Abstract: Using‘Baoyan-7’rambutan as test material, the biological preservative was prepared by compounding Magnolia officinalis extract, bamboo vinegar, pine needle essential oil and piperine, the effects of three kinds of biological preservative treatments on the storage quality of rambutan at 13 ℃ were compared. Results showed that, three kinds of compound biological preservative treatment could effectively inhibit the decay, softening and skin browning of rambutan fruit, maintain high good fruit rate, inhibit respiration, maintain high TSS content, low TA content and PPO activity, and had good effect on regulating PAL and SOD activity, maintaining the normal metabolism of rambutan fruit during storage, improving the stress resistance, keeping cell membrane integrity and prolonging homeostasis time of rambutan fruit. Among them, the treatment of magnolia officinalis extract, bamboo vinegar, pine needle essential oil and piperine combined with vacuum preservation had better storage effect on maintaining the quality of rambutan fruit,and prolonging the storage time.