Objective] The aim was to study effects of different refrigeration temperature on gonggan quality , to provide theoretical basis and technical reference for fresh keeping of gonggan.[ Method] The changes of soluble solids, titratable acid, total sugar and vitamin C content, weight loss rate and sensory evaluation of gonggan were studied under 0, 4, 8 ℃.[Result] The results showed the lower the temperature, the better nutrition indicators.The soluble solids content was generally in the range of 11.4%-13.5%, the titratable acid content increased from 0.46% to 0.60%-0.65%, the total sugar content in general showed ‘S’ type change, the vitamin C content was substantially the same trends.The lower the temperature, the less weight loss, the better sensory evaluation.[Conclusion] After a comprehensive 0 ℃ refrigerated preservation of gonggan was the best, 4 ℃ and 8 ℃ followed.%[目的]研究不同冷藏温度对贡柑品质的影响，为贡柑保鲜提供理论依据和技术参考。[方法]采用0、4和8℃3个冷藏温度分别进行贮藏，研究贡柑可溶性固形物、可滴定酸、总糖和维生素C含量等营养指标及失重率、感官评价的变化。[结果]贡柑在3个不同冷藏温度下，总体上显示温度越低营养指标越好。可溶性固形物含量总体变化范围在11．4％～13．5％；可滴定酸含量由0．46％上升到0．60％～0．65％；总糖含量总体均呈“S”型变化；维生素C含量变化趋势大致相同。温度越低，失重率越小，感官评价越好。[结论]综合分析得出，0℃冷藏的贡柑保鲜效果较好，4和8℃冷藏效果次之。
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