Vernalization at subzero temperatures increases garlic productivity by artificially providing the necessary cold for the plants to fully develop in the field. However, it remains to be seen whether productivity increases occur with or without a loss in post-harvest bulb quality. Therefore, this study aimed to evaluate the effects of vernalization under negative temperatures for different periods on the quality characteristics of noble garlic grown in the Brazilian semi-arid region. Two experiments were conducted, one in Mossor & oacute; and another in S & atilde;o Miguel, RN, Brazil, evaluated separately, and outlined in randomized complete blocks. The treatments consisted of vernalization under three temperatures (-5 to-3 degrees C,-2 to 0 degrees C, and 1 to 3 degrees C) and three periods (50, 55, and 60 days) of the garlic seed clove, with four replications. At harvest time, the bulbs were evaluated for their post-harvest quality. In both experiments, treatment with a temperature of-5 to-3 degrees C for 50 days led to bulbs with a lower soluble solids/titratable acidity ratio, with values of 4.1 in Mossor & oacute; and 4.3 in S & atilde;o Miguel. In the Mossor & oacute; experiment, the temperature of-5 to-3 degrees C, associated with the period of 55 days, promoted the highest levels of soluble solids (38.94%). Negative temperatures and times of 50 and 55 days increased the pyruvic acid content of garlic grown in S & atilde;o Miguel, 85.36 and 83.98 & micro;Moles of pyruvic acid, respectively. Vernalization at temperatures below zero resulted in bulbs with good characteristics for fresh consumption and industrial processing.