Abstract:Taking Trapa acornis Nakano as experimental material，the effect of color treatment solution combined with different temperature treatment on the quality of Trapa acornis Nakano fresh food was studied.The research results showed that the treatment of color protection liquid can increase the brightness of Trapa acornis Nakano by 19.37%，the green color was increased by 28.23%，which increases the sensory quality and commercial value of Trapa acornis Nakano；compared with normal temperature（25 ℃），storage at 0 ℃ and 4 ℃could be stored.Effectively reduced the water loss of Trapa acornis Nakano，reduced the yellowing rate，inhibit the decomposition of nutrients such as titratable acid and soluble sugar；significantly reduced the activity of polyphenol oxidase，reduced the browning of Trapa acornis Nakano surface and better maintain Trapa acornis Nakano nutritional quality and commercial value，of which the best preservation effect at 0 ℃，compared with the control group，the fresh food period was extended by at least 2 d.