The effects of temperature on the dynamic changes of fermentation parameters during the fermentation of fruit-Jiaosu were studied， which was systematically analyzed by the pH， organic acid， soluble sugar， cellulase activity， microbial colony count and sensory assessment. It was found that the soluble sugar content（7 029.92 mg/mL）， the main organic acid content（7.67 g/L）， the cellulase activity（15.66 U/mL） and the lactic acid bacteria colonies[9.0 lg（CFU/mL）]were significantly increased by temperature rising in the early stage of fermentation. There was a strong correlation between the number of lactic acid bacteria and the content of organic acid， soluble sugar content and cellulase activity. This study will provide some theoretical basis and technical basis for the healthy development of fruit-Jiaosu industry.