The research aims to study the influences of forced-air pre-cooling treatment on mass loss and firmness of garlic sprouts. In the experiments, the pre-cooling wind speeds were set at 1, 1.5, 2 m/s, while the target cold preservation temperature was 4 ℃. After pre-cooling treatment, the samples of garlic sprouts were put into 0.045 mm PE preservation bags for freezing temperature storage under below 0 ℃ to examine mass loss and firmness, observe variations in cell microscopic structure and analyze effects of forced-air treatment on mass loss and firmness. At the end of freezing temperature storage, mass loss of garlic sprouts at pre-cooling wind speeds of 1, 1.5, 2 m/s and direct storage were 3.60%, 3.54%, 3.89%, 3.16% respectively. Their overall firmness values occupied 67.3%, 68.6%, 69.7%, 61.0% of initial values respectively. The overall mass loss had negative correlation with firmness values under each working situations. The best correlation coefficients of mass loss and firmness at X area of garlic sprouts were -0.96,-0.92,-0.92,-0.95 respectively. Extending the pre-cooling time increased the garlic sprouts mass loss rate, thus reduced the garlic sprouts porosity. After forced-air pre-cooling, the overall porosity of the garlic sprouts was the minimum when the pre-cooling wind speed was 1.5 m/s, and the maximum when the pre-cooling wind speed was 2 m/s. Before freezing temperature storage, forced-air pre-cooling treatment increases the weight loss, forces porosity to decline, delays the plunge of firmness values, and extends the shelf life of garlic sprouts to some extent.