Inshell and shelled runner peanuts were stored 6 and 12 months at 40° and 80°F in atmospheres of nitrogen, carbon dioxide, or air to determine if atmopheres containing less than 2 percent oxygen (to prevent insect infestation) would affect the quality, processing, and germination of stored peanuts. Atmophere had no consistent effect on the germination of inshell peanuts. All shelled samples were essentially nonviable after 6 months. Storage temperature affected quality more than atmosphere, and, at 40°F after 12 months, peanuts stored in carbon dioxide or nitrogen had developed less browning of skins, staleness, or rancidity than those storedin air. Shelled peanuts varied less in processing, and, after 6 months, had more cured flavor as salted nuts or peanut butter. However, after 12 months, inshell peanuts were more stable for preparations of peanut products or for further storage.