Abstract: In this paper, garlic bolts weretreated with special preservatives, thenprecooling for 24 h at 0℃ cold room with different time interval after harvest (0, 6, 24, 48, 72 h), which placed in PVC packagingwith silicon gum window.The gas in packaging and parameters of garlic bolts, soluble solid content, vitamin C content, weight loss rate, chlorophyll content, total phenolic content, antioxidant activity and sensory evaluation were periodically determined during storage. The results show that: The smaller the time interval between garlic stalk preharvest and storage precooling, the higher the chlorophyll content, soluble solids content and sensory score, the smaller the weight loss rate. In the late storage stage, vitamin C content, soluble solids content and sensory evaluation index of garlic sprouts pre-cooled 24 h after harvest were significantly higher than those of pre-cooled garlic sprouts 48 h or 72 h after harvest, however no significant changes of the content of O₂ and CO₂ in the package, total phenolics content and antioxidant activity were observed.Considering the parameters determined and current logistics situation of garlic bolts, the time interval between harvest and precooling within 24 h was proposed in order to obtain high quality after storage, which be a guide for garlic bolts postharvest and preservation.