Preservation of garlic as an export basic crop for a long time is very important. Garlic is rich in folic acid, vitamin C, calcium, iron, magnesium, potassium, zinc, and vitamins B 2 , B 1 , and B 3 (Balmori et al., 2019;Eugster et al., 2018). It is necessary to maintain the quality of this type of food that is rich in nutrients for a long time (Noda et al., 2018). In order to preserve foods, there are different ways, such as thermal, freezing, drying, fermentation, coating, packaging film, irradiation, atmosphere control, etc. (Li et al., 2016).Irradiation is an advanced technical approach to preserve the physical and chemical properties of the food product (Bearth & Siegrist, 2019;Güler et al., 2017). Gamma irradiation is a nonthermal method and has emerged for the preservation of fruits and vegetables to prevent the use of chemical preservatives (Olanya et al., 2015). Many studies have described the useful effect of low-dose irradiation (50-150 Gy) for sprouting inhibition (Zhang