Garlic has a storage quirk worth knowing: it sprouts fastest at in-between temperatures, so it keeps best either properly cold or warm and dry — never lukewarm. Get curing and temperature right and Egyptian garlic ships for months without sprouting or softening. This guide covers the garlic cold chain from harvest to reefer, plus packing formats.

Quick answer: Egyptian garlic is cured until the skins are papery and the necks tight, then stored cold and dry — around 0°C (down to about −1°C) at 60–70% RH for long-term export — or kept warm and dry for shorter holds. Sprouting is worst at intermediate temperatures (~5–18°C), so those are avoided. Pack in mesh / net bags (5–20 kg), cartons, braids or pre-packed nets, and ship in ventilated or reefer containers.

Curing comes first

After lifting, garlic is cured — dried in the field or with forced air for roughly two to four weeks until the outer skins are papery and the necks are tight and sealed. Proper curing is the single biggest factor in storage life: it locks out rot and moisture loss and sets the clean white appearance buyers want.

Storage: cold and dry (or warm and dry)

Garlic’s sprouting is fastest at intermediate temperatures (around 5–18°C), so it is stored away from that range. For long-term export storage, the target is cold and dry — about 0°C (down to roughly −1°C) at a low 60–70% RH with airflow. (For shorter periods, warm, dry, well-ventilated storage also keeps garlic dormant.) Low humidity is key in both cases to prevent rooting and rot.

ParameterTargetWhy
Temperature (long-term)~0°C (to −1°C)Suppresses sprouting & rooting
Humidity60–70% RHLow RH prevents rooting & rot
Avoid~5–18°CThe fastest sprouting range
AirflowSteady ventilationRemoves moisture & heat

Packaging formats

  • Net / mesh (leno) bags — 5, 10 or 20 kg; breathable, the standard export pack.
  • Cartons (e.g. 10 kg) and pre-packed nets (small consumer nets) — for retail-ready presentation.
  • Braids / strings — for specialty and some retail markets.
  • Vacuum packs — for peeled cloves; bags / cartons for dehydrated garlic.

Bulbs are graded by diameter, well-cured with dry intact skins, and palletised for ventilated, stable loading.

Loading and shipping

Garlic ships in reefer (or well-ventilated) containers, kept cold/cool and dry with fresh-air exchange to vent moisture and prevent condensation — the main enemy in transit. Keep the chain unbroken and avoid wetting, which triggers rooting and rot. Peeled garlic ships chilled; dehydrated garlic ships dry at ambient, protected from moisture.

Quality preservation checklist

  • Cure thoroughly — papery skins, tight necks — before storage.
  • Store cold (~0°C) and dry (60–70% RH), or warm and dry; avoid the ~5–18°C sprouting range.
  • Keep humidity low to prevent rooting and rot.
  • Keep garlic dry in transit; prevent condensation.
  • Handle gently to avoid bruising and skin loss.

Frequently asked questions

At what temperature should garlic be stored?

For long-term export, around 0 degrees C (down to about minus 1 degrees C) at a low 60-70% humidity; warm, dry storage works for shorter holds. Intermediate temperatures (~5-18 degrees C) cause the fastest sprouting and are avoided.

Why cure garlic before storage?

Curing dries the skins and seals the necks, dramatically reducing rot and moisture loss and giving the clean white appearance buyers want.

How is garlic sprouting controlled?

Mainly by storage temperature – keeping garlic either properly cold or warm and dry, away from the intermediate sprouting range.

How is export garlic packed?

Usually in net/mesh bags (5-20 kg), cartons, pre-packed nets or braids; peeled in vacuum packs; dehydrated in bags/cartons.

How is garlic shipped?

In reefer or well-ventilated containers, kept cool and dry with fresh-air exchange; dehydrated garlic ships dry at ambient.

How to cite this page

PEI Trade. “Egyptian Garlic Packaging & Cold Chain.” peitrade.com, 2026. https://peitrade.com/egyptian-garlic-packaging-cold-chain/

Sources

  • Garlic post-harvest science — curing, the intermediate sprouting range, cold-dry vs warm-dry storage, humidity.
  • Industry guidance — mesh-bag, net, braid and vacuum packing and ventilated/reefer shipping practice.

This page is part of our Egyptian Garlic Export Guide hub.

Ship Egyptian garlic that arrives in spec with PEI Trade. Proper curing, cold-dry storage, sprout control and ventilated reefer discipline — in mesh bags, cartons, nets or braids, plus peeled and dehydrated. Contact: sales@peitrade.com · WhatsApp +20 109 911 1918 · www.peitrade.com