This investigation was conducted to study the effect of cooling preservation on some microbiological (total count of organism, yeast and fungi, Coliform bacteria), chemical (total soluble solids, total acids, vitamin C) parameters and sensory evaluation of Broccoli during refrigerated storage and to determine the acceptability of the best treatment of the broccoli by customer during refrigerated storage. Two hybrids of broccoli, F1 Kondi and F1 Kibbah grow at Abi Jarash farms of Damascus University in 2011/2012 season were used. Three treatments were applied on two hybrids of broccoli. Treatments 1 (broccoli was stored without any packaging), treatments 2 (broccoli was stored after packaging without vacuum sealed) and treatments 3 (broccoli was stored after packaging with vacuum sealed). Results showed and based on microbiology, chemically and sensory evaluation that the best treatment to save the broccoli reverberated was treatment 3 for the both hybrids of broccoli F1 Kondi and F1 Kibbah (broccoli was stored after packaging with vacuum sealed) where the broccoli F1 Kondi was preserved without any changes in sensory parameters and accepted qualities for 15 days and for 10 days for broccoli F1 Kibbah.