This experiment was conducted to measure the physiological qualities and the chemical compositions of garlic bulb (Allium sativum L) stored in air and controlled atmosphere at 0$^{C}$ for 4months. There were no significant differences in physiological qualities such as soluble solid, dry weight and firmness by O$_2$ and CO$_2$ concentrations during 4 months of storage. The surface color of garlic cloves changed toward more dark direction in Hunter color surface with storage. CA storage inhibited the sprout growth by 50% and had no significant difference in root growth. Garlic stored in CA showed lower level of pungency, especially CA of low oxygen concentration (1%) showed the lowest level of pyruvate. Garlic stored in high CO$_2$ concentration(20%) showed the lowest level of fructan concentrations and the highest free sugar concentrations.