Abstract: The relative compounds and quality of maca stored at 4, 10 and 20℃were investigated. The purpose of this work was to evaluate functional and nutritional quality of maca stored at different temperatures and supply guide for the storage and consumption of postharvest maca. The results showed that the mass loss rate of the maca tuber could significantly slow down at low temperature(4℃) , and the content of soluble protein, soluble solids and glucosinolates were maintained. Furthermore, myrosinase activity and the brown rate could effectively inhibit at lower temperature storage. The suitable storage temperature of maca tuber was 4℃, a good quality could still maintain for 15 days storage.