Abstract: Senescence is the key problem of cucumber storage. The influence on the senescence of cucumber fruits during storage was studied with respect to the following factors: temperature, oxygen, carbon dioxide and ethylene. The results showed that regulating the storage temperature is effective in controlling senescence of cucumber fruits during storage. Senescence can be deferred if the temperature of storage is kept at 10–13℃. At this temperature range, by controlling the oxygen partial pressure at 2%–5%, and the carbon dioxide partial pressure also at 2%–5% and using the 20:1 carrier of potassium permanganate to remove the ethylene from storage chamber cucumber fruits can be stored for 45 days almost no change in their appearance and flavour. These results indicate that the important effect of temperature, oxygen, carbon dioxide etc. On the senescence of cucumber fruits is to reduce the strength of respiration and activity of cellulase.