The garlic is oblate or short conical, with grayish white or light brown membranous scales on the outside, peeling off the scale leaves, and 6-10 garlic cloves inside, which are rotund around the flower stem, and the base of the stem is discoid, with many fibrous roots. Each garlic clove was covered with a thin film, and the film was peeled off to see white, thick and juicy scales. It has strong garlic and spicy flavor. It has a pungent odor, can be eaten or seasoned, and can also be used as medicine. Underground bulbs are divided into purple skins and white skins according to skin color. With anti-cancer effect, it is popular among the public.

　　After Shandong garlic is harvested, the dormant period is generally 2-3 months. After the dormancy period, at temperatures between 3 ° C and 28 ° C, garlic will quickly germinate, grow leaves, consume nutrients in the stems, cause bulbs to shrink, greatly reduce edible value, and even rot. The use of garlic cold storage can greatly extend the preservation time of garlic and reduce the loss during the preservation process. So what issues should be paid attention to when storing garlic in cold storage?

　　Factors Affecting Fresh-keeping Temperature of Garlic Cold Storage

　　1. Temperature: The low temperature for fresh garlic storage is -5 ° C to -7 ° C, and the suitable storage temperature is -1 ° C to -4 ° C.

　　2. Relative humidity: should not be higher than 80%, 60% ~ 70% is more suitable.

　　3. Gas composition: O2 is not less than 1%, more suitable is 1% to 3%; CO2 is not more than 18%, which can be controlled between 12% and 16%. In addition, certain gases in the storage environment, such as ethylene, ethanol, acetaldehyde, etc., affect the preservation of garlic, and you should try to avoid or exclude these gases.

　　4. Harvesting time: Early or late harvest of garlic is not good for its freshness. The suitable harvesting time is about 15-20 days after the harvest of garlic. The leaves wither and the fake stem is soft.