First, the food is stored in the supermarket. Most of the agricultural crops are irradiated with cobalt -60. Under the irradiation of this substance, the growth and germination of plants can be inhibited, and insects and bacteria can also be avoided. So potatoes, sweet potatoes, rice and so on in the supermarket will not germinate and worm. This substance is widely used in crops and medicine, and it is a common inhibitor. The daily dosage used in supermarkets is within the acceptable range and will not cause harm to human body.
Second, the supermarket is well ventilated and the environment is dry. The most taboo for this kind of plants is poor ventilation and humid environment, otherwise garlic will sprout faster. In supermarkets, ventilation is basically smooth, and in order to facilitate the preservation of crops and rice, supermarkets will have their own exhaust system. Therefore, garlic will not germinate so easily in the supermarket, on the one hand, because the preservation environment is better.
Third, the flow is fast, and the replacement speed is amazing. In the supermarket, one hundred kilograms of garlic may only be sold for a few days, while at home, one kilogram of garlic needs to be eaten for many days. Therefore, the consumption in the home is far behind that of the supermarket, and the supermarket is likely to have been sold before it germinates, and even if it germinates, it will be selected by the salesperson in time, otherwise it will affect the appearance. So it is probably not that garlic is not easy to germinate in the supermarket, but that there is no time to germinate.
Fourth, how can garlic be preserved at home? Garlic is actually easier to germinate in a colder environment, which is why garlic should not be put in the refrigerator. Of course, it is best to eat garlic fresh, but if you buy too much carelessly, there is no way to preserve it.
You can peel all the garlic clean, cut off the head and put it in a fresh-keeping box and then put it in the refrigerator for preservation. This will also prevent garlic from sprouting, but it is also best to eat it as soon as possible. Garlic can also be frozen in the quick freezing room, but this will affect the taste of garlic. You can put the garlic you bought in the sun for a few hours, then tie it with thread and put it in a ventilated place. Many families in rural areas will use this method, and they usually hang a lot of garlic in front of their doors. You can also use parched salt to absorb moisture in the air, put the parched salt in a cloth bag, then put the cloth bag in a plastic bag filled with garlic and seal it. In this way, salt will absorb the water in the air, and without water, garlic will be difficult to germinate. As long as the garlic is controlled to contact with the moisture in the air, there is no problem in keeping garlic for one year. However, it should be noted that if there are a lot of garlic, it is best to store it in separate bags, so that excess air moisture will not be put in when taking it, which will make garlic sprout.