Abstract:Taking “MiYi”loquats as the experimental material，the pitted and seeded loquats pulp was soaked in 2%sodium erythorbate for 20 min to color protection.At（8±1）℃ condition，fresh-cut loquats were packed with polyethylene（PE），polyvinyl chloride（PVC），polypropylene（OPP）film，with no film fresh-cut loquats fruit in comparison，to research effects of physical and chemical indicators of the loquats.Three kinds of film packaging could significantly inhibit the weight loss rate，malondialdehyde （MAD）content and peroxidase（POD）activity of the loquats fruit，maintain the hardness，fresh appearance and quality.Specially，PVC film packaging effectively reduced moisture loss of fresh-cut loquats and decreased lignification and deterioration of fresh loquats under low temperature storage conditions.The maintenance of sensory quality was obviously superior to other film packaging materials.