In order to study the effects of different storage conditions on the nutrition and quality of live Patinopecten yessoensis, fresh Patinopecten yessoensis kept alive and transported at a low temperature without water was stored in seawater and ice-covered conditions for 96 h respectively, the changes of nutrient content, glycogen and lactic acid of Patinopecten yessoensis during the storage were measured, and the sensory quality was evaluated. The results showed that contents of the moisture, crude protein and crude fat of Patinopecten yessoensis decreased slightly with the extension of storage time; the glycogen content showed a downward trend, but Patinopecten yessoensis stored in ice-covered condition had a higher glycogen content than that stored in seawater after storage for 96 h; the lactic acid content of Patinopecten yessoensis stored in ice-covered condition showed an upward trend while that stored in seawater showed up-trend first and down-trend later, and after storage for 96 h, Patinopecten yessoensis stored in seawater had a lower lactic acid content than that stored in ice-covered condition; TVB-N showed an upward trend, and TVB-N content of the two groups did not exceed the acceptable limit of marine shellfish after storage for 96 h; within 48 h of storage, Patinopecten yessoensis stored in ice-covered condition had good sensory quality, but it was lower than that stored in seawater after storage for 48 h. Combined with quality index analysis and sensory evaluation, within 48 h of storage, Patinopecten yessoensis stored in ice-covered condition at (0±2)℃ has less loss of nutrition and flavor; after storage for 48 h, the quality and flavor of Patinopecten yessoensis can be better maintained and the survival rate is higher when it is stored in seawater with temperature of (10±1)℃ and dissolved oxygen of (8±0.5)mg/L.