Why Do Overseas Customers Often Complain About Garlic Spoilage? Unveiling the Key Influencing Factors in Transportation and Storage

Key Factors Affecting Garlic Quality in Transportation and Storage

Many foreign catering customers often encounter the problem of garlic spoilage, which brings great troubles to their business. In this article, we will delve into the key factors in transportation and storage that affect the quality of garlic, especially the crucial role of professional refrigeration technology.

The Impact of Transportation and Storage on Garlic Quality

Transportation and storage are two critical links in the garlic supply chain. Improper handling in these processes can lead to a significant decline in garlic quality. Traditional storage methods, such as room - temperature storage, often result in rapid deterioration of garlic. According to agricultural research data, at room temperature, the enzyme activity in garlic is high, and the growth of microorganisms is difficult to control. For example, within a week at 25℃, the decay rate of garlic can reach up to 15%.

The Magic of Professional Refrigeration Technology

Professional refrigeration technology provides an effective solution to the problem of garlic spoilage. Research shows that in the temperature range of -3℃ to 0℃, the activity of enzymes in garlic is greatly reduced. Enzymes are the main factors causing the physiological changes in garlic, such as sprouting and browning. At this low - temperature range, the growth of microorganisms is also effectively inhibited. Microorganisms are one of the main causes of garlic decay. By keeping garlic at -3℃ to 0℃, the decay rate can be controlled within 3% in the same one - week period compared to 15% at room temperature.

Let's take a look at the following chart to understand the relationship between temperature and garlic quality more intuitively:

The Advantages of 10 - kg Mesh Bag Packaging

In addition to temperature control, packaging also plays an important role in maintaining garlic quality. The 10 - kg mesh bag packaging has excellent ventilation performance. In the kitchen back - end or when the garlic is put into storage, good ventilation can effectively reduce the humidity around the garlic, preventing the growth of mold. At the same time, this packaging can also reduce cross - contamination. If different batches of garlic are mixed together without proper packaging, the decay of one batch may easily spread to others. The mesh bag can isolate each garlic bulb to a certain extent, reducing the chance of cross - contamination.

Solutions and Action Suggestions

For catering enterprise decision - makers with supply chain management awareness, it is necessary to pay attention to the entire process from the source to the end - user. By adopting professional refrigeration technology and 10 - kg mesh bag packaging, they can ensure the freshness and safety of garlic. This not only helps to improve the quality of catering services but also stabilizes the supply chain.

Don't let garlic spoilage trouble your business anymore. Choose professional refrigeration management to ensure the quality and stable supply of garlic, and build a high - quality food ingredient chain for your catering business. Click here to learn more about professional garlic storage solutions!

Frequently Asked Questions

Q: Can I store garlic at a temperature slightly higher than 0℃?

A: While it is possible, the higher the temperature, the faster the enzyme activity and microbial growth. Storing at -3℃ to 0℃ is the optimal range for long - term storage.

Q: Is the 10 - kg mesh bag packaging suitable for all types of garlic?

A: Yes, this packaging is suitable for most common garlic varieties. Its ventilation and anti - contamination features are beneficial for all types of garlic.