Abstract: The effects of 1%,2% and 4% calcium chloride(CaCl₂)treatment on the quality of red raspberry under low temperature(0℃)storage were studied. The results showed that 1% and 2% CaCl₂ treatment reduced the respiration rate of fruits during storage,slowed down the decrease in fruit firmness,titritable acidity(TA)content,soluble solids(TSS)content,vitamin C(V_C)content,total phenolic content and the increase in malondialdehyde(MDA)content,inhibited the polyphenol oxidase(PPO)activity,and simultaneously promoted the peroxide peroxidase(POD)activity and catalase(CAT)activity,whereas the 4% CaCl₂ treatment had the opposite effect. Therefore,the suitable concentration of CaCl₂ treatment could effectively maintain the storage quality of the postharvest red raspberry fruit,and the effect of the 2% CaCl₂ treatment was the best.