The effects of storage temperature on color stability of green asparagus juice during storage time were explored. The changes of color,chlorophyll,carotenoids,vitamin C,total phenolics,reducing sugar and amino acids contents were studied. During storage time,the color lose of green asparagus juice was mainly due to chlorophylls changes. The decrease of vitamin C,total phenolics and reducing sugar contents induced the changes of color in juice. No significant correlation was found between amino acids and the color change of green asparagus juice. The decrease of chlorophyll,vitamin C,total phenolics and reducing sugar contents were inhibited at refrigeration condition. At the same condition,the increase of carotenoids contents was prevented and the color stability of green asparagus juice was effectively kept.