Abstract: The effect of different sterilization methods on the physic- chemical properties of Cantaloupe juice was investigated during long-term cooling storage.The results showed that the total sugar, pH, soluble solids and the total phonetic showed a decreasing trend during storage. However, the browning degree, titrate acidity and transmittance showed a increasing trend. Among that, the microwave sterilization could obviously keep the decreasing trend of pH, total sugar and the total phonetic, last the increasing trend of the titrate acidity.It also could obviously reduce the total microorganisms and inactivate the polyphone oxidize activity. It was concluded that microwave sterilization can inactivate the microorganisms and maintain original fruit taste, color and nutrients of Cantaloupe juice during long storage.