Chemical, physical and organoleptic properties of the chestnuts during storage at 1, 5 and 10°C were studied, in order to develop the preferable storage temperature. The spoilage (mould and sprout) of chestnuts was dependent upon storage temperature. The quality of chestnuts packed in polyethylene Pouch at 1°C maintained better than those at 5 and 10°C. Total polyphenol content, elastic coefficients, color index and sensory score of chestnuts at 1°C were also varied smaller. The sucrose content in chestnuts was markedly increased while the starch content was decreased, by cold storage. Storage temperature had a profound effect on the sucrose content and the degree of sucrose accumulation increased with the decrease of storage temperature. The maximum sucrose content was 10% at 1°C it was considered that the chestnuts in polyethylene Pouch at 1°C were able to store for a long term (more than 6 months) with improving organoleptic taste due to sucrose accumulation.

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An effective preservation method for shredded cabbage was investigated and the following results were obtained.
1) Tested 28 cultivars were classified into 3 groups according to their browning degrees of shredded cabbage. After 24 hrs of incubation at 20°C, 18 cultivars showed extremely browning characteristic, 8 showed slight browning, and the remaining 2 cultivars did non-easy browning.
2) cv'Ginryoku', non-browing cultivar of all the tested ones, strongly showed the characteristic when that was cultivated in spring and early summer, and harvested relatively early time.
3) When shredded cabbage, cv.'Natsumine', was stored in sealed polyethylene pouches at 5°C for10 days, CO₂ accumulated up to 8.5% and O₂ decreased to 1.5% in the pouches, and off-flavor was detected organoleptically. On the other hand, in perforated pouches O2 did not decreased so much, therefore instead of off-flavor browning was observed on the surface of shredded cabbage.
4) Shredded cabbage stored in sealed pouches did not vary in shelf life with cultivars. In contrast, in perforated pouches, the shelf life varied considerably among cultivars according to browning degree. The shelf life of cv. 'Ginryoku' in perforated pouches was 10 days at 5°C, longer than those of any other cultivars packed in sealed or perforated pouches.

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