How to store garlic sprouts for a long time

Garlic sprouts are the flower stalks that grow out from the middle of garlic before it matures. They are delicious and are a favorite vegetable of many people. They are also widely grown in both the north and the south. However, we will find that garlic sprouts will turn yellow and wilt if left for a long time. Many people do not know how to store them. So, how can garlic sprouts be preserved for a long time?

Garlic sprouts are one of the vegetables that people like to eat, and are often mistakenly written as "garlic moss". Garlic sprouts are one of the vegetable varieties with the largest storage volume and the longest storage period in my country's current vegetable refrigeration industry. Garlic sprouts are excellent functional health vegetables with multiple nutritional benefits.

Put the garlic sprouts in an airtight plastic bag, tie the bag tightly, and then put it in the fresh-keeping layer on top of the refrigerator;

Place the garlic sprouts in a cool and humid place, and sprinkle some water on the surface of the garlic sprouts to keep them at a certain humidity;

Place the garlic sprouts in a large plastic sealed bag. The oxygen in the bag will be absorbed by the garlic sprouts themselves, causing the oxygen content to gradually drop to 2-4%. Thereafter, measure and adjust the bag every day to keep the oxygen partial pressure within the required range.

Buy some fresh garlic sprouts (it would be even better if they are given by relatives or friends). Don’t buy dried garlic sprouts that have not been soaked in water. The effect of soaking in water will be worse. Do not pinch the caps of the garlic sprouts, put them intact in a bag, seal the bag, and put it in the refrigerator. Note that they must be refrigerated and not frozen, otherwise they will get frostbite. Take out some when you eat and put it back, this way it can be kept for a long time.

1. Refrigeration method:

After the garlic sprouts are fully pre-cooled, they are packed into baskets or crates, or directly stacked on storage shelves to keep the storage temperature at around 1°C.

2. Gas conditioning method:

① Rapid oxygen reduction method: After the garlic sprouts are piled up and sealed with a plastic tent, continuously pump oxygen and inject nitrogen for 3-4 times to reduce the oxygen content in the tent to 1-3%. During storage, the oxygen content in the tent should be controlled at 3% and the carbon dioxide at around 10%.

② Natural oxygen reduction method: After the garlic stalks are put into the plastic tent, seal it immediately. The oxygen in the tent will be absorbed by the garlic stalks themselves, causing the oxygen partial pressure to gradually drop to 2-4%. Thereafter, measure and adjust it every day to keep the oxygen partial pressure within the required range.

③ Carbon dioxide filling method: After the garlic sprouts are piled up and sealed with a plastic tent, first suck out a small amount of gas in the tent to make the oxygen and carbon dioxide content in the tent basically the same. As the oxygen content in the tent decreases, slaked lime is used to absorb carbon dioxide, causing it to drop accordingly. In the future, the oxygen content should be controlled at 1-3%, the carbon dioxide at 10%, and the temperature at 14-16℃.