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Key Points of Garlic Storage Technology and Detailed Explanation of Preservation Methods

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Garlic, also known as suan or husuan, is a cultivated species in the genus Allium of the Liliaceae family, in which bulbils form the bulb. Garlic originated in southern Europe and Central Asia, and was first cultivated in the ancient Mediterranean coastal countries such as ancient Egypt, ancient Rome and ancient Greece, where it was used only as medicine at the time. In 113 BC, Zhang Qian introduced it from the Western Regions to the Guanzhong area of Shaanxi, China, after which it spread throughout the country; in the 9th century it was introduced to Japan, in the early 16th century it expanded to Africa and South America, and in the late 18th century cultivation began in North America. It is now found all over the world. Garlic has high nutritional value, a unique flavor, and a sticky, pungent

Garlic, also known as suan or husuan, is a cultivated species in the genus Allium of the Liliaceae family, in which bulbils form the bulb. Garlic originated in southern Europe and Central Asia, and was first cultivated in the ancient Mediterranean coastal countries such as ancient Egypt, ancient Rome and ancient Greece, where it was used only as medicine at the time. In 113 BC, Zhang Qian introduced it from the Western Regions to the Guanzhong area of Shaanxi, China, after which it spread throughout the country; in the 9th century it was introduced to Japan, in the early 16th century it expanded to Africa and South America, and in the late 18th century cultivation began in North America. It is now found all over the world.

Garlic has high nutritional value, a unique flavor, and a sticky, pungent, rich aroma. Shaped like pearl-white jade, it can be eaten raw, mixed in salads, or stir-fried, and is one of the main condiments. Garlic can also be processed into various foods, such as garlic powder, garlic flakes, garlic oil and garlic paste, and can also be processed into sweet garlic, vinegar garlic, salted garlic and so on. Garlic contains precious allicin and garlic oil, and its deep-processing development value is great, with very promising prospects.

Since ancient times, garlic has been a medicinal and health-promoting vegetable. Ancient Roman naturalists believed that garlic could treat 61 different diseases. In China's ancient famous pharmacopoeia Compendium of Materia Medica, garlic is considered pungent in taste and warm in nature, entering the lung and stomach meridians. It has effects such as warming the spleen and strengthening the stomach, promoting appetite, aiding digestion, relieving cough and stopping bleeding, promoting the flow of qi and reducing stagnation, and detoxicating and killing parasites. According to research, garlic can also treat obesity and hypertension, and prevent thrombotic diseases. In Cangshan County, a main garlic-producing area in China, the incidence of gastric cancer is particularly low, which also proves that garlic has anti-cancer effects, resists radioactive harm, and strengthens human immunity.

China is the main garlic-producing country, with a planting area of more than 2 million mu every year. The planting areas are widely distributed, the varieties are numerous and the quality is good. Its output accounts for about 1/4 of the world's output, and the export volume is about 300,000 tons, sold to the Middle East, Europe and America, Japan and South Korea, Russia and Southeast Asia and other regions. With China's accession to the WTO, garlic, as a traditional export vegetable variety of China, is expected to usher in more export business opportunities.

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