Abstract: Taking Weiqing radish as the test material, the effect of Weiqing radish on the meat quality of Weiqing radish when stored for 8,16,24,32,40,48 days at room temperature（8-17 ℃） and low temperature（4 ℃） was studied.The effects of relative moisture, soluble solids, starch, lignin, cellulose contents and cellulase activity in different parts of the root were calculated.The bran index of radish in the corresponding period was counted, and the correlation between the factors was analyzed and investigated, in order to prolong the storage of radish, and provide reference for reducing the loss of nutrients during storage over time.The results showed that with the prolongation of storage time, the bran index of Weiqing radish increased significantly at room temperature; the contents of lignin and cellulose in different parts of the fleshy roots of Weiqing radish increased continuously at different storage temperatures.The starch content reached the maximum value at 24 days, and then showed a downward trend;the relative water content in different parts of the fleshy roots of Weiqing radish showed a downward trend under different storage temperatures;the fleshy roots of Weiqing radish had different.The soluble solids content in the parts showed a rising trend,while the storage at low temperature showed a trend of first increasing and then decreasing.Correlation analysis showed that there were significant or extremely significant correlations between the investigated factors.