Abstract: Abstract: The Effects of storing time and drying methods on the nutrition quality of barley young vegetative were investigated by the different treatment before its processing. The results showed that with the the storing time extension after cutting, the chlorophyll content, soluble protein content and SOD activity of barley vegetative decreased significantly, and its nutrition quality become inferior. Using the sun exposure or extending the drying time by indoor storing was not unfavorable to maintaining the nutrition quality of barley vegetative. The experiment suggested that the cutted green barley vegetative should be immediately treated after cutting by killing out with the 80℃ high-temperature and next drying out with the 50℃ constant temperature.