Quality changes of winter Chinese cabbage with different packing and loading methods were investigated during cold storage at 0$^{C}$. Judging from the marketability of stored Chinese cabbage, winter Chinese cabbage could be above 4 months at 0$^{C}$ cold store. Four Chinese cabbages were packed with 0.3mm polyethylene film and then loaded vertically in plastic container. During storage at 0$^{C}$, gas composition in the plastic bags was indicated by 8.2∼19.5% O$_2$ and 0.35∼8.58% CO$_2$, respectively. Compared to the conventional storing method, packed with polypropylene net, the fresh1ess of Chinese cabbage was prolonged nearly 10 to 20% by MAP.