Abstract: The effect of cold shock treatment on the preservation quality of cucumber and heat transfer mechanism during cold shock treatment was studied, a heat transfer model suitable for cucumber cold shock was established, and the preservation effect of cucumber treated with ice-water for 20, 40, 60 min respectively was comparatively studied. The results showed that storage quality of cucumber was related to both the minimum temperature arrived and the duration of treatment. Cold shock treatment for 40 min could inhibit the decline of firmness, soluble solids contents, slow down weight loss rate and increase the activity of peroxidase. The established heat transfer model can predict the heat transfer process of cucumber accurately. The model and related conclusions can provide theoretical and practical guidance for cold shock treatment of cucumber.