The effects of freezing conditions and storage conditions on the quality of garlic cloves (Allium sativum L.) after thawing were examined. The results showed that when garlic cloves (Allium sativum L.) were frozen and immediately thawed, tissue damage was minimal at temperatures of －15℃ and －20℃, and blue-green discoloration was not observed at all after thawing. In contrast, tissue damage was significant at －30℃ and －60℃, and blue-green discoloration was observed after thawing. After2months of frozen storage, tissue damage progressed and blue-green discoloration became stronger under all conditions, but again, the blue-green discoloration was strongest at －30℃ and －60℃. On the other hand, when the garlic cloves (Allium sativum L.) were stored after freezing on dry ice, tissue damage and blue-green discoloration were weaker than under the other storage conditions, and the odor after thawing was near to that of garlic cloves that had never been frozen (Allium sativum L.).
