In this study, we investigated effects of different packaging materials and methods on physico-characteristics of green pumpkin during storage at $10^{circ}C$. Whole green pumpkin samples were packaged with polyvinyl chloride film (PVCF), orange coating film (OCF), paraffin film (PF), or paper with paraffin film (PWPF) and stored at $10^{circ}C$. Weight loss, pH, firmness, browning, and gas composition ($O_2$ and $CO_2$) inside the film packages were evaluated. All characteristics of the unpackaged group (control group, CON) changed rapidly and lost marketability as compared with the packed pumpkin group. The pH values in all of the green pumpkin samples were between 6.38 and 6.67, and decreased with increased storage time. Over the storage time, all packaged pumpkin groups evidenced prevented or retarded deterioration of the green pumpkin samples in terms of appearance, texture, and discoloration. Firmness decreased slightly with increased storage time. Brown color difference were much higher in the controls than in the film-packaged green pumpkin samples, and increased rapidly in the early stages of storage. These results were attributed to reduce respiration rates as a result of elevated carbon dioxide and reduced oxygen levels in the packages. The results of this study demonstrated that the green pumpkin packaged with PWPF and PVCF showed retarded deterioration as compared to the CON, OCF and PF samples in a controlled atmosphere, and thus significant differences were noted according to the packaging material and methods used.