There are many factors that affect the germination of garlic, such as temperature, oxygen content and carbon dioxide content, which will have a certain impact on the germination rate of garlic. Garlic germination generally likes wet and cold environment. The lower the temperature, the greater the humidity, which is more conducive to garlic germination. The garlic sold in supermarkets mostly adopts the cold storage and fresh-keeping technology to control every germination condition of garlic, so that it can remain in a state of non-germination for a long time.

A lot of garlic is purchased on a large scale in the local area. After it is collected, it is sorted and cleaned in the assembly line, and then packaged and stored in the controlled atmosphere storage. Most of the garlic sent to the supermarket is put into plastic bags, and then the mouth of the bag is sealed. In this way, the garlic sealed in the bag cannot emit the exhaled carbon dioxide gas, which greatly increases the concentration of carbon dioxide in the bag and naturally reduces the oxygen content. At the same time, without water, the garlic will be in a dormant state.

Storage method

Garlic is relatively resistant to storage. If it is stored properly, it can be stored for one year without deterioration. However, if it is not properly kept, it is also prone to mildew, empty petals or garlic petals. Garlic that is excessively frozen will lose its spicy taste and become tasteless. Garlic prepared for long-term storage or reserved for next year's use should be garlic with bright color, uniform size, neat garlic petals and no infection by pests and diseases.

First, put it in a sunny and dry place outdoors, and after 2 to 8 days of sun drying, take it into a ventilated place indoors to dry in the shade, hang it up or put it in a ventilated basket. If the quantity is large, it should be stored in a cold and dry empty house. For families, the storage of garlic is generally small and the time is not too long, so the garlic can be sealed in plastic bags.