Abstract: In order to understand the effect of transportation temperature and time on preservative quality of fresh common bean(Phaseolus vulgaris L.)Cv. Guiyang-Qingbangdou were studied. The results showed that transportation at low temperature could significantly reduce the increase of the decay rat, weight loss and cellulose content of fresh common bean(p<0.05). However, the hardness, a^* and b^* of fresh common bean remained remarkably at the 8 days shelf when transport at 25℃(p<0.05). The decay rate, weight loss and respiration rate of fresh common bean showed a significant upward trend with the increase of transportation time during shelf(p<0.05), and the TSS, a^* and b^* of fresh common bean showed a significant downward trend with the increase of transportation time during shelf(p<0.05). To sum up, the common bean(Phaseolus vulgaris L.)Cv. Guiyang-Qingbangdou is suitable for 25℃ and short time transportation, and the use of preservatives should be used in long distance transportation.