The changes of lipid components in apple peels which effects physiological characteristic in apple storage, and pigment which is important base in quality, were investigated in terms of temperature and pressure. The results obtained were as follows ; The contents of total lipid of Ralls which is resistant to cold temperature were higher than those of Fuji. The contents of total lipid of Fuji and Ralls were decreased up to about 60 days and then increased up to the final stage of storage. Especially, the increasing rate at low temperature storage was greater than at normal temperature storage. In the case of Fuji, the contents of neutral lipid of normal temperature were increased up to 90 days, while those of low temperature were decreased up to 60 days and then increased up to 90 days. The contents of glycolipid, in both Fuji and Ralls were decreased up to about 30 days and then increased up to about 60 days and the decreased up to 90 days. The contents of phospholipid in Fuji were decreased during storage, while those in Ralls were appeared very slight changes. The ratios of unsaturated fatty acid to saturated fatty acids in neutral lipid of Fuji were decreased during storage, but those of Ralls were increased. Those of glycolipid of Fuji were decreased up to 60 days and then increased up to 90 days, while those in Ralls were increased during storage. In both Fuji and Ralls, those of phospholipid increased during storage and were high in order of sub-atmospheric pressure at $1^{circ}C$ (SAP-L), normal atmospheric pressure at $1^{circ}C$ (NAP-L), sub-atmospheric pressure at $20^{circ}C$ (SAP-N) and normal atmospheric pressure at $20^{circ}C$(NAP-N) for storage condition. The contents of chlorophyll of Ralls were higher than those of Fuji and the decreasing rate was the lowest in SAP-L. The changes of carotenoid and anthocyanin contents were the greatest increasing at NAP-N and colouring was delayed at SAP-L.