Abstract:With Fuling specialty rouge radish as the object，through the correlation analysis of quality indicators，the regularity of the quality change was studied during the storage，and the white-blush mechanics of fresh-cut rouge radish was explored.The result showed that catalase，phenylalnine ammonialyase，weightlessness rate，hardness and anthocyanins were the key influential factors about white-blush on fresh-cut rouge radish.With the increased of storage time，whiteness value of the rouge radish rose，there existed highly significant correlation of phenyalnine ammonialyase，weightlessness rate and hardness with whiteness value，and there existed significant correlation of catalase and anthocyanins with whiteness value.This research can provide theoretical basis for fresh-cut rouge radish into the market and the industrial production.