The quality of fresh cooked noodles in different storage environments and storage time was investigated.The different storage methods were room temperature(25℃),chilled(-4℃),frozen(-18℃),and the storage time was 8 days.The research index included the acidity,TPC,color,TPA,and the sensory evaluation.The results showed that:the noodles acidity changed was significantly correlated with the propagation of microorganisms.The acidity value of room temperature storage increased with the storage time extended.In terms of the TPC,the room temperature storage noodle occurred spoilage in 2 days,while the refrigeration and frozen environment remain lower pollution levels.For the color,the whiteness value of frozen noodles was significantly higher than the other two samples,and after reheated the value could increase the level of frozen storage before reheated.The method of refrigerated made significant increased in noodle' hardness and springing while the way of frozen was on the contrary that maybe the most important factor affected the sensory evaluation.