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Measurement of freezing point temperature for living tissue of fruits and vegetables plays an important role for study on chilling, freezing injury mechanism and freezing process of fruits and vegetables. The freezing point temperature obtained by traditional measurement methods is difficult to be used to direct industrial process, because the temperature is from fruit and vegetable juice temperature, has great difference with the freezing point of living tissue, and is greatly influenced by the shapes and sizes of fruits and vegetables by putting the thermocouple or thermal resistor into fruit and vegetable tissues. The measurement system for freezing point of living tissue of fruits and vegetables was developed based on one dimension unsteady state semi-infinity heat conduction theory. The results show clearly that this measurement is convenient and reliable for determining freezing point of living tissue of fruits and vegetables. It is convenient, time saving, samples saving and environment thermal disturbance less. It has a good application prospect in determining freezing point of fruits and vegetables.