After the bulb matures, it enters a dormant period of 1 to 2 months. During the dormant period, no germination occurs even if conditions such as temperature, humidity, and gas composition are appropriate. However, after the dormancy period, the budding and bud primordium germination began, and the young buds gradually germinated under appropriate conditions. Therefore, the preservation and preservation of garlic is actually after the dormancy period of garlic is over, and necessary measures are taken to force it to prolong the dormancy period so as to maintain its original fresh state. The following storage methods are commonly used. High-temperature storage is about to put the garlic head in a high temperature environment of 28-32°C to suppress its life activities and prolong the preservation time. However, garlic stored in this way is susceptible to water loss, shrinkage, and hair loss, and is therefore only suitable for short-term storage. The method of low-temperature storage and mechanical refrigeration is used to reduce the storage temperature (the temperature in the constant temperature chamber should be maintained at 1 to 2°C and cannot fluctuate too much), so as to reduce the life activity intensity of the garlic and control the germination of the scale bud and reduce the material consumption thereof. . Atmosphere storage uses the inhibitory effect of certain gases on life activities to achieve preservation. For example, under low temperature conditions, the oxygen content in the storage room is controlled and adjusted to 2% to 5%, and the carbon dioxide content is less than 5% in order to suppress life activities and extend the shelf life.
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