Abstract: 【OBJECTIVE】This research is to provide a new method for Yangmei’s preservation by eliminating the maturing effect caused by ethylene which is produced by Yangmei itself, slowing Yangmei’ decomposed metamorphic process and extending the period of preservation. 【METHOD】 Soak a piece of 32 cm length, 16 cm width, 1cm thick sponge (as a carrier) into KMnO₄ saturated solution. Then dry the sponge and put it on the plastic basket which contained Yangmei and seal all of them.【RESULTS】The processed fruit can be preserved 13 days while the unprocessed fruit can be preserved 11 days below 0 ℃. Both processed fruit and unprocessed fruit can be preserved 4 days below 20 ℃. The research shows that the method of de-ethylene has obvious inhibiting effect on the late respiratory strength, relative conductivity and MDA of the fruit which are preserved below 0 ℃ and the fruit’s depraved rate is reduced. This method also has obvious inhibiting effect on the respiratory strength, relative conductivity and MDA of the fruit which are preserved below 20 ℃.【CONCLUSION】Yangmei can be preserved 13 days below 0 ℃ by using the method of de-ethylene. This method is simple, low cost, and has a good preservation effect.