Abstract: The aim was to apply vacuum pre-cooling treatment and storage quality of Austalia Mango,used the weight loss rate as evaluation index,on the basis of single factors experiments,the processing technique of vacuum pre-cooling mango was optimized by orthogonal test.The change regularity of the quality of Australia mango during the cold storage( T = 6 ℃,RH =65%) was investigated via seven aspects including organoleptic evaluation,and changes of reducing sugar,protein,vitamin C,weight loss,attrition rate and storage period.The results indicated that optimal technological conditions of vacuum pre-cooling processing of mango were as fellows,end-temperature of pre-cooling was set at 6 ℃,water supply was 5%( m/m),and loading density was 40 kg /m~3,respectively. Vacuum pre-cooling treatment exerted a positive influence on the preservation quality of Australia mango during storage,the decline of sensory quality mango during the storage was suppressed effectively,meanwhile,the reduction of reducing sugar,protein and vitamin C was slowed down,also the increase of weight loss and attrition rate was inhibited.After the processing of vacuum pre-cooling,the storage period of mango was extended to more than30 days( compared to 25 ℃ storage condition) under cold storage. Accordingly,vacuum pre-cooling could be used as a preferable pre-treatment method for freshness retention of mango.