Abstract: In this study,using kale as materials,the effect of pre- cooling on kale postharvest quality during shelf- life storage room temperature was investigated.The results showed that during shelf- life storage of room temperature,the weight loss percent,yellowing index and relative electrical conductivity of kale were obviously reduced by vacuum pre- cooling treatment,while the decrease in Fv / Fm value,contents of TSS,protein and VCwere delayed.At the third day of storage,the weight loss percent,yellowing index and relative electrical conductivity of pre- cooled kale was 77%,73% and 51%,while Fv / Fm value,contents of protein and VCwas 5.5,6.5 and 1.4 fold of that of non- pre- cooling kale,respectively.These results indicated that pre- cooling treatment had an important role in maintaining the quality of kale during shelf- life storage of room temperature.