Abstract: In order to investigate the effect of vacuum precooling pressure on preservative quality of spinach,spinach was precooled to 4 ℃ under the pressure of 600,800 and 1000 Pa,respectively,and then was preserved at(4±1) ℃ for 15 days.By determining sensory quality,color difference,weight loss,V_C,chlorophyll content and enzymatic activity of spinach during storage,the effect of vacuum precooling pressure on preservative quality of spinach was studied. Results showed that vacuum precooling treatment effectively slowed down the deterioration of sensory quality,lowered weight loss,the loss of V_C and chlorophyll,inhibited its color changes,delayed the decrease of catalase(CAT)activity and the increase of peroxidase(POD)activity. In conclusion,the spinach treated with the precooling pressure of 1000 Pa exhibited the optimum preservative quality.