Abstract: To study the effect of controlled- atmosphere on quality of‘Zaoshengxinshui’during lowtemperature and shelf-life, the changes of sugar and acid metabolism, fruit skin color, brown, weight loss, bad fruit were investigated. The results showed that the fruit peel and core of CK was browning and the inherent flavor was loss after stored at low-temperature for 60 d and shelf-life for 3 d. The peel, pulp and core of treatment Ⅴ(1% O2, 5% CO2, 94% N2) fruits were from brown to dark, fruit juice spilled and flesh was water stained. The appropriate composition of O2, and CO2 could inhibit the loss of fruit sugar, the brown of peel and fruit during low-temperature storage and shelf-life. All these showed that the composition of 1% CO2, 8% O2 and 92% N2 could inhibit the decrease of firmness with skin, inhibit the degradation of glucose, fructose and sorbitol, inhibit the degradation and oxidation of chlorophyll, postpone the brown, and keep the inherent flavor better. 1% CO2, 8% O2 and 92% N2, combined with cold storage parameters [low-temperature of (1±0.5)℃ and RH of 80%-85%] could prolong the storage time of‘Zaoshengxinshui’to 60 d and the shelf-life time for 3 d.