In order to improve the front-end cold chain of Sakura Shrimp (Sergia lucens), this experiment explored the impact of Sakura Shrimp fishery operations and environmental conditions on the freshness of Sakura Shrimp. Sampling was carried out in Yilan and Pingtung respectively, and the sampling points were divided into netting, boxing and loading and unloading according to the fishing boat operation process. At the same time, the ship’s water, ice, fish tanks and fish tanks were investigated and tested. The results showed that the fishing tanks There is a moderate correlation between the total bacterial count on the surface and the total bacterial count on ice, while the total bacterial count on ice has only a low correlation with the total bacterial count of cherry shrimp when entering the port. Therefore, the sanitation of the fishing cabin is the main factor that affects the sanitation of ice. factor. When entering the port, the appearance of the cherry shrimp is better with freezing equipment on board, and the freshness index is lower with the second net. The shorter the operation time, the better the freshness. Analyzing the correlation between the factors, the results show that the separation processing time and the K value, the separation processing temperature and the total bacterial count all have a significant and highly positive correlation. Therefore, the separation and processing stage has the greatest impact on the freshness of the cherry shrimp. It can shorten the processing time and reduce the environmental temperature, such as setting up an awning, sprinkling crushed ice, etc., all help to improve the freshness quality of cherry shrimp.