Abstract: The quality changes of several raspberry cultivars during frozen storage were studied, then suitable raspberry cultivars for frozen had been filtered out. The results showed that fresh raspberry cell membrane got close to cell wall. After quick-frozen, the cell became smaller because of water loss. With the extension of frozen storage under-18℃, the cell membrane permeability and drip loss rate increased. Soluble solids in the entire storage period didn't change much.In the first 30 days, the total phenolic and anthocyanin content decreased rapidly.Storage between 30¹20 days, the total phenolic and anthocyanin contents declined slowly.The results showed that:Meeker, the United States No.22, Victory were more suitable for processing frozen raspberry varieties due to their frozen cells could maintain high integrity, and soluble solids, total phenolics and anthocyanins kept rates that had better performance, the changes of drip loss was smaller than other cultivars.