Abstract: In order to clarify the influence of storing temperature on degeneration of the vitamin C in cloudy strawberry juice, its degeneration dynamic model was established, and the foundation for cloudy strawberry storing was provided. The relationiships among storage temperature, storage time and degradation of ascorbic acid (AA) and dehyd roascorbic acid (DHAA) in the process of cloudy strawberry juice storage were analyzed, and the degradadion dynamic model of ascorbic acid and dehydroascorbic acid was established. Results show that ascorbic acid and dehydroascorbic acid of cloudy strawberry juice in the storage process are unstable to the heat treatment; the degradation of ascorbic acid and dehydroascorbic acid accords with first-order dynamic, which indicates that this degeneration dynamic model is logical and effective, and can be used in selection of storing temperature and prediction of storage period at different temperatures.