The work aims to investigate the effect of precise temperature control (±0.1 ℃) on storage quality and antioxidant activity of fresh-cut carrots under 2 storage temperature (4 ℃ and 15 ℃), so as to solve the difficulties of large temperature fluctuation, cold damage and freeze injury in traditional cold stores. Fresh-cut carrots were stored at 4 ℃ and 15 ℃ for 15 d and 9 d in a normal refrigerator and a precise thermostat, respectively, and the appearance, sensory quality, flavor (fresh-cut carrots and cooked carrot slices), whitening index (WI), firmness, brittleness, respiratory rate, total phenolic content (TPC), ABTS radical scavenging ability and microbial growth were determined during the storage process. During the storage at two temperature, 4 ℃ storage provided better freshness preservation compared with 15 ℃. Compared with the refrigerator, thermostat significantly (P<0.05) inhibited the WI, respiratory rate and microbial growth of fresh-cut carrots, slowed down the decrease of firmness and brittleness, and significantly (P<0.05) increased the TPC and ABTS radical scavenging capacity, slowed down the deterioration of the flavor of the fresh-cut carrots in the process of storage and after boiling at high temperature, and maintained a higher sensory quality of the samples. Compared with 15 ℃, 4 ℃ storage has better preservation effect, in which precise temperature control has significant preservation effect on fresh-cut carrots.