic reached the discharge standard of Example 1.

[0046] S22. Ventilation and humidification: After the garlic seed is placed in the cold storage, ventilate for 20 minutes every morning at 5:00 for the first 10 days, ventilate for 30 minutes every morning at 5:00 for the 11th to 14th days, and ventilate for 33 minutes every morning at 5:00 from the 15th day until it is removed from the cold storage, and ventilate for 15 minutes every night at 21:00; among them, when the garlic sprouts grow to half the length of the garlic cloves, increase the relative humidity of the environment to 75%.

[0047] In this embodiment, starting from the 33rd day after the garlic seed is placed in the cold storage in step S21, 10 garlic seed heads are taken every day to observe and count the garlic sprout head rate, head leakage rate, round sprout rate, rooting rate, and the interval between the 2nd to 4th layers of yellow sprouts and the head sprout.

[0048] The results showed that the requirements for leaving the warehouse were met on the 37th day. That is, in this example, it took 37 days from the time the garlic seed garlic entered the cold storage for sprouting to its release from the warehouse.

[0049] Example 5 This embodiment is the same as step S1 in embodiment 1, except for step S2, as follows: S2. Sprouting garlic seeds: S21. Heating and Sprouting: The garlic seed garlic obtained from S1. Seed selection and drying was placed in a 0℃ cold storage for 2 days. After splitting the garlic cloves, the difference in garlic sprout length was ≤2mm. On the 3rd day, the cold storage temperature was set to 3℃; on the 5th day, it was set to 6℃; on the 7th day, it was set to 9℃; from the 9th to the 32nd day, the cold storage temperature was maintained at 11℃; on the 34th day, the cold storage temperature was lowered by 0.5℃ and maintained at this temperature until the seed garlic reached the discharge standard of Example 1.

[0050] S22. Ventilation and humidification: After the garlic seed is placed in the cold storage, ventilate for 20 minutes every morning at 5:00 for the first 10 days, ventilate for 30 minutes every morning at 5:00 for the 11th to 14th days, and ventilate for 30 minutes every morning at 5:00 and for 16 minutes every night at 21:00 from the 15th day until it is removed from the cold storage; when the garlic sprouts grow to half the length of the garlic cloves, increase the relative humidity to 70%.

[0051] In this embodiment, starting from the 33rd day after the garlic seed is placed in the cold storage in step S21, 10 garlic seed heads are taken every day to observe and count the garlic sprout head rate, head leakage rate, round sprout rate, rooting rate, and the interval between the 2nd to 4th layers of yellow sprouts and the head sprout.

[0052] The results showed that the requirements for leaving the warehouse were met on the 35th day. That is, in this example, it took 35 days from the time the garlic seed garlic entered the cold storage for sprouting to its release from the warehouse.

[0053] It should be noted that the above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art can still modify the technical solutions described in the above embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the claims of the present invention.

Claims

1. A method for promoting the sprouting of garlic chives, characterized in that, This includes the following steps performed sequentially: S1. Selection and Drying: Select whole garlic cloves with a diameter of 4.5cm or more, and dry them until the dryness reaches more than 90% to be used as garlic seed garlic; S2 garlic sprouting: The garlic sprouts are heated and humidified until they meet the standards for leaving the warehouse. Among them, the process of raising the temperature to promote germination involves first storing the garlic seed at 0℃ for 2 days to break the dormancy of the garlic, and then raising the temperature by 2-4℃ every day to maintain the ambient temperature at 11-13℃. The standards for garlic to be shipped out are: garlic sprout head rate ≥98%, sprout leakage rate ≥4%, round sprout rate ≥90%, and rooting rate ≥95%.

2. The method for sprouting garlic chives according to claim 1, characterized in that, In step S1, the whole garlic cloves are laid flat on a movable rack and air-dried outdoors; after every two layers of garlic are laid flat, a partition is placed on top.

3. The method for sprouting garlic chives according to claim 2, characterized in that, In step S1, the damage rate of the whole garlic clove is ≤3%, and the weight containing impurities is ≤3%.

4. A method for sprouting garlic seedlings according to any one of claims 1 to 3, characterized in that, Step S2, the process of raising the temperature to promote germination includes the following steps: Selected and dried seed garlic is placed in a 0℃ cold storage for 2 days. On the 3rd day, the cold storage temperature is set to 3℃. On the 5th day, the cold storage temperature is set to 6℃. On the 7th day, the cold storage temperature is set to 9℃. From the 9th to the 32nd day, the cold storage temperature is maintained at 11~13℃. On the 33rd day, the cold storage temperature is lowered by 0.5℃ and maintained at this temperature until it is removed from the storage.

5. The method for sprouting garlic chives according to claim 4, characterized in that, In step S2, ventilation and humidification are performed. Includes the following steps: After the garlic seed is placed in cold storage, ventilate for 17-23 minutes every morning for the first 10 days, 27-33 minutes every morning for the 11th to 14th days, and 27-33 minutes every morning and 13-18 minutes every night from the 15th day until it is taken out of storage. When the garlic sprouts grow to half the length of the garlic cloves, increase the relative humidity of the environment to 70-80%.

6. The method for sprouting garlic chives according to claim 5, characterized in that, The outgoing standard also includes that the interval between the second to fourth layers of yellow buds and the head bud in the garlic seed is ≤0.2mm.

7. A method for sprouting garlic chives according to claim 5, characterized in that, After being taken out of storage, the garlic sprouts can be used directly for planting garlic chives or stored at -2℃ to -3.5℃.

8. The method for sprouting garlic seedlings according to claim 6, characterized in that, The maximum preservation period is 12 months.

9. A method for cultivating garlic sprouts, characterized in that, Using garlic seed garlic that meets the standards for delivery obtained from any one of claims 1 to 8, garlic sprouts are planted.

10. The garlic sprout planting method according to claim 9, characterized in that, Take the garlic seed garlic and plant it in the garlic seed greenhouse. Water it and adjust the greenhouse temperature according to the growth cycle of the garlic seed garlic until the garlic seed garlic reaches a height of 60cm.

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