The effects of some organic acids on the shelf life of cooked noodle and the change in textural properties were studied. Organic acids used were vinegar, lactic, citric and malic acid. The pH of noodle was adjusted to 4.7±0.25 by dipping it in each solution for 30 seconds. Total microbial count and turbidity of the treated samples were measured storage for 4 days at l5℃. The total count was high in order of control, malic, citric, lactic acid and vinegar. High turbidity was observed in order of control, lactic, malic, citric acid and vinegar. Hardness, adhesiveness, cohesivencs and springiness were measured for 30 days at 35℃ using Rheometer along with concurrent sensory evaluation. The acid treated samples showed higher values in hardness and cohesiveness than control but lower in adhesiveness and springiness. After 30 days storage, they malic or citric acid treated sample led to a somewhat higher gumminess than control. Based on the sensory evaluation the malic acid treated noodle significantly exhibited the highest score followed by citric, lactic acid, control and vinegar.