Garlic remains dormant under -3℃ or over +30℃. We store our garlic in reefer warehouse and set the temperature at -3C and humidity at 65% after 20 June, to do so we can keep garlic to be fresh and prevent sprouting effectively. So we can ship fresh garlic all year round. Alternatively, we peel garlic and salt it in brine, which is another way of storing garlic.
Sometimes garlic may get burnt if the temperature is not properly set. It is called burnt garlic or waxed garlic, in this case some cloves or even the whole bulb of garlic turn brown, with smell of sugar. This is because the garlic may have got too much sunshine or too low temperature in the cold storage.