Abstract: In order to explore the effect of micro-vacuum storage pressure on broccoli fresh quality and chloroplast ultra structure, fresh broccoli was stored in micro-vacuum condition, in which the temperature was (3±0.5)℃ and the pressure was 55-65 kPa. Then, taking the storage under normal pressure as the control, the author analyzed nutritional quality of titratable acid and soluble solids content, color quality of chlorophyll content and yellowing index, texture quality of brittleness and chewiness, and changes of chloroplast ultra structure. The results showed that micro-vacuum storage condition could slow down the decline of nutritional quality of titratable acid and soluble solids content, slow down the decline of color quality of chlorophyll content and the rise of yellow color index, effectively restrain the decline of texture quality brittleness and the rise of chewiness, and delay the changes of chloroplast ultra structure. In conclusion, on the one hand, micro-vacuum storage condition could delay broccoli postharvest senescence by inhibiting the decline of broccoli nutritional quality and texture quality change, on the other hand, it could also delay the process of postharvest yellowing of the broccoli by inhibiting the decline of its exterior quality and the disintegration of the chloroplast ultra structure.