Peeled chestnuts were stored at different temperatures($-10^{circ}C$ and $-20^{circ}C$) and for different times(0, 10, and 20 min at $90^{circ}C$) for blanching over a 6 month period. Analyses were conducted for moisture content, total sugar content, browning index, polyphenol compounds, PPO activity, and SEM. Moisture content and PPO activity were increased by storage time. The increments for the samples stored at $-20^{circ}C$ were lower that for the samples stored at $-10^{circ}C$. The Browning index was increased by storage time, and increments for the samples stored at $-20^{circ}C$ were lower that for the samples stored at $-10^{circ}C$. Scanning electronic microscopy(SEM) studies were performed on peeled chestnuts. Results showed that the wrinkle structure of the cell wall was enhanced by storage time, and the level of enhancement was higher at $-10^{circ}C$ than at $-20^{circ}C$.