The dormancy period of garlic is generally 2 to 3 months. Low temperature and dryness are favorable conditions for maintaining dormancy. Garlic storage temperature is -1 ~ -3 °C, air relative humidity does not exceed 85%, dormancy period, the control of low temperature and dry storage conditions can inhibit germination and rooting. Northern garlic can tolerate -7 °C low temperature, easy to sprout above 5 °C, more than 10 °C easy to rotten. If the temperature is too low, garlic can be easily frozen. The storage conditions of garlic remain different from that of eating garlic, and it can be stored at high temperature, and the drying conditions of about 15°C room temperature and air relative humidity of not more than 70% are appropriate, which is favorable for improving the seed quality of garlic. If the stable low temperature of 1-3°C is ensured in winter and the high temperature (18°C to 20°C) is treated 40 days before sowing, the same effect can be obtained. The proper harvest is an important condition for the storage of garlic. Harvested too late, the scales of garlic are easy to crack, and promote the sprouting of small buds, which is unfavorable for storage. After the harvest, high-temperature and dry conditions are required to prompt the garlic to dry quickly and enter hibernation. The best exposure or artificial drying, create a high temperature above 30 °C, 50% of the relative humidity of the air in order to speed up the garlic drying. The storage of garlic is mostly done in the ventilation warehouse and weighted or hung. A small amount of storage can be placed in a cool room to avoid moisture and freezing.
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