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In order to keep sensory quality and increase shelf life of Whangkeumbae, the effect of fresh-keeping by controlled atmosphere storage on Whangkeumbae begin with different conditions of control atmosphere storage has been studied. The purpose of the research was to find the best environmental combinations to store Whangkeumbae. C.A. storage 2％～3％O2, 0～0.5％ CO2；5％～6％ O2, 0～0.5％CO2； 8％～9％O2, 0～0.5％CO2 were selected and under the temperature of -1.5±0.5℃ and RH 95％, C.A. storage research has been conducted. The results showed during the 90 day period, with 5%～6% O2,0～0.5% CO2 gaseous component, the reducing of Vc content in Whangkeumbae and the hardness of fruit pulp could be delayed, the ethylene release quantity, accumulation of the ethyl alcohol and the acetaldehyde in fruit pulp could be decreased. The experiment showed that C.A. was better than other methods of Whangkeumbae storage.