Abstract: In order to explore the appopriate preservation methods of coconut puree, coconut puree was treated under 600MPa pressure for 10min at 30℃, and then stored at 0～ 5℃ for 16d.Analysis was made on the effect of ultra-high pressure treatment on total bacterial count, color, pH conductivity of coconut puree during the storing period.The results showed that after ultra high pressure treatment, the growth of microorganisms was significantly inhibited.The L value, a value, b value, and conductivity decreased, pH increasesed, but they changed slowly during storing time, which to some extent retarded the change of quality of coconut puree.In a word the ultra high pressure technology could be used in fresh-keeping of coconut puree.