Abstract: Phyllanthus emblica L. has a longer harvest period than most of the other fruits and could be remained on the tree in winter. However, the post-harvested P. emblica suffers from high weight loss and rotting rate, and is easy to browning, so the storage of P.emblica is a key problem in processing industry. In this study, the storage of P. emblica was tested with different packaging, pretreatment and storage temperatures. The result showed that at the condition of cold shock treatment, vacuum packaging and stored at 4℃, the weight loss and water content of P. emblica were zero and 81.5% respectively. The time of storage could be as long as 70 days, while the physicochemical properties of P. emblica changed little, and the nutrition components, such as Vc and sugar, were well preserved.