Used the electrostatic field combined with controlled freezing-point storage technology to preserve the Litopenaeus vannamei, and examined the effects of different electrostatic field（1.5,2.5,3.5 kV）combined with controlled freezing-point storage（-1 ℃±1 ℃）on quality of Litopenaeus vannamei. Some quality index changes were compared in Polyphenol Oxidase （PPO） relative enzyme activity, whiteness, sensory, total bacterial counts, TVB-N, pH, drip loss, K value and rheology property. The results showed that electrostatic field inhibited the PPO relative enzyme activity, the sensory and whiteness significantly better than the controlled freezing-point storage. In the late period of storage, the total bacterial counts was inhibited by electrostatic field and TVB-N, K value was all slowed down to different degrees. The drip loss rate remained at a low level. Electrostatic field can significantly delayed muscle protein degradation through the test of rheological properties. In general, the 2.5 kV electrostatic field has a better preservation effect, which can extend the shelf life of the Litopenaeus vannamei to 8 days.