Abstract: The experiment selected okra as experimental material.In order to investigate the effect of different precooling on the hypothermal rate and freshness of retaining of okra, the okra was treated by vacuum cooling, ice water pre-cooling and cold storage pre-cooling.The results showed that: the group of vacuum cooling way could reduce the temperature from 25℃ to 6℃ in 30min, and it was significantly better than other ways.Compared with other ways, the weight loss rate was evidently reduced, the respiration peak was significantly postpond and the soluble sugar was delayed.With 12d storage, the VCcontent of vacuum group could maintain 50% of its original level, the commodity rate was in that of 95%.Therefore, the optimal pre-cooling method was vacuum cooling.