The changes of freshness from the several transportation methods and the effect of low temperature transportation for Satsuma Mandarin (Citrus unshiu Marc. Var. okitsu) fruit were investigated to get informations on keeping freshess and good taste. There were 695 lower in fresh weight, 1.91mg lower in vitamin C and 20% higher in sugar acid rate for citrus fruit after room temperature (17$^{circ}C$) transportation than low temperature transportation (5$^{circ}C$), respectively. The loss of freshness md tasting was caused by the weight loss of citrus fruit because the sugar acid rate was increased in room temperature (from 16.11 to 21.75). Therefore, it is desirable for citrus fruit to transport in low temperature to keep high quality and freshness.