What are the methods for preserving garlic sprouts?

Garlic sprouts are a very seasonal vegetable. Although they taste delicious, they are difficult to preserve. If you don't pay attention to them and don't store them properly, they will rot, wilt, lose water, turn yellow and age. Garlic sprouts are generally sold for a very short time and are not easy to store in the market. So, what are some ways to preserve garlic sprouts? What if you can keep garlic sprouts fresh and tender?

Garlic sprouts are fresh, crisp and tender . They are not only rich in protein, sugar and vitamins, but also contain alliin, which has strong bactericidal power. They also contain fat-soluble volatiles and superoxide dismutase, and have good anti-cancer and anti-aging effects. Therefore, they are deeply favored by people. Garlic sprouts have a high metabolism after harvest and are prone to water loss, aging and rot at room temperature.

If garlic stalks are kept above 25°C for 10 to 15 days, the stalk tips will turn yellow and grow mold, the stalk buds will swell and crack, aerial bulbs will form, organic matter will decompose, the chlorophyll content will decrease, the stalk stalk will become hollow, the tissue fiber will increase (turn into bran), and the garlic flavor will disappear. It causes aging and even rot, and loses its edible value. At present, the storage and preservation of garlic sprouts mainly uses the method of low temperature combined with spontaneous gas conditioning (regulating CO2 concentration and O2 concentration).

The application of this method requires a cold storage, refrigerated truck or refrigerated shelf, and requires airtight conditions, which requires a large investment. As consumers' requirements for vegetable quality increase, the storage quality of garlic sprouts needs to be further improved. In particular, the quality of garlic stems changes rapidly during transportation or shelf sales after leaving the cold storage. They are prone to aging, chlorosis and shrinkage, increasing losses and even losing their commodity value.

A method for preserving garlic scapes using ozone, which mainly has a sterilizing effect, but has limited effects on preventing the aging of the garlic scapes, keeping them green and fresh, and during use, the ozone concentration is difficult to accurately control, resulting in unstable use effects. Ozone corrosion to metal equipment and aging of plastic materials are also major problems.

Garlic sprouts drying and preservation method:

1. The storage warehouse must be thoroughly disinfected and sterilized before the product is stored. Warehouse fumigation disinfectant can be used, 500 grams per 100 cubic meters.

2. The quality standards should be moderate maturity, complete without deformity, bright green color, crisp texture, no swelling of the moss buds, no aging at the base of the moss stems, no obvious diseases or mechanical damage (such as scratching the moss), uniform thickness, and the moss stem length should be no less than 30 cm.

3. It is best to use garlic shoots harvested in the early stage, and be careful not to harvest them after rain or with dew.

4. After harvesting, it is strictly forbidden to expose the fruits to the sun or leave them at room temperature for too long. Try to store them on the same day they are harvested, and the longest time should not exceed 48 hours.

5. Garlic shoots that cannot be stored in time should be placed in a cool place and avoid large amounts of accumulation, which will cause the tips of the shoots to turn yellow.

6. Garlic shoots that have begun to wilt and fade, that have become hot inside the pile, or that have been exposed to rain or soaked in water during storage cannot be stored.

7. When selecting and sorting, be sure to remove products that are injured, have swollen buds, faded, have soft strips, and have scratched moss, and remove residual leaf sheaths. Moss that have shrunk at the base or have uneven broken ends that are inclined or rat-tail-shaped should be pruned, and knotted moss tips should be untied.

8. When pre-cooling on the shelf, the food should be spread out evenly and neatly according to the design of the storage rack, and the thickness should not exceed 30 cm.

9. After the temperature of garlic shoots drops to 0℃, they need to be treated for corrosion. You can use vegetable preservative fumigant, 3-5g per cubic meter, or vegetable liquid preservative, diluted 30 times. Each bottle can process 4 tons of garlic shoots.

10. Check the plastic bags for leaks. If any holes or damage are found, seal them securely with transparent tape.

Dried garlic shoots are also super delicious. Don’t use garlic shoots that are too old. Drying garlic shoots is also a good way to preserve them.