Abstract: Three varieties of Castanea henryi were stored at 1, 5, 10℃ for 120 days. The changes of their starch contents and decomposition rate of starch during the storage were studied. The amount of starch was used as the quality index to establish a model. The model was used to describe the quality of Castanea henryi during storage. The relationship among temperature, quality and decomposition rate were linked in the model. The model was suitable to be used in predicting the storage time. The results indicate that the quality of the Castanea henryi is affected by storage time, temperature and variety. The result of storage was better at lower temperature than that at higher one within the range of experiment.