Abstract: Taking winter jujube as the test material and treated with fresh jujube preservatives, the sensory quality（decay rate, hardness）,nutritional content（soluble solids, vitamin C,total phenols, flavonoids）,and protective enzyme activity（SOD,CAT,PAL,CHI） of winter jujube fruit were measured to analyze the effects of fresh jujube preservatives on the fruit quality and its physiological and biochemical characteristics during storage, in order to provide reference for the control of winter jujube storage quality.The results showed that compared with the control, fresh jujube preservatives could effectively reduce the decay of winter jujube fruit, maintain the hardness of winter jujube fruit, maintain the content of soluble solids, vitamin C,total phenols and flavonoids, maintain the antioxidant activity of SOD and CAT,and enhance the disease resistance activity of PAL and CHI.In summary, the treatment with fresh jujube preservatives was beneficial for improving the storage properties of winter jujube fruits and prolonging their shelf life.