How to preserve garlic so that it doesn t sprout What are the simple and practical ways to do it?

Low temperature storage, try to avoid drying, can be carried out by sealing the way of preservation, can be pickled, so that it can be well avoided germination.

You can keep the garlic in a cool, ventilated place while it is being stored, so that you can ensure that the garlic does not sprout. The easier way is to put it in the kitchen, in the refrigerator, in the cupboard, in the cellar, or in the yard.

Garlic can be put in the refrigerator for refrigeration, it is not easy to germinate at low temperatures, and it is best to ensure that the roots of garlic are dry and stored in vacuum, so that there is no air and moisture, and it is not easy for garlic to germinate in a low temperature environment.

I think it's okay to put the garlic in a bottle in a vacuum, or in the refrigerator; The garlic you just bought should be wrapped in a bag and placed in a dry and ventilated place to avoid contact with a humid environment.

After garlic is obtained, if it is not stored properly, it is easy to sprout. Or the garlic that you buy back from the sales market will always sprout if you don't take it in time. After sprouting, garlic is more harmful to take, and even cannot be taken and consumed.

After buying the garlic back, it is best to tie the loan opening of the plastic bag firmly to avoid the garlic from getting wet. Ultra-low temperature can inhibit the germination of garlic, so garlic can be stored in the refrigerator compartment, which is the method of preventing germination in many homes today.

Note that garlic does not need to be stored below zero, and garlic should not be frozen, which can easily cause damage to the nutrients of garlic. You can put garlic in an empty bottle or jar with a dust cap, which can not only be waterproof, but also reduce the oxygen concentration in the natural environment, increase the carbon dioxide concentration, and inhibit the germination of garlic. Some garlic is about to germinate when it is purchased, so it is difficult to prevent its germination at ultra-low temperature or continuous high temperature.

For this kind of garlic, we can peel off its epidermis, cut off the fetal buds of the garlic cloves, which have already germinated, and then seconded the sprout heads, so that the garlic can no longer germinate and grow seedlings. In the end, everyone can put the garlic cloves that have been disposed of in the refrigerator to freeze, or they can be placed at will, but after a long time, there may be a lack of water and a shriveled condition. Garlic is actually a very good condiment, in many cases, cooking can make this dish very delicious through garlic, and it can also remove the fishy smell in the dish, and the taste will be much better.

Moreover, garlic is a kind of food that cannot be missing in every meal in the eyes of people in the northern region. Because Northeast people are particularly fond of eating pasta, but the general taste of noodles is not very big, and it is basically a lighter smell, so it doesn't taste very good. In many cases, Northeast people will add a little pepper or food with a little flavor to eat, and preparation is a very good choice

Garlic can be stored at low temperature. If he does not sprout, he can also choose to store at high temperature, bake the garlic in the oven for one minute, after high temperature treatment, and then put it in a dry place, it will not mold and sprout. You can also tie the garlic with a string and place it in a ventilated and dry place to dry.

You can also peel off the outermost skin of the garlic and break it into cloves, but don't pull out all the shells, just divide the large garlic into small cloves.

1.A humid environment can easily allow garlic to absorb water, which will speed up the germination rate of garlic. 2.

You can put the garlic in an empty bottle or jar. 3.In places where the temperature is relatively low, it can inhibit the germination of garlic .

Expose the garlic to the sun first, then pack the garlic in an airtight bag or jar and put it in a dry and ventilated place, then put the exposed garlic into a sealed bag and then put it in the refrigerator.

You can soak it in water or put it in the basement, because there is very little air in the basement and it is not easy to react.

There are five external conditions that inhibit the germination of garlic during storage:

low temperature and low humidity; High temperature and low humidity (storage temperature above 32 °C, relative humidity below 60%);

Low oxygen and high carbon dioxide content modified atmosphere environment (oxygen concentration not less than 2%, carbon dioxide concentration not higher than 12%);

Spray green fresh in the field before harvest (1 3 days before harvest, use field spraying with a concentration of green fresh element, and re-spray in case of rain within 24 hours after spraying);

Radiation treatment (irradiation with gamma rays of 80 150 Gray). In production, cold storage is often used for low-temperature and low-humidity storage, or cold storage after radiation treatment.

If the garlic is not sprouted, the above five articles shall prevail, and the following methods can be followed.

1. After the garlic is bought, it is best to tie the mouth of the plastic bag tightly to prevent the garlic from absorbing moisture.

2. You can also put the garlic into an empty bottle or empty jar with a sealed lid, which can not only prevent moisture, but also reduce the oxygen concentration in the storage environment, increase the carbon dioxide concentration, and inhibit the germination of garlic.

3. Low temperature can inhibit garlic germination, therefore, garlic can be stored in the refrigerator compartment, which is the anti-germination method now adopted by many families.

4. High temperature can also inhibit garlic sprouting, in the case of a microwave oven at home, put the garlic in the microwave oven to heat, the time is about one minute, after such a high temperature treatment, the garlic can be placed at will and not easy to sprout, of course, can not be thrown in a humid place.

5. If there is an oven at home that can control the temperature, you can use the oven to suppress germination at high temperature. Set the temperature to about 45 degrees Celsius and bake in the oven for about 15 minutes. After high temperature treatment, it is not easy to germinate after ten days and a half of random storage in the kitchen.

