The work aims to study the effects of storage temperature and time on the main chemical constituents, texture and antioxidant activities of black garlic. Black garlic was stored for 180 days at room temperature and 4 ℃, respectively. The main compositions, texture and antioxidant activities of black garlic were analyzed regularly. During 180 days storage, the contents of total sugar, protein and S-allylcysteine decreased by 30.9%~33.4%, 16.1%~18.1% and 40%, respectively, while the contents of reducing sugar and hardness respectively increased by (1.65~1.77) and 4.4 times. DPPH free radical scavenging ability, ABTS free radical scavenging ability, ferrous ion chelating ability and reducing ability lowered by 13.4%~14.3%, 30.3%~33.6%, 30.6%~34.0% and 25.8%~26.6%, respectively. During 120 days storage, the contents of total sugar, total protein and S-allylcysteine in black garlic at room temperature were significantly lower than those at 4 ℃（P<0.05）, while the effect of storage temperature on texture and reducing ability was not significant. Compared with room temperature, storage at 4 ℃ is more beneficial to maintaining the total sugar, amino acid composition, DPPH free radical scavenging ability and ferrous ion chelating ability of black garlic.