The influence of storage temperature of garlic bulb and chemical additives (including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of garlic paste was evaluated. Formation of undesirable greenish pigment was avoided by storing fresh garlic bulbs at 25 and 40C. Moreover, heating bulbs to 40C a few minutes before processing facilitated skin removal. Garlic paste was processed, packed and thermally treated at 85C for 5 min. The color of garlic paste was affected by chemical treatment, temperature and storage period. The rate of color difference (ΔE) increase was divided into two linear periods with different slopes. Garlic paste exhibited pseudoplasticity with yield stress and flow adequately described by the Herschel–Bulkley model (r2 > 0.990). Both consistency index and apparent viscosity decreased with increase in temperature.