Garlic turns yellow in the refrigerator. It is ice crystals that destroy the vacuoles of plant cells, and the cells lose their supports, so they become soft and yellow. It should be that the antioxidant capacity is reduced and oxidized due to cell death. There should be no problem in eating, and the taste may be much worse. Some people in Northeast China fry the yellow garlic, so they can learn from it if they are afraid of waste!

Pay attention to garlic storage in the future. Three storage methods can make garlic storage longer:

1, hanging storage method.

After the garlic is dried, it is selected, and the garlic which is mechanically injured, rotted or shriveled is removed and braided. Put it in a temporary shed, cold house or ventilated storage room between summer and autumn; In winter, in order to avoid damp and freezing, it is best to put it in a ventilated storage room; 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. By adopting this method, the bulbs are not easy to rot, the quality is good, and it is simple and easy to operate.

2. Pit storage method.

Choose a plot with high terrain, dry, thick soil and low groundwater level to dig pits. Lay a layer of garlic at the bottom of the cellar and pile a layer of grass, but the thickness of the pile should not be too high for ventilation. Ventilation ducts should be installed in the cellar, and regular inspections should be made 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. The effect of cellar storage is better in cold areas such as Northeast China.

3. Cold storage method.

Before storage, put garlic in the pre-cooling room to cool down. When the product temperature of garlic is close to 0℃, it can be stored in storage. When stored, put it on a shelf for ventilation. Keep the temperature in the warehouse uniform. Temperature should be controlled in time after storage. According to different packaging and stacking methods, the warehouse temperature can be controlled between-1℃ ~-3℃.