Abstract: The quality changes of squid were researched by colour, total viable counts (TVC) , chemical changes (pH, total volatile basic nitrogen (TVB-N) , trimethyl amine (TMA) and formaldehyde (FA) ) , and sensory evaluation as indexes during storage at 0, 5, 10, 25℃.Squid samples stored at 0, 5, 10, 25℃ showed high quality within 357, 180, 118, 19h, respectively, and shelf life were 425, 234, 142, 28h, respectively.b* value, pH, TVB-N, TMA and TVC increased, but FA increased at first, then declined.Averagely, pH at the ends of better-quality periods and shelf lives at the above storage temperatures were (6.78±0.01) and (6.90±0.01) , TVB-N were (24.47±1.74) , (31.99±0.93) mg/100g, TMA were (6.71±0.90) and (10.23±0.30) mg/100g, FA were (1.65±0.94) and (4.22±0.34) mg/kg, TVC were (6.28±0.69) , (7.69±0.33) lg CFU/g, respectively.Therefore, the higher temperature of storage was, the easier it was to corruption and the shortr shelf life.To the contrary, it was good to the quality of squid, and the lower temperature could prolong its shelf life.