Garlic sprouts, also known as garlic cloves or garlic shoots in some regions, are the stems that develop after the vernalization process of garlic. They are an important by-product of garlic cultivation and are valued for their nutritional content. Rich in crude protein, vitamins, and essential minerals, garlic sprouts are not only healthy but also delicious, making them a high-quality vegetable option.
**Storage Conditions**
1. **Temperature**: 0–0.5°C
2. **Relative Humidity**: 90–95%
3. **Gas Composition**: Oxygen (O₂): 2–4%, Carbon Dioxide (CO₂): 6–8%
**Storage Methods**
1. **Ice Storage Method**
This traditional method involves cutting the selected garlic sprouts to remove the old roots and leaf sheaths. Each bundle is then packed into a plastic bag, with each package weighing 10–15 kg. These bags are tied with ropes and prepared for transport. In winter, ice cubes are collected and stored in a cellar. When storing garlic sprouts, two layers of ice are placed at the bottom of the cellar, and additional ice is positioned along the walls. Garlic sprouts and ice are stacked in layers, with crushed ice placed between each level. A layer of rice husk is used to insulate the top, approximately 1 meter thick. The cellar doors are sealed with mud paste. The condition of the garlic sprouts is monitored based on the odor and color of the water seeping from the bottom of the pit.
2. **Packing Bag – Natural Controlled Atmosphere Storage**
Selected garlic sprouts are bundled and pre-cooled to 0°C in a cooling room before being placed into polyethylene plastic bags with a thickness of 0.06–0.08 mm. Each bag contains 15–20 kg of sprouts, leaving about 50–60% space inside for air circulation. The bags are placed on storage racks, and the storage room temperature is maintained at 0–0.5°C. During storage, gas composition is checked using an oxygen and carbon dioxide analyzer. If the oxygen level drops below 2%, the bag is opened to release excess gas and allow fresh air in. If no analyzer is available, regular ventilation is performed—once every 10 days initially and once every 7 days later in the storage period.
3. **Silicon Window Refrigeration Storage**
For this method, good-quality garlic sprouts are placed in a storage box. A layer of plastic film is laid at the bottom, extending 20–30 cm beyond the box’s dimensions. Garlic sprouts are stacked carefully, ensuring proper spacing to allow cold air to circulate. The standard size of the storage unit is usually 4.1m × 3.7m × 1.4m, with a silicon window area of 1.28m². Approximately 2,000 kg of garlic sprouts can be stored in one unit. Once the sprouts are neatly stacked, the base film and storage box are tightly sealed and compacted with fine soil. The silicon window helps maintain the ideal gas balance inside, typically keeping oxygen levels around 13% and carbon dioxide around 5%. This method provides excellent preservation results.
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