The regulation method of broccoli yellowing in the logistics process is studied in order to alleviate the severe impact of the yellowing of broccoli on its storage quality and commodity value at the early picking stage. Fresh broccoli is used as the test material, and the broccoli is treated with ice for 5 h. The appearance quality, yellowing index, hue angle, weight loos rate, main pigment content, ascorbic acid content and chlorophyll degradation key enzyme activity of broccoli are measured regularly respectively. During storage, broccoli changed from dark green to light green and gradually yellowed. Icing treatment could delay the yellowing rate of broccoli and the decreasing trend of chlorophyll content in broccoli, and inhibit the activity of key enzymes in chlorophyll degradation. At the same time, the ice treatment group effectively maintained the ascorbic acid content in broccoli. Icing treatment can effectively alleviate the decline of postharvest storage quality of broccoli and prolong its storage shelf life 2～4 d, thus relieving the pressure of centralized marketing.