Abstract:Aiming at the problems of easy browning，softening，fermentation and short shelf life of seedless long jujube after harvest，the effects of high oxygen treatment on browning，enzymes related to browning and storage quality of seedless long jujube were studied in this paper.The results showed that compared with 21%O2 treatment，high oxygen treatment could effectively maintain the sensory quality，inhibit the activities of polyphenol oxidase and peroxidase，delay the browning of jujube fruit，inhibit the growth and reproduction of microorganisms，maintain good storage quality and prolong the storage period of seedless long jujube.