In domestic settings, garlic is kept dry and warm (above 18 °C, or 64 °F) to prevent sprouting. It is customarily hung; The braids of softneck varieties are frequently referred to as plaits or grappes. Cloves that have been peeled can be kept in the refrigerator in wine or vinegar. Garlic is stored in a dry, low-humidity environment at 0 °C (32 °F) in commercial settings. Garlic will keep longer on the off chance that the tops stay connected.
To make flavored oil, garlic is frequently kept in oil; However, in order to avoid rancidity and the growth of Clostridium botulinum, the practice requires that measures be taken to prevent the garlic from spoiling. Bacterial growth can be minimized by acidifying the garlic with a mild vinegar solution. Garlic stored in oil cannot be stored safely in the refrigerator, so it must be used within a month to prevent bacterial spoilage. In order to preserve the enzymatic activity of garlic, it is also dried at low temperatures and sold and stored as garlic granules, which can be rehydrated to reactivate it.
Put away garlic can be impacted by Penicillium rot known as “blue shape” (or “green form” in certain areas), particularly in high dampness. Spots that are either soft or soaked in water may be the first sign of infection, followed by white mycelium patches that turn blue or green with sporulation. because sporulation and germination take longer at temperatures below 4 degrees C are repressed entirely,in refrigerated cloves one may just see the white mycelium during beginning phases. Two of the most common species that have been identified in blue mold are Penicillium hirsutum and Penicillium allii.