6. The garlic that is about to sprout can be peeled off, cut off the germ of the garlic cloves, and then extract the bud tip if it has germinated, so that the garlic can no longer sprout and grow seedlings. Finally, we can put the garlic cloves that have been disposed of in the refrigerator or place them casually, but there may be dehydration and shriveling after a long time.

The most correct way to store your own garlic is to store it in the refrigerator or in a ventilated place.

1. Put the garlic and ginger together

Ginger is cut into small pieces, put into a mesh bag, and then put into a plastic bag with garlic, and then stored in the refrigerator, ginger inhibits the growth of bacteria and prevents garlic seedlings from wilting.

2. Put the garlic and salt together

Put the garlic in a plastic bag, sprinkle with a pinch of salt, seal and refrigerate. Salt is hygroscopic, keeps garlic dry, does not germinate easily, and leaves it for six months without wilting. If the first method is used together with the second method, the effect will be even more powerful, so it is highly recommended to use a combination of the above two methods.

3. Put garlic and cigarettes together

Put the garlic in a plastic bag, put two cigarettes, and throw it into the plastic bag, nicotine can inhibit the growth of garlic, the tobacco can absorb water, and then seal it, and then put it in the refrigerator, so that the processed garlic can keep it fresh for a year.

4. Store in sealed jars

Use a closed jar or clay pot to put the garlic neatly in, then tighten the cap, put it in a ventilated and cool place outdoors, and it can be stored for a year, the principle of this is to seal the jar to isolate the garlic from the moisture in the air, avoiding the humidity required for germination, and similarly, this principle is also used in the refrigerator.

5. Hanging Tibetan method

If the above conditions are not met, the hanging method can also be used, which focuses on the strict selection of varieties during the harvesting process, so as to remove those garlic that are too small, rotten or susceptible to stem and leaves, if this step is not handled well, the whole storage method will be invalid. After the garlic is selected, the healthy garlic can be left on the ground to dry until the stems and leaves are soft and yellow, and the skin of the garlic is dried and ready to be hung.

When hanging and storing, be sure to hang it under the eaves of a cool, ventilated and rainy house, so that it can be dried and stored, this method is especially suitable for use in areas where there is no refrigerator.

First of all, it is necessary to choose the right temperature, and the soil is very important, and you can also cover the garlic with mulch film to improve his resistance, starting from the seedling stage; During the storage period, you should pay attention to the appropriate temperature for storage.

If you want to preserve the garlic without sprouting, then you must pay attention to the method. First of all, it is recommended to store garlic at low temperature, you can break the garlic, pack it in a fresh-keeping bag, seal the mouth of the bag, put it in the refrigerator freezer, and set the temperature between 0 degrees and 5 degrees.

The garlic grown by yourself may not germinate because it is too humid, or the temperature is too high and the sealing is insufficient; First of all, the garlic can be exposed to the sun before storage to remove the moisture in the garlic's body, and then the garlic can be sealed and stored.

1. Dry some garlic, and then use some airtight bags or jars to put it in a dry and ventilated place. Without a humid environment, garlic is not easy to sprout.

2. Put the dried garlic into a sealable bag, put it in the refrigerator, and adjust the temperature of the refrigerator to below 5 degrees, so that the garlic will not germinate easily. At this point, the garlic is dormant. Note that the temperature should not be too low, otherwise the garlic will freeze and spoil although it will not sprout.

Preferably above 0 degrees.

3. Put dried garlic into professional cold storage, which is a way to deal with the preservation of a large amount of garlic.

4. Peel the garlic, break the garlic after peeling, separate it into many small cloves, and then remove the root under each small clove of garlic. Put the broken garlic in the plastic bag, seal the bag well, and finally put the plastic bag in the refrigerator compartment.

1.Low temperature storage: The garlic should be dried by dust removal before storage, if it is not dried, the garlic will rot due to high humidity.

Garlic should generally be stored in a vegetable cellar or house with a temperature and a relative humidity of 65%-70% air, ventilation, dryness, and smokelessness. This method can be stored for 6-7 months.

2.High-temperature storage: After a low-temperature dormancy stage, garlic will germinate quickly at 5-18 years.

The harvested garlic has been stored in a high temperature environment of 30 --34 years, which can be kept fresh for more than one year. In addition, under the condition of relative humidity of 40%-50%, it can also inhibit the respiratory metabolism of bridge finch garlic and delay germination. Low oxygen and high carbon dioxide can also inhibit the respiration and germination of garlic.

It is advisable to store garlic at high temperature, with a temperature of about 15 and a relative humidity of no more than 70%. If the temperature can be stabilized at -1 --3 in winter, and the high temperature treatment is changed to 18 --20 about 40 days before sowing, the same preservation effect can be obtained.

3.String storage: When harvesting, the garlic plants are uprooted, and the garlic heads that are too large, too small, rotten or mechanically damaged and damp in the rain are removed, and then the roots and part of the stem disc are cut off along the bulb chassis with a knife, leaving only 10-15cm false stems, and pay attention to flattening the stem plate.

After exposure to the sun or artificial drying, the garlic pseudostems are strung with galvanized iron wire and hung under the eaves in front and back of the house, or the garlic is tied into a handful every 8-10 first, and then hung on the wire or nylon rope under the eaves in rows and dried naturally.