Why doesn’t garlic germinate in the supermarket, buy it and let it sprout for a few days?

Garlic is indeed an indispensable condiment in our daily life! Whether it is cooking, stewing or eating seafood, garlic needs to be accompanied by stir-frying, without adding garlic, the taste is definitely not fragrant, and if the stew does not increase garlic, the meat will be very tasteless and fishy. When eating seafood, be sure to increase garlic and minced garlic to increase the umami taste, so garlic is almost a must-have ingredient at home, and it is purchased in large quantities every time and then placed at home.

But there is a problem, garlic will always sprout after buying home, after the garlic germinates, all nutrients are lost, the garlic flavor is also weakened, and finally it can only be wasted. But why doesn’t the garlic in the supermarket sprout, and it sprouted a few days after buying it home?

In fact, the germination of garlic is also seasonal, some seasons germinate quickly, every year in June after the garlic matures, there is usually a dormancy period of two or three months, this time regardless of temperature and humidity, garlic will not germinate. But after the dormancy period, once the environmental conditions are suitable, the garlic will begin to sprout.

This has a certain relationship with fresh-keeping technology, most of the plans sold in supermarkets use refrigerated preservation technology, because once garlic germinates in the sales process, it will affect the quality of garlic, and garlic will supply nutrients to the germ, causing shrinkage, bad appearance, and refrigeration can reduce the water loss of garlic as much as possible, while reducing the germination rate of garlic.

The refrigeration method is to put the garlic in a cold storage of minus 1~4 degrees Celsius to inhibit the germination of garlic in a low temperature environment. If stored properly, garlic will not germinate for a year or two, which is the most common method used by merchants to preserve garlic heads! In fact, the temperature that garlic can tolerate is minus seven degrees, because the lower the temperature, the higher the cost of freshness, and the long-lasting temperature of conventional cold storage is not easy to do!