Effects of packing materials on the gas compositions in package of fresh peeled garlic (Allium sativum L.) were investigated. The fresh peeled garlics packed in $20,;40,;60;{mu}m$ LDPE and $30;{mu}m$ HDPE pouches were stored at $20^{circ}C$, 76% RH. The variables including respiration characteristics, gas compositions, general appearance, and film permeabilities to $O_2$, $CO_2$ and $H_2O$ vapor were measured. A model was evaluated for the prediction of $O_2$ and $CO_2$ equilibrium concentrations inside packages and for the optimization of packaging parameters. Experimental and simulated gas composition results were found to be in good agreement. The $30;{mu}m$ HDPE pouch with 4% $O_2$ and 7.5%$CO_2$ equilibrium concentrations conferred the best appearance of peeled garlic, giving 6 days of storage life. As a result, MA seemed to have a beneficial effect on appearance of fresh peeled garlic, possibly due to reduced microbial activity.