Abstract: To evaluate the stability of green asparagus juice treated with thermal pasteurization,juice was heated at121℃ for 3min( F03min) and stored at( 4 ± 1) ℃.APC( aerobic plate count),color,soluble protein,total sugar,total phenols,total flavornoids,vitamin C and DPPH radical scavenging capacity in juice were investigated during chilled storage.The results showed that thermal pasteurization at 121℃ for 3min completely inactivated the microorganisms presented in the raw asparagus juice and no visible microorganisms were detected in asparagus juice for 120 d during chilled storage. The increases of L*and a*were retarded by thermal pasteurization at 121℃ for 3min combined with chilled storage,the decreases of soluble protein,vitamin C,total phenolics contents and DPPH radical scavenging capacity were inhibited,and while the contents of total sugar and total flavornoids were kept.The storage stability of green asparagus juice was maintained effectively and its shelf- life was prolonged to 120 d during chilled storage.