In order to preserve the quality and anti-oxidative activity of garlic cloves and extend its shelf life,complex films treatment was studied.The effects of compound-coating on weight loss rate,amylose content,PODenzyme activity,MDA content and anti-oxidative activity during storage at 5℃ were investigated.The results showed that 1.5% chitosan+1.0% xanthan gum+0.8% sodium alginate reduced the weight loss rate and MDA content,inhibited PPO activities of garlic cloves,effectually prevented to amylase lose,and preserve anti-oxidative activity of garlic cloves during storage.