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Soybean curds are very perishable. The shelf-life of fresh soybean curds varied with storage temperatures. In-package microwave heating treatment of fresh soybean curds effectively extended shelf-life. Storage at 4.5"C, soybean curds pretreated with microwave heating to 65", 80" and 95°C have shelf-life of 16, 21 and 27 days, respectively, compared to 7 days in control. Decrease in pH, increase in titratable acidity, and viable counts in the soaking water accompanied decreases in quality of soybean curds.