Abstract: It is difficult for measuring of thermal conductivity of fruit and vegetable by common testing method as its high moisture content. Thermal conductivity of some fruit and vegetable is measured by the Heat-Probe method, it is showed that the Heat-Probe method testing time is short, temperature rise of the sample is low in the testing process, and test result can reflect the real state of the tested material. The paper introduces the basic principle of measuring thermal conductivity of fruit and vegetable, the measuring system and the data treating method.