Garlic cloves were blanched (normal, hot water, and steam) and subsequently pretreated with various chemicals. Chemicals studied in this pretreatment experiment were acetic acid in the range of 0-2%, potassium metabisulphite (KMS) in the range of 0-2000ppm, EDTA in the range of 0-1%, and Calcium chloride in the range of 0-2%. The pretreated cloves were stored under ambient conditions (Temp 25-35°C and RH 60-80%) for 15 days before taking observations. The change in allicin activity, change in textural property, and change in colour intensity of the treated clove in reference to fresh cloves were recorded as response in this optimization study. The optimization was conducted following I- Optimal Response Surface Methodology with total 43 runs divided into 5 blocks. The mean ranges for change in allicin content after 15 days of storage were 7.5-93.5% having R2 =0.98, the change in textural properties were from 13.63-86.07 % having R2 =0.97 and colour intensity 7.25-20.04% having R2 =0.99 for the responses. Numerical optimization of the model parameter was resulted into the best combination of the hot water blanching cloves and subsequently dipping in the solution of 2% Acetic acid, 0.307 ppm potassium metabisulphite (KMS), 0.037% EDTA, and 1.9% Calcium chloride for 39.367 minutes having the desirability of 0.839 and second best optimized pretreatment solution for peeled garlic cloves were dipped in the solution of acetic acid 2%, 0.050ppm KMS, 1.2% of calcium chloride for 1.165% having the desirability of 0.789.