Abstract: Taking fresh SHAWO radish as the test material,five temperature fluctuation methods were used,treatment Ⅰ（6.5℃,room temperature fluctuation）,treatment Ⅱ（6.5-16.5 ℃,fluctuation once）,treatment Ⅲ（6.5-11.5℃,fluctuation once）,treatment Ⅳ（6.5-11.5℃,fluctuation twice）,and treatment V（6.5-7.5℃,constant temperature box）.The effects of different temperature fluctuation methods on the sensory quality,texture,nutrition and other indicators of SHAWO radish during storage were studied,in order to provide reference for the use of temperature control technology for SHAWO radish storage.The results showed that after 20 days of storage,the quality of each treatment of SHAWO radish remained basically good,the flesh hardness and skin brittleness were basically consistent with the initial values,the TSS content decreased slowly,and the chlorophyll content showed an increasing trend.At the end of storage period,the comprehensive evaluation showed that treatment Ⅴ＞Ⅰ and Ⅲ＞Ⅱ and Ⅳ;when the temperature fluctuation range was large and the temperature fluctuates frequently,the sensory quality and nutritional indicators decrease rapidly.However,constant temperature storage was more effective in inhibiting the loss of water content,the decomposition of TSS and decrease of vitamin C.It could be seen that the range and frequency of temperature fluctuations had a significant impact on the sensory quality and nutritional value of SHAWO radish in the later stage of storage,and constant temperature storage maintained the best quality.