The t r i a l was designed to study the effectiveness of folded, high density polyethylene bags and sealed, high density polyethylene bags for maintaining the freshness of broccoli in waxed cartons and extending shelf life for exports. Four broccoli cultivars (cvv. Green Belt, Marathon, Skiff, and Shogun) were stored at 1�C for 3 weeks in folded, high density polyethylene bags. After storage, they were still green, compact, and marketable. After exposure to 26�C for another 2 days, most of the heads turned yellow and were unmarketable. Colour score and market quality were poorer in cv. Skiff than in the other 3 cultivars. Storage of broccoli in sealed, high density polyethylene bags retarded the yellowing after exposure to 26�C for 2 days and, hence, improved the market quality.