Abstract: 【Objective】 To investigate the effects of different heat treatment time, packaging method and storage conditions on the storage time of fresh Angelica sinensis.【Method】 Fresh A.sinensis was heated at 80 ℃ for 2,4,6 and 8 minutes respectively.The treated samples were packed with food plastic bags in vacuum and non-vacuum, and stored at room temperature and low temperature（4 ℃）,respectively.The non-heated, non-vacuum packed, and storage at room temperature was used as the control.【Result】 The treated samples, with heated for 4 minutes, packed in vacuum, stored at low temperature storage, and moisture content at 45% to 47%,had the least of index components loss of fresh A.sinensis.The contents of volatile oil, ferulic acid and extract were 0.60%,0.45% and 49.48%,respectively, which were 0.15%,0.12% and 3.33% higher than those of the control.The storage time of treated samples could be extended to 60 days, while the control was only 20 days.【Conclusion】 The pretreatments, include heating, vacuum packed and low temperature storage, have significantly influence on storage time of fresh A.sinensis,which could keep quality and index components and prolong the storage time.