The experiment was conducted during 2013/2014 and 2014/2015 successive storage seasons. A combination of two local cultivars of garlic namely, Assiut and El-Minia were arranged in a randomized complete block design (CRBD) with 4 replicates. This work aimed to study the effect of storage methods (packaging
including storage in news paper and polyethylene bags, Basal stem removing, heat and Edible coating treatments (Agar, Agar+Gellan, Agar+Chitosan,Gellan and Chitosan) on some garlic physical and chemical properties. It could be concluded that garlic physical and chemical properties of stored garlic bulbs
significantly influenced by the storage methods. Keeping it in Polyethylene bags gave the highest weight losses while wrapping in newspaper gave the minimum weight losses (%) and empty cloves (%). Protein and flavonoid significantly increased while carbohydrate (%) significantly decreased in comparison to fresh
and control treatment as a results of storage treatments.