In order to complete the research on the mechanism of vacuum cooled fresh-cut vegetables,the typical leafy vegetable——celery was studied in this paper.The quality variation of celery affected by different vacuum cooling temperatures(1℃,3℃,5℃,7℃) was studied.Some experimental parameters such as pressure,temperature,and mass were analyzed during vacuum cooling process.Moreover,the effect of vacuum cooling on keeping freshness of fresh-cut celery during storage was studied and the variations of mass,hardness and POD activity were measured.As a conclusion,compared with the control group,vacuum cooling did a positive role on keeping celery fresh.