Abstract: Taking ‘Diwo No.9’ spinach as test material, spinach was treated with 20% hydrogen-rich water（HRW） for 10 minutes and stored in cold storage（relative humidity 85%—90%） at（20±1） ℃ for 5 days.The changes in sensory quality, nutritional quality, and antioxidant enzyme activity of spinach during storage were studied, in order to provide reference for post-harvest storage and preservation of spinach with HRW.The results showed that HRW treatment could effectively maintain the sensory quality of spinach during storage, reduce the weight loss rate of spinach, inhibit the increase of respiratory intensity and ethylene release, delay the loss of soluble solids, chlorophyll, and vitamin C contents, inhibit the activity of lipoxygenase（LOX）,reduce the accumulation of relative conductivity and malondialdehyde content, and increase the activities of catalase（CAT）,peroxidase（POD）,ascorbic acid peroxidase（APX）.In conclusion, HRW treatment can significantly delay the deterioration of spinach quality.