Experimental study was done on strawberries and flat peaches under vacuum cooling conditions with/without water spraying.Setting the final cooling temperature at 1 ℃ and 5 ℃ as well as the range of final cooling pressure between 300~900 Pa,the temperature change and moisture loss ratio within samples were determined and the effect of vacuum pre-cooling condition on cooling speed was analyzed.Pre-cooled samples were stored at 4 ℃ together with control groups.The quality indexes such as fruit hardness and Vc content were measured during storage period,and the treatment condition that leads to the highest cooling speed and the optimum storage quality was given out.It is shown that during the same pre-cooling period,fruits with smaller diameter in size and treated under lower final cooling pressure will result in lower final temperature,higher cooling speed and optimum cooling effect,under 300 Pa final pressure for strawberries and flat peaches.The vacuum cooling combined with water spraying may improve the cooling velocity notably for strawberries with their inner free water loss reduced,which is helpful for keeping their freshness.