Abstract: The effects of past-harvest treatments on the content of mogroside V in different varieties and its stability were studied in this paper.The results showed that the contents of mogroside V and total mogrosides had some relationship with varieties and parts, and the content of mogroside V of Qingpiguo fruit was higher than that of Baimaoguo fruit, the mogroside V content in the pulp was higher than that in the pericarp.The treatments of postaging and drying had significant effects on the content of mogroside V in different varieties, the best post- aging treatments for Baimaoguo and Qingpiguo fruit were putting it at 5℃ for 40d and at home temperature for two weeks respectively, and the best drying treatments for Baimaoguo and Qingpiguo fruit were middle microwave drying and heat drying directly. In addition, mogrosides V was stable, and the variation of pH value, heating temperature, heating time and storage time had few influences on mogroside V content of extracts.