Soybeans(Hwangkeum Kong) were stored at 5$^{circ}C$, $25^{circ}C$ and 35$^{circ}C$ for 8 months to investigate the changes of the physicochemical properties. Less physicochemical changes were detected in the soybeans stored at 5$^{circ}C$ than those stored at $25^{circ}C$ and 35$^{circ}C$. High temperature and long term storage caused a decrease in the nitrogen solubility index, whereas increases in acid value and organic acid content were detected. As the storage period was extended at high temperatues, the content of unsaturated fatty acids decreased, but the content of saturated fatty acids increased. Decoloration of soybeans was clearly recognized under high temperatures. The water soluble compoents such as total solids, nitrogen and reducing sugar during water-soaking at 2$0^{circ}C$ for 16hrs were appreciably eluted from the soybeans stored for 8 months at high temperatures. The pH of the water extract slightly shifted to the acidic range.