Abstract: The experiment selected fresh eggplant as experimental material, the effect of different storage temperatures on quality and preservation of fresh-cut eggplant was investigated. Fresh eggplants were packaged with 0.02mm polyethylene packaging film after cutting processing to storage in cooling incubators at 85% ⁹0% relative humidity (RH) and different temperatures (5 ±2) , (10 ±2) , (15 ±2) , (22 ±2) ℃ (room temperature) , respectively. Browning degree (BD) , the contents of ascorbic acid and titratable acid, activities of polyphenol oxidase (PPO) and peroxidase (POD) were measured every day. Results indicated that (5±2) ℃ and (10±2) ℃ showed significantly (p<0.05) inhibition of fresh-cut eggplant tissue browning, the activity of PPO and POD and weight loss rate during storage, compared with (15±2) ℃ and (22±2) ℃ (room temperature) , delayed the descend of titratable acid content and ascorbic acid content.