Abstract: Studying the impact on chilled “Liao yuan duo li” tomatoes by spraying exogenous vitamin A and humic acid calcium on the surface of the leaves. The result of the experiment shows: for each team the firmness, the soluble solids, the content of vitamin C, proline content and the activity of superoxide dismutase tended to decrease in the period of being chilled. The firmness would be 49.5% higher by using the mix of 2% vitamin A and 0.5% humic acid calcium than the comparation. The activity of peroxidase would increase along with the extend of the cold storage. The minimum of the MDA was 1.548nmol/g by using the mixture of 2% vitamin A and 0.5% humic acid calcium. Both of the activities of the lipoxygenase and catalase went up at the beginning and then drop down. The red-converting index showed an increasing trend and the best red-converting efficiency resulted from the treatment of 2% vitamin A and 0.5% humic acid calcium,which revealed 50.25% higher than the control. Weight of single tomato was up to 205.14g in the 2% vitamin A and 0.5% humic acid calcium. The mix of 2% vitamin A and 0.5% humic acid calcium would not only preserve the quality , but also extend the senescence of the tomatoes.