Abstract: One of typical leafy vegetables, greengrocery was studied in this paper. Some experimental parameters such as pressure and temperature were analyzed during vacuum cooling process, and the quality of greengrocery was studied during the storage. The results indicated that greengrocery cooled to 4℃ by vacuum cooling just needed less than 300s. Vacuum cooling could increase the quality by inhibiting sensory decline, and delay the decrease of VC, chlorophyll and restrain the increase of nitrite, and keep MDA at lower level.