To preserve the freshness of garlic sprouts, there are methods such as controlled atmosphere storage in cold storage and ice cellar storage.

(1) Controlled atmosphere storage in cold storage

Disinfect warehouses, vegetable racks, etc. Use sulfur fumigation for warehouse disinfection at a dosage of 5 to 10 g/m2. Vegetable racks and utensils should be disinfected with 0.5% bleaching powder and can be used after exposure. There are two methods of controlled atmosphere storage in small packages and controlled atmosphere storage in large tents.

① Small package controlled atmosphere storage: Use a polyethylene plastic film bag with a thickness of 0.06 to 0.08 mm and a heat seal of 100 cm x 75 cm, and put the bundled small handfuls of garlic sprouts into it, 15 per bag ~20kg, tie the bag tightly and place it on a vegetable rack. The storage temperature is stable at 0~1℃. Because there are too many bags in the bagging method, it is difficult to adjust the gas components one by one, so the natural oxygen reduction method can be used. When the oxygen concentration drops to 1 to 3 and the carbon dioxide concentration rises to 12 to 14, loosen the bag mouth to let the air flow; when the oxygen concentration rises to 18 and the carbon dioxide concentration drops to 2, tie the mouth and seal it. In the early stage of storage, the air was released every 10 days, and in the later period, it was "aired" once every 7 days.

② Controlled atmosphere storage in a large tent: Place the bundled garlic sprouts on a vegetable shelf, 30 cm thick, and seal it with a 0.23 mm thick polyethylene film tent. Fill the tent with nitrogen and quickly reduce the oxygen concentration to 3 to 5. Adjust the temperature and humidity (storage temperature 0 to 1°C, relative humidity 85 to 90) before storage. Check and ventilate in time. When the oxygen concentration drops to 2 and the carbon dioxide concentration reaches 5, start ventilation; when the oxygen concentration rises to 5 and the carbon dioxide concentration drops to 0, stop ventilation. It can be stored safely for 8 to 9 months without aging or falling apart. This method is suitable for large-scale storage. Using this method, in order to absorb the carbon dioxide produced by the garlic sprouts, saltpeter lime must be added to the tent.

(2) Ice cellar storage

Use straw bag slices soaked in ice water and break small handfuls of garlic sprouts into large bags of 10 to 20 kilograms. Or put a small handful of garlic sprouts into a wet bag soaked in ice water and tie tightly. Put ice on the bottom of the cellar, build ice walls around it, then wrap a layer of garlic sprouts with a layer of ice, leave a gap between the bags, fill them with crushed ice, and level them so that 3 to 5 layers of bags can be placed. Not too high to avoid crushing the garlic sprouts. If it is a permanent ice cellar with an insulated roof, the garlic sprouts can be filled with thin ice and then covered with several layers of straw bags. If it is a simple ice cellar with poor insulation performance, fill the garlic sprouts with crushed ice, press two layers of ice cubes, and then cover it with rice husks 0.7 to 1 meter thick.