Aiming at the problems of perishable， browning and nutrient loss of fresh-cut lily bulbs during storage， Lanzhou lily bulbs were stored with 5%， 10%， 15% and 20% CO₂ for 15 d at (4±1) ℃ and 5% O₂， respectively， to determine their appearance， flavor and nutritional quality. The results show that the treatment of lily bulbs with different concentrations of CO₂ has effects， among which 10% CO₂ treatment can effectively inhibit the browning of lily bulbs， maintain a low weight loss rate and a high fruit hardness， reduce the loss of flavor substances， and delay the loss of starch， sugar， soluble sugar and soluble solid (TSS). At 15 days of storage， the contents of total phenol， malondialdehyde (MDA) and peroxidase (POD) activity were 1.89 mg/g， 0.70 mmol/g and 3.90 U/(min·g)， respectively， which were significantly different from control group and other treatment groups (P<0.05). Although 5% CO₂ can reduce the Browning degree of lily， other indexes are worse than 10% CO₂ treatment group. Lilium bulbs treated with 15% CO₂ had serious loss of total phenol content and carbohydrate， and the degree of membrane lipid peroxidation was too high. The treated with 20% CO₂ was damaged by high concentration of CO₂， the degree of softening was more serious， and the contents of TSS， starch， MDA， total phenol and POD activity were significantly different from those treated with 10% CO₂ (P<0.05). The results showed that the most suitable concentration for storage and preservation of lily was 5% O₂ + 10% CO₂. This experiment provided a reference for the research and development of fresh-cut bulbs of lily.