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研究结果表明，蔡家坡红皮蒜以外层型二次生长为主，苍山蒜以内层型二次生长为主，改良蒜不发生外层型二次生长。播前蒜种在冰箱（０～５℃）或地道（１４～１６℃）条件下处理３０天与室温（２４～２７℃）下处理相比，前者内层型和外层型。次生长株率均极显著地提高，使蔡家坡红皮蒜商品蒜头产量降低２８．６～３５．６％，苍山蒜蒜薹产量提高２３．７～３０．９％，改良蒜蒜头产量提高３．１～５．７％，并使前二个品种蒜薹和蒜头收获期提早约一周。蒜种处理期间见光与否对大蒜二次生长、早熟性及产量无显著影响。
The results showed that the outer layer secondary growth of Caipia red garlic was the main type, the secondary growth of Cangshan garlic was mainly inner layer, and the secondary growth of outer garlic did not occur. Before sowing garlic in the refrigerator (0 ~ 5 ℃) or tunnel (14 ~ 16 ℃) conditions for 30 days and room temperature (24 ~ 27 ℃) under the treatment compared to the former inner and outer type. The growth rate of the secondary growth rate was significantly improved, so that garlic yield Caijiapo red garlic reduced 28.6 ~ 35.6%, Cangshan garlic sprouts increased 23.7 ~ 30.9%, improved garlic 3.1 ~ 5.7%, and make the first two varieties of garlic sprouts and garlic harvested about one week earlier. Seeing light or not during garlic treatment had no significant effect on secondary growth, early maturity and yield of garlic.