The change of ascorbic acid and carotene content in spinach, small cabbage, cabbage, tomato and Chinese cabbage during storage had been investigated. When spinach was stored at 11-19℃ for 8 days, 26％ of the reduced and 43％ of the total ascorbic acid were retained. Spinach, stored at 16-26℃ for 8 days, retained 16％ of its reduced and 54％ of its total ascorbic acid content and, at 0-2℃ for 23 days, 40％ of the former and 46％ of the latter. Small cabbage, stored at 18-27℃ for 5 days, retained 65％ of its reduced and 73％ of its total ascorbic acid content, but when it was stored at 0-2℃ for 8 days, 86％ of both was retained.Ascorbic acid was found to be more stable in cabbage and tomato during storage. The retention of the reduced form in these vegetables was over 80％ and that of total ascorbic acid over 90％ after 5 days' storage at 21-27℃, and no significant loss of ascorbic acid was observed after 14 days' storage at 0-2℃.Loss of ascorbic acid content in the Chinese cabbage after 4 months' storage in Chinese cellar during the winter season of 1955-1956 was about 20％.Percentages of retention of the carotene content in spinach during the storage at different temperatures with different lengths of time were as follows: 80％ at 11-19℃ for 8 days, 77％ at 16-26℃ for 3 days, and 93％ at 0-2℃ for 31 days. Small cabbage retained 60％ of its carotene content after 5 days' storage at 18-27℃, and 97％ after 8 days at 0-2℃.