The removal of residual captan in carrot and by storage temperatures and the addition of condiments was investigates. The quantities of residual captan after sticking and drying of captan in carrot and kale wer 0.958 and 23.12 ppm, respectively. During storage of 20days at 15,3 and -17$^{circ}C$, the levels of the residual captan in carrot decreased to 0.008 (removal rate: 99.2%) and 15.06 ppm (42.3%), respectively. The higher removal rate of residual captan was oberved at the higher storage temperatures, When the condiments of soy sauce, green onion, garlic and vinegar added to the carrot which contaminated with the captan and then stored at 15$^{circ}C$ for 24hrs, the residual levels of captan decreased to 0.207 (removal rate: 78.4%), 0.196 (79.5$^{circ}C$), 0.164 (82.8$^{circ}C$) and 0.209 ppm (78.2%), respectively, showing the garlic was the most effective. However, the residual levels in tale were 2.27 (91.3%), 12.70 (51.4%), 16.42 (37.1%) and 13.70 ppm (47.5%), respectively under the same condition, indication the soy sauce was the most effective. The removal rates of residual captan in carrot and kale were significantly higher with the addition of the condiments than those of the controls that without the condiments.