Abstract: The effects of storage temperature( 5, 15, 25 ℃) and color fixative( CA, PA and L- Cys) on the characteristics of fresh-cut cress was investigated in order to prolong the shelf life and improve the storage quality of the fresh cutted cress. Changes of respiration rate,weight loss rate,chlorophyll,ascorbic acid,reducing sugars and the rate of browning were investigated under different storage temperature and the optimum storage temperature combined with color fixative treatment,respectively. Results showed that storage at(5±1) ℃ was more effective than(15±1) ℃ in decreasing the water loss and respiratory rate,inhibiting the rate of browning,maintaining higher level of reducing sugars,chlorophyll and ascorbic acid in 8 days. Color fixative treatment could inhibited the rate of browning and postpone the senescence of cress. Among all the color fixative treatment,the effect of 0.25% L-Cys was the optimum for maintain of cress quality and prolong its shelf life.