Ginseng was stored at a temperature lower than the freezing point after a treatment of freezing point depressing agents to extend its freshness. Respiration rate at freezing point of ginseng, -1.7${pm}$0.1$^{circ}C$, was inhibited 92% and 97% compared with those stored at 5$^{circ}C$or 20$^{circ}C$ , respectively. Sorbitol solution chosen as a freezing point depressing agent lowered the freezing point of ginseng to about -3.0$^{circ}C$. Ginsengs treated with the sorbitol solution and packaged with 0.06mm LDPE was stored at -2$^{circ}C$ , and the quality change was then compared with ginsengs stored at 0$^{circ}C$ and 5$^{circ}C$. Weight loss of ginsengs stored at -2$^{circ}C$ for 100days was 1.5%, which is about 2.6times less than those stored at 5$^{circ}C$. However, there were no significant difference between the ginsengs stored at -2$^{circ}C$ and at 0$^{circ}C$(1.9%). Spoilage rate of the ginsengs was 100% after 50 days of storage at 5$^{circ}C$ and 25% after 100days at 0$^{circ}C$respectively. but that of ginsengs stored at -2$^{circ}C$ was 13%, which was half than that of ginsengs stored at 0$^{circ}C$. Firmness and amount of monoscaccharides in ginsengs were decreased during storage at 5 or 0$^{circ}C$ but ginsengs stored at -2$^{circ}C$ showed better firmness and an increase in monosaccharides such as fructose and glucose. From above, when ginseng treated with freezing pont depressing agents were stored at -2$^{circ}C$, the shelf life was extended to 2 or 3 times longer than those that were stored at 5 or 0$^{circ}C$, respectively.