High oxygen modified atmosphere packaging was one of the hottest packaging techniques on fresh-cut fruit and vegetables in recent years. The aim of this study was to investigate the effects of superatmospheric oxygen modified atmosphere combined with high barrier film packaging on the quality of fresh-cut carrot during storage at different temperature (4℃, 15℃, and 25℃). Using the packaging box filled with air as control, the results showed that the loss of weight, loss of vitamin C and total carotene and the respiratory intensity of fresh-cut carrot packaged by superatmospheric oxygen were significantly increased than the control. But the content of phenol compounds in fresh-cut carrot was higher than the samples packaged with air. In general, the quality of fresh-cut carrot was not effectively maintained by superatmospheric oxygen modified atmosphere combined with high barrier film packaging.