1, if the temperature is too high or too warm, garlic will fade and become soft, and there is no hard and brittle feeling of porcelain. But if the temperature is warmer, the process of garlic turning green will be accelerated, and it will turn green in two or three days, so each has its own advantages and disadvantages.
2, the temperature is too low and too cold, be careful that vinegar is frozen into frozen garlic.
3, the best temperature sealed Laba garlic is placed in a cool place below 10℃ and above 0℃.