Abstract: The changes of temperature, humidity and vegetables’ quality in the normal and the newly designed high-humidity refrigerator were tested and analyzed, which would verify the humidity-control property and vegetable quality control effect of the high-humidity refrigerator. The results indicated that both refrigerators supplied a stable temperature at 4～6℃, while high-humidity refrigerator had more stable and higher humidity than normal refrigerator. The relative humidity in high-humidity refrigerator was kept stable at 85%～96%. High-humidity refrigerator played a significant role in reducing the water loss, maintaining vitamin C content and firmness of Tai-tsai (Brassica campestris L.spp.) and celery (Apium graveolens L. var.). Among the quality factors, changes in water loss of Tai-tsai and celery stored in high-humidity refrigerator were most apparently reduced. Water loss rates of Tai-tsai and celery in regular refrigerator were 1.66 and 1.70 times as much as those in high-humidity refrigerator after storage for 15 days, respectively.