In this manuscript,Apollo was selected as experimental material.Through three kinds of warming up way,the effects of different variable temperature ways on storage quality and relative enzymatic activity of Green Asparagus were investigated.The results showed that shelf-life of Green Asparagus could be extended effectively by gradually warming,wherein A-3 was the most obvious.Better sensory quality and higher TSS of Green Asparagus could be kept by A-3.With 8 days of shelf-life,the sensory score of A-3 was 17,TSS was 3.91%,while the sensory score of A-1 was 10,TSS was 3.42%.And the firmness of A-3 was slightly changed.At the same time,the increase of conductivity could be effectively slowed down by A-3.The conductivity of A-3 was 18.27% on 8 days of shelf-life,while A-1 was its 1.2 times.The activity of PPO,POD,CAT of A-3 was overall higher than that of the other two treatments and the control.