Peeled chestnuts were stored at different temperatures($-10^{circ}C$ and $-20^{circ}C$) and after blanching at $90^{circ}C$ for different lengths of time(0, 10, and 20 min) for 6 months. After the storage period, the texture, color, DSC and sensory characteristics were analyzed. Hardness, fracturability and chewiness increased with storage time, whereas springiness and cohesiveness decreased. Additionally, the L* decreased and a* and b* increased with storage time. Analysis of the DSC revealed that the peak of the retro gradation was approximately $46{sim}60^{circ}C$ and enthalpy for the peak increased with storage time. Additionally, the increment of enthalpy for samples stored at $-20^{circ}C$ and blanched was lower than that of samples stored at $-10^{circ}C$ and non-blanched samples. The sensory evaluation scores were also higher for samples stored at $-20^{circ}C$ and blanched samples than for those stored at $10^{circ}C$ and non-blanched samples.