The vitamin C content of cucumber was determined by 2,6-two chlorine indophenol titration, and ef-fect of two temperature gradients and five time gradients on vitamin C content of cucumber explored. The resultsshowed that vitamin C was very sensitive to the storage temperature and time. Extending of storage time led to greatloss of vitamin C of cucumber. Relatively speaking, the vitamin C content of Cucumber retention rate was higher inlow temperature storage than the room temperature storage.