Abstract: The qualities of fresh garlic, fumigated garlic and dipped garlic were studied, including hardness, crispiness, color, respiration intensity and the antioxidant capacity. The results showed that the respiration rate of fumigated garlic and dipped garlic were both decreased significantly (p<0.05) . And the hardness and crispiness properties of fumigated garlic had no significance with fresh garlic (p>0.05) , but the b* value of fumigated garlic was smaller than dipped garlic's. The ability of the three kinds of garlic cloves on scanning2, 2-Diphenyl-1-picrylhydrazyl (DPPH·) and 2, 2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+·) were as follows :fresh garlic>fumigated garlic>dipped garlic. The 50% inhibitory concentration (IC50value) for DPPH· of the fresh garlic, fumigated garlic and dipped garlic were about 19.32, 20.13, 28.13mg/mL, respectively. The IC50 value for ABTS+· of the garlic were about:21.36, 22.94, 24.85mg/mL, respectively. The results showed that the quality of fumigated garlic is better than the dipped garlic, and it could be better meet the needs of modern industry.