This study was conducted to analyze the acidity and turbidity changes of immersion solutions as well as changes in aerobic bacteria, E. coli, anaerobic bacteria, yeast and mold counts of mulberry leaf soybean curds during storages at $4^{circ}C$ and $25^{circ}C$ in different immersion solutions such as distilled water, grapefruit seed extract (300 ppm) and alkaline ionic water. The acidities of immersion solutions of distilled water, grapefruit seed extract and alkaline ionic water after 18 days of storage at $4^{circ}C$ were 0.021, 0.008 and 0.002%, respectively. After 5 days of storage at $25^{circ}C$ were 0.042, 0.029 and 0.009%, respectively. The turbidities of the above mentioned immersion solutions were 0.50, 0.29 and 0.21 after 18 days of storage at $4^{circ}C$ and 0.38, 0.34 and 0.27, respectively, after 5 days of storage at $25^{circ}C$. The acidity and turbidity changes of immersion solutions were sensitive to storage temperatures. The aerobic bacteria count of mulberry leaf soybean curds after 18 days of storage at $4^{circ}C$ was still below $10^7;CFU/g$, the beginning point of soybean curd putrefaction; in contrast, this value was reached within one day in distilled water at $25^{circ}C$ and between 2 and 3 days in alkaline ionic water. Grapefruit seed extract and alkaline ionic water had a better preservative effect at $4^{circ}C$ than at $25^{circ}C$ storage temperature.