Abstract: A fuzzy synthetic evaluation model for pakchoi was established based on the indexes of sensory evaluation, sugar content, chlorophyll content, vitamin C content and weight loss rate. The process parameters of CA (Controlled Atmosphere storage) was optimized by single factor and orthogonal experiments. Results showed that the optimized condition was as follows:temperature 1³℃, relative humidity 95%, O2 concentration 3%, CO2 concentration 4% and N2 concentration 93%.