Garlic sprouts, also known as garlic cloves in some regions, are the stems that emerge after the vernalization process of garlic. They are a valuable by-product of garlic cultivation and are highly nutritious. Rich in crude protein, vitamins, and essential minerals, they are not only healthy but also delicious, making them a popular vegetable in many cuisines.
**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 method involves cutting the selected garlic sprouts to remove the old roots and peeling off the leaf sheaths. The sprouts are then bundled into 1kg portions and placed into polyethylene bags. Each bag is filled with 10–15kg of sprouts and tied securely for external use.
During 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 cubes are then stacked in alternating layers, with crushed ice added between each layer. A layer of rice husk is placed on top for insulation, approximately 1 meter thick. The cellar doors are sealed with mud paste. The condition of the garlic sprouts is monitored based on the color and odor of the water that drains from the bottom of the pit.
2. **Packing Bag – Naturally Controlled Atmosphere Storage**
Selected garlic sprouts are bundled and pre-cooled to 0°C in a cooling room before being packed into polyethylene plastic bags (0.06–0.08 mm thick). Each bag holds about 15–20kg of sprouts, leaving 50–60% space for air circulation. The bags are placed on storage racks, and the storage room temperature is maintained at 0–0.5°C. During storage, the gas composition inside the bags is monitored using an oxygen and CO₂ analyzer. If the oxygen level drops below 2%, the bags are opened to release excess gas and allow fresh air in. If no analytical equipment is available, regular ventilation can be used instead—once every 10 days in the early stage and once every 7 days later.
3. **Silicon Window Refrigeration Storage**
Good-quality garlic sprouts are placed into a storage box. A layer of plastic film is laid at the bottom, extending 20–30 cm beyond the box's size. Garlic sprouts are then stacked carefully, ensuring proper spacing for cold air circulation. The typical size of the storage unit is 4.1m x 3.7m x 1.4m, with a silicon window area of 1.28m², allowing for the storage of around 2,000kg of sprouts. After stacking, the base film and box are tightly sealed and compacted with fine soil. The silicon window helps maintain the ideal gas balance, typically keeping oxygen levels around 13% and carbon dioxide at about 5%. This method ensures excellent storage results and extends the freshness of the garlic sprouts significantly.
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