Chestnuts were soaked in saturated solution for 5 min. at a normal temperature air dried so as to form a thin layer, on thesurface of the fruit. Which could lower down the metabolism and inhibit the reproduction and the damage of mildew and rot of the fruitdue to the restainer find germicide contained in the solution.Satisfactory results were obtained from the experiments carried out in the laboratory of Anhui Agricultural College in Sept; 1990-mid-Jan, 1991. By the end of 105 days of preservation at normal temperature, the good nuts accounted for 78.00% to 84.64%. The percentage of rotten nuts was obviously lower than that preserved by other methods.