After extensive pilot experiments on storage of red cabbage, pumpkin and Florence Fennel, the condition of 5℃ and RH 75% had been established as the commercial storage technique. The best storage time for red cabbage was no longer than 42 days; while the shelf life for Florence Fennel and pumpkin was 20~30 days at 0℃ and 60 days at 5℃ respectively; the storage time for pumpkin could be extended to 180 days at 10℃. The storage to a reasonable extent would both make profit increment and supply out-season market available.