The respiration rate of fresh vegetables has the fundamental significance in storage, but there is few data available on respiration under wide range of temperature. In this study, the relationship between respiration rate and temperature of thirteen kinds of Japanese vegetables were measured by modern precise ventilatory method. Because of respiration being a result of chemical reaction, the relationships between respiration rate and temperature were fitted to Arrhenius’ equation and Gore’s equation (Modified Arrhenius’ equation). The heat of respiration in kJ per ton per day was obtained multiplying the respiration rate of milligrams of CO_2 per kilogram per hour by a factor of 10.61. The heats of respiration were all a little higher than the conventional values.