Potato slices were dipped in calcium choreide ar chitosan solutions or and preheated in each of these solutions. In order to prevent the quality deterioration while they were refrigerated for 4 weeks at 5$^{circ}C$ Changes in degree of browning and other quality factors were determined while they were refrigerated for 4 weeks at 5$^{circ}C$ During refrigeration, L values were decreased and optical density (A420) were increased. But L values were increased and A420 were decreased by dipping or preheating. The contents of vitamin C were decreased. however, the loss of vitmin C were the lowest in calcium chloride treaed potato slices(CaPS). And there were no combined effects of dipping and preheating during refrigeration. However, protein content of CaPS increased but that of other treated potato slices were decreased compared to that of control. With respect to changes in other physicochemical qualit, pH increased in chitosan treated potato slices(ChPS) and loss of weight was the lowest in combined with preheating. From these results, it was considered that the shelf-life of potato slices could be increased by dipping or-and preheating.