Vegetables Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Garlic can be harvested at different stages of development for specialty markets, but most garlic is harvested when the bulbs are well mature. Harvest occurs after the tops have fallen and are very dry.
High quality garlic bulbs are clean, white (or other colors typical of the variety), and well cured (dried neck and outer skins). The cloves should be firm to the touch. Cloves from mature bulbs should have a high dry weight and soluble solids content (>35% in both cases).
Temperature & Controlled Atmosphere
-1°C to 0°C (30°F-32°F). The variety of garlic affects potential storage life, and the recommended conditions for commercial storage depend on the expected storage period. Garlic can be kept in good condition for 1-2 months at ambient temperatures (20°C-30°C [68°F-86°F]) under low relative humidity (<75%). However under these conditions, bulbs will eventually become soft, spongy and shriveled due to water loss. For long-term storage, garlic is best maintained at temperatures of -1°C to 0°C (30°F-32°F) with low relative humidity (60-70%). Good airflow is also necessary to prevent any moisture accumilation. Under these conditions garlic can be stored for more than 9 months.
Garlic will eventually lose dormancy, signaled by internal development of the sprout. This occurs most rapidly at intermediate storage temperatures of 5°C-18°C (41°F-65°F). Garlic odor is easily transferred to other products and should be stored separately. High humidity in the storages will favor mold growth and rooting. Mold growth can also be problematic if the garlic has not been well cured before storing.
60 to 70%
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Garlic produces only very low amounts of ethylene (
Responses to Ethylene
Not sensitive to ethylene exposure.
Atmospheres with high CO2 (5-15%) are beneficial in retarding sprout development and decay during storage at 0-5°C. Low O2 alone (0.5%) did not retard sprout development of 'California Late' garlic stored up to 6 months at 0°C. Atmospheres with 15% CO2 may result in some yellow translucent discoloration occurring on some cloves after about 6 months.
Physiological and Physical Disorders
Freeze injury. Due to its high solids content, garlic freezes at temperatures below -1°C (30°F).
Use of Materials
The UC Postharvest Technology Center grants users permission to download textual pages (including PDF files) from this World Wide Web site for personal use or to reproduce them for educational purposes, but credit lines and copyright notices within the pages must not be removed or modified.
Except for these specified uses, no part of the textual materials available on the UC Postharvest Technology Center Web site may be copied, downloaded, stored in a retrieval system, further transmitted or otherwise reproduced, stored, disseminated, transferred or used, in any form or by any means, except as permitted herein or with the University of California's prior written agreement. Request permission from UC Postharvest Technology Center. Distribution for commercial purposes is prohibited.
The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.