The freezing and supercooling of garlic (Allium sativum L.)

This work shows that peeled garlic cloves demonstrate significant supercooling during freezing under standard conditions and can be stored at temperatures well below their freezing point (−2.7 °C) without freezing. The nucleation point or ‘metastable limit temperature’ (the point at which ice crystal nucleation is initiated) of peeled garlic cloves was found to be between −7.7 and −14.6 °C. Peeled garlic cloves were stored under static air conditions at temperatures between −6 and −9 °C for up to 69 h without freezing, and unpeeled whole garlic bulbs and cloves were stored for 1 week at −6 °C without freezing.