Abstract: Influences of ultra-high pressure treatment on quality changes and storage effect of Takifugu flavidus were investigated. Sensory evaluation,shear force,pH,water holding capacity,brightness(L^*)and whiteness(Wr)values,total volatile basic nitrogen,K value and total number of colonies were used as evaluation indexes to investigate the effects of different ultra-high pressure treatments(100,200,300,400,500,600 MPa)on the quality characteristics of Takifugu flavidus during 4 ℃ cold storage. The results showed that,comparing with the control group,different ultra-high pressure treatments could slow down the reduction of shear force and water retention,make the pH increased steadily,and maintain the high brightness(L^*)and whiteness(Wr)values delay the change of color,slow down the production of volatile base nitrogen(TVB-N)and the rate of meat spoilage,effectively inhibit the growth of microorganisms,maintain freshness and prolonging storage period. Among them,the 300 MPa treatment group had the best effect. The total number of colonies on the 8th day of the 300 MPa treatment group was 3.32 lg CFU/g,which was only the number of colonies on the 3rd day of the control group,which could extend the shelf life from 4 days to 7~8 days,it could effectively prolong the storage period of Takifugu flavidus,and don’t change the quality status. It could be known from all the indicators that the storage of Takifugu flavidus under the pressure of 300 MPa was the best.