Abstract: The objective of this work was to investigated the influence of chlorogenic acid (CA, 0.3 mmol/L) and CA (0.3 mmol/L) complex salicylic acid (SA, 0.1 mmol/L) on green asparagus postharvest quality during cold storage (4±2 ℃). The rot rate, respiration rate, chlorophyll content, cellulose content, V_C content, total phenol content, superoxide anion radical content, the key enzymes of the enzymatic system catalase (CAT), polyphenol oxidase (PPO), peroxidase (POD) and total superoxide dismutase(T-SOD) enzyme activities were measured as indicators. The results showed that CA and CA+SA treatments reduced respiratory peaks of asparagus significantly, which was 7.21% and 6.22% lower than that of CK respectively (P<0.05). The two treatments could maintain higher level of chlorophyll and V_C content, increased total phenol content and the activities of CAT, POD and T-SOD, inhibited the decay rate, superoxide anion and PPO activities, the CAT activity peaks were appeared in advance by 4 days. CA+SA treatment was better than CA treatment. CA+SA reduced the cellulose content after 8 d storage significantly (P<0.05), the CAT activitie peak was 1.92 times comparing with CK, but CA had no effect on the CAT activity peaks and cellulose content. These results indicated that CA+SA could maintain the storage quality of green asparagus well, and provide some theoretical basis for the application of the postharvest storage and preservation technology of green asparagus.