In order to evaluate the effects of various storage temperatures (1, 5, 10, 15, 20, 25°C) on dormancy characteristic and maintenance life of native Isfahan garlic an experiment was conducted in a randomized complete design with three replications. Garlic was measured in five steps of storage (once every two weeks) in terms of physico-chemical characteristics including weight loss percentage, decay percentage, firmness, day to dormancy breaking, sprout length inside the clove, pH extract, organic acid, total soluble sugar and ?-amylase enzyme. The results showed that these traits had a significant difference at 5% level with control in different temperature conditions. Treatments at 1 and 25°C among the temperature treatments were used in this experiment had longer dormant duration. Treatments at 1 Centigrade led to less weight loss and decay and more stiffne however, its sprout duration compared to 25 Centigrade was relatively less. The highest decay rate was observed in 25°C treatment due to high temperatures. The formula of a quadratic was presented for the relationship between temperature and growth of the internal small leaves. . The results showed that the rate of the growth of internal small internal leaves decreased at temperatures greater than 15 centigrade. Fitting Curves in quadratic Regression, the base temperature was desirable and maximum temperature for breaking the dormant and growth of small internal leaves was obtained -8.4, 12.77 and 33.98 respectively. The required temperature units for breaking dormant state were 1724.3 ° cd and temperature 1°C was introduced to maintain garlic among the temperatures used as the appropriate temperature. The results of this study may help to better understand the techniques after garlic harvesting and to find suitable methods for better control of lesions after garlic harvesting. Key words: Garlic, Postharvest, Sprout lenth, Bulb dormancy