Abstract: To study the effect of preharvest treatments of calcium chloride（CaCl₂） and salicylic acid（SA） on postharvest fresh-keeping of jujube（flat jujube）, the main fresh-eating variety in Xinjiang, the treatments of preharvest spraying with water（control）, 10 g/L CaCl₂, 100 mmol/L salicylic acid and 10 g/L CaCl₂+100 mmol/L SA on flat jujube at florescence, young fruit stage, fruit expansion stage, and fruit coloring stage respectively were studied at room temperature after harvesting, the sensory indexes such as redness rate, reddening index, decay rate and weight loss rate were counted, and the indexes of the soluble solid content, the hardness and color were measured every day. The results showed that, preharvest spraying CaCl₂, SA and CaCl₂+SA treatments all could inhibit turn red and decay, keep the lower level of weight loss rate, maintain higher levels of soluble solid content and hardness, and maintain better colour of fruits. Among three preharvest treatments, the 10 g/L CaCl₂+100 mmol/L SA compound treatment was the best method, the redness rate and decay rate of fruits were 23.34 and 36.66 percentage points lower than the control（CK）, the weight loss rate was only 1.68%, the soluble solid content was 21.47%, the hardness was 9.45 kg/cm~2 after 8 days of storage at room temperature, and maintain the better fruit marketability. In conclusion, preharvest spraying 10 g/L CaCl₂+100 mmol/L SA effectively maintained the postharvest storage quality of flat jujube.