In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{circ}C$, 15 $^{circ}C$, 3$0^{circ}C$ and 45$^{circ}C$, and heated for 15 hours at 6$0^{circ}C$, 7$0^{circ}C$, 8$0^{circ}C$, 9$0^{circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.