Refrigerator chill compartments with volumes of 22-L were fabricated, which had different gas tightness properties to gas or water vapor, ranging from 1,770 to 107,000 mL/$hr{cdot}m^2{cdot}atm$ in $CO_2$ permeance at $25^{circ}C$. Those compartments were filled with prepared fresh vegetables, and then their ability to preserve the quality at $3^{circ}C$ for 14 days was compared. The internal atmosphere and humidity were monitored together with the stored produce quality. The air-tight compartment with the lowest permeance created an atmosphere slightly different from air ($CO_2$ 0.8-1.6%; $O_2$ 19.7-20.4%), while the other ones had atmospheres of normal air. The relative humidity of the compartments ranged from 52 to 97%. Two air-tight compartments, maintaining a relative humidity mostly higher than 95%, preserved the produce better than the conventional open type one, with reduced weight loss and better retentions of ascorbic acid and chlorophyll.