The work aims to study the effect of different storage temperature on quality of fresh-cut carrots under vacuum packaging. Fresh carrots were sliced and vacuum packed and stored at 4, 8 and 20 ℃ for 3, 12 and 25 d, respectively. Changes on sensory quality, color, aromatic substances, hardness, respiratory rate, total bacterial count and total phenol content of fresh-cut carrots during storage were determined. Compared with storage at 8 ℃ and 20 ℃, storage at 4 ℃ significantly inhibited microbial growth, reduced the occurrence of surface bleaching phenomenon, and maintained the hardness of fresh-cut carrots. There was no obvious difference in the smell of fresh-cut carrots at different temperature, but compounds such as methyl groups, nitrogen oxides, alcohols and aldehyones would be released after long term storage. The total phenolic content of samples stored at 4 ℃ was significantly lower than 8 ℃ and 20 ℃. Storage at high temperature for a short period can promote the synthesis and accumulation of phenolic compounds, whereas low temperature combined with vacuum packaging can maintain the quality and safety of fresh-cut carrots.