Abstract: In this paper,2,6- dichlorophenol indophenol method was used to determine VCcontent of tomatoes,and studied the effects of different family cooking and storage methods on VC,so to provide theoretical reference for the promotion of cooking process standardization. The experimental results showed that: with the longer cooking time,VCcontent was increasingly reduced. Fried tomatoes were easier to keep the VCcontent than boiled tomatoes.Add vinegar in cooking would help to protect vitamin C. The tomatoes cooking 3 minutes with vinegar were the most suitable for eating.VCcontent of cooked tomatoes was inversely proportional to the preserving time.Cooked tomatoes which preserved at 0℃ were more beneficial to keep vitamin C than preserved under normal temperature( 25℃),the cooked tomatoes which stored more than 24 hours had the low consumption value.