Editing Garlic (section)

====Storage====
[[File:Allium sativum. Restra de allos de Oroso- Galiza.jpg|thumb|String of garlic]]

Domestically, garlic is stored warm [above 18°C (64°F)] and dry to keep it dormant (to inhibit sprouting). It is traditionally hung; softneck varieties are often braided in strands called plaits or [[:fr:wikt:grappe|''grappes'']]. Peeled cloves may be stored in [[wine]] or [[vinegar]] in the refrigerator.<ref>{{cite web|url=http://anrcatalog.ucdavis.edu/pdf/7231.pdf|title=Garlic: Safe Methods to Store, Preserve, and Enjoy|last=Harris|first=Linda J.|publisher=University of California, Division of Agriculture and Natural Resources|access-date=February 28, 2014|archive-date=September 9, 2014|archive-url=https://web.archive.org/web/20140909074943/http://anrcatalog.ucdavis.edu/pdf/7231.pdf|url-status=dead}}</ref> Commercially, garlic is stored at 0°C (32°F), in a dry, low-[[humidity]] environment. Garlic will keep longer if the tops remain attached.<ref name="SFNA" />

Garlic is often kept in oil to produce flavored oil; however, the practice requires measures to be taken to prevent the garlic from spoiling which may include rancidity and growth of ''[[Clostridium botulinum]]''.<ref name="umaine">{{Cite web |url=https://extension.umaine.edu/publications/4385e/ |title=Safe Homemade Flavored and Infused Oils |series=Food Safety Facts |publisher=Cooperative Extension Publications, University of Maine |location=Orono, ME |date=2011}}</ref> Acidification with a mild solution of vinegar minimizes bacterial growth.<ref name=umaine /> Refrigeration does not assure the safety of garlic kept in oil, requiring use within one month to avoid bacterial spoilage.<ref name=umaine /> Garlic is also dried at low temperatures, to preserve the enzymatic activity and sold and kept as garlic granules, and can be rehydrated to reactivate it.<ref>The Science of Garlic and How to Make the Best Garlic Bread | Garlic Bread | What's Eating Dan?</ref>

Stored garlic can be affected by ''[[Penicillium]]'' decay known as "blue mold" (or "green mold" in some locales), especially in high humidity.<ref>"Bulletin #1206, Blue Mold of Garlic," U. of Maine Cooperative Extension, https://extension.umaine.edu/publications/1206e/ Accessed Dec. 2019</ref> Infection may first appear as soft or water-soaked spots, followed by white patches (of mycelium) which turn blue or green with [[sporulation]].<ref>"''Penitsyloz'' (penicillium rot of) garlic. Blue mould in garlic", Penitsyloz garlic. Blue mould in garlic http://www.ukrup.com.ua/en/penitsyloz-garlic-blue-mould-in-garlic/ Accessed Dec. 2019</ref> As sporulation and [[germination]] are delayed at low temperature, and at −4&nbsp;°C are inhibited entirely,<ref>{{Cite journal |doi=10.1016/0925-5214(95)00025-9|title=Low-temperature biology and pathogenicity of Penicillium hirsutum on garlic in storage|journal=Postharvest Biology and Technology|volume=7|issue=1–2|pages=83–89|year=1996|last1=Bertolini|first1=P.|last2=Tian|first2=S.P.}}</ref> in refrigerated cloves one may only see the white mycelium during early stages. ''[[Penicillium hirsutum]]''<ref>"Low-temperature biology and pathogenic@ of Penicillium hirsutum on garlic in storage ", P. Bertolini, 1995, https://doi.org/10.1016/0925-5214(95)00025-9</ref> and ''[[Penicillium allii]]''<ref>"Identification, pathogenicity and distribution of Penicillium spp. isolated from garlic in two regions in Argentina", J.G. Valdez et al., 2009, https://doi.org/10.1111/j.1365-3059.2008.01960.x</ref> are two of the predominant species identified in blue mold.