The freezing point temperature, sugar content, water content and pH value of Jerusalem artichoke tubers were measured, which provided a theoretical basis for storage and subsequent processing. The results showed that the freezing point temperature of Jerusalem artichoke ranged from -2.10 ℃ to -1.16 ℃, mainly distributed around -1.2 ℃ and -2.1 ℃. The sugar content of Jerusalem artichoke ranged from 18.7% to 23.5%, with the majority concentrated around 20%. The water content ranged from 74.84% to 80.13% The pH value ranged from 6.35 to 6.56,showing weak acidity. The result of freezing point is related to the way of storage of raw materials. There is a positive correlation between freezing point and sugar content, but it is not linear.