Although the sprouted garlic head is edible, its edible value will be greatly reduced due to its nutrient consumption.

methods to prevent garlic from sprouting:

high temperature treatment can prevent garlic from sprouting without affecting the appearance and quality of garlic. The principle of high temperature treatment is to make full use of the natural growth law of garlic, for example, garlic is just harvested in June and July.

Although the temperature is low after the Spring Festival, garlic has reached the planting season, so it can't be prevented from sprouting. But at this time, when it is treated at high temperature, garlic begins to sleep again, delaying germination and being beneficial to storage.

Extended information

Storage method

Hanging storage method: After garlic is dried, it is selected, and the mechanically damaged, rotted or shriveled garlic is removed and braided. Put it in a temporary shed, cold room or ventilated storage room between summer and autumn, and avoid being damp and frozen in winter. You can also string the fake stems of garlic with iron wires and hang them in a ventilated and heat-insulating place, so that the garlic can be naturally dried.

pit storage method: select the plot with high terrain, dry, solid soil and low groundwater level for pit excavation. Install a ventilation duct in the cellar, and check it regularly during the cellar storage to remove rotten or deteriorated garlic at any time. This method makes garlic have a stable storage environment by using the conditions of low temperature and low humidity in the cellar.

cold storage method: garlic is precooled and cooled before storage, and when the temperature of garlic is close to ℃, it can be stored in storage. When storing, put garlic on the shelf for ventilation. The key point is to control the temperature in the warehouse in time after storage to keep the temperature uniform. According to the different packaging and stacking methods, the warehouse temperature can be controlled between -1~3℃.

radiation storage method: this method is suitable for factory storage. Radiation preservation of food mainly uses gamma rays generated by cobalt -6. Irradiating garlic with gamma rays generated by cobalt -6 can not only resist germination, but also kill insects and sterilize. The dose of cobalt -6 is 2.85~5.16 coulombs/kg. Generally, it can be stored for about half a year, the loss is obviously reduced, and the storage efficiency is good.

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