After 6 weeks storage at 1°C, the broccoli (Brassica oleracea) heads which were stored in unsealed polyethylene bags in waxed cartons without ice or in polystyrene boxes without the addition of ice (top ice) were still very fresh with green compact heads and no sign of microbial infection. The broccoli which was stored in unsealed polyethylene bags with ice or in polystyrene boxes with ice was not as good as those stored without ice. Ten—15% of broccoli was slightly mouldy and some soft rots were observed in iced treatments. Growth of micro-organisms was associated with the presence of free water in the packages after the melting of the ice. Chlorine treatment (250 ppm) controlled the mould in storage without ice, but had no effect in treatments with ice. The quality of broccoli which was stored in sealed bags (modified atmosphere (MA) storage) was as good as those stored in waxed cartons with unsealed polyethylene bags. The use of a polystyrene box with top ice for broccoli is not necessary if the temperature during storage and transportation can be maintained below 2°C. Irrespective of packaging, all the broccoli turned yellow and became unmarketable after transfer and storage for 2 days at 26°C, 70–75% RH, except those stored in sealed polyethylene bags under MA condition. The broccoli which was stored in sealed high density polyethylene bags was still fresh and green with compact heads and free of offensive odours. However, that stored in sealed low density polyethylene bags was also green, but some rots and off-odours were present.