Abstract: Senescence and decay of garlic shoot during storage periods are mainly caused by high respiratory intensity and pathogen infection. The effects of thiabendazole(TBZ) fumigation, silicon window bag packaging and low temperature storage on respiratory intensity, decay, chlorophyll and cellulose contents were investigated. The results show that the garlic shoot fumigated with 8 g/m³ FK containing 3%TBZ, packaged by silicon window bag, stored at 0～-1℃ with 95% of relative humidity, can effectively be protected from decay, the decrease of chlorophyll content can be mitigated, cellulose increase can be inhibited, and respiratory intensity is reduced. The combination of low temperature storage, silicon window bag packaging and TBZ fumigation could prolong the storage life of Changshan garlic shoot produced in Shaanxi Province to 280 days. The sound percentage of garlic shoot was 96% with good freshness, greenness and crispness.