Abstract: NFC prune juice was prepared with Goddess variety prune from Jiashi county in Kashi, Xinjiang. The changes of VC, total phenols, total flavones, ABTS free radical scavenging rate, L*, a*and b*values were measured during storage at 4 ℃ and 25 ℃, and the changes of aroma components before and after storage were measured by headspace solid-phase microextraction combined with GC-MS spectrometry. The results showed that at 4 ℃ and25 ℃, the changes of VC and total phenolic values of NFC prune juice were better fitted to the first-order kinetic equation, and all the other indexes followed the zero-order kinetic equation and storage at 4 ℃ was more conducive to the maintain of active components and color of prune juice. Aroma composition changes results during storage showed that, a total of 75 volatile components were detected, mainly composed of esters, alcohols, acids and alkanes. At the early stage of storage, a total of 45 components were detected, 56 components were detected after 5 weeks. The types of esters, acids, and alcohols increased, while the types of alkanes decreased, and the lower contents of furan and heterocyclic compounds were found. Esters and alcohols contributed greatly during the whole storage of prune juice.