Abstract:To investigate the influence of coupled drying with hot air and microwave combined with H2O2 fumigation on the quality of green and sweet winter jujube under different storage conditions，green and sweet winter jujube from the 50th regiment was taken as the research object.Before fruit drying，5% H2O2 fumigation was carried out for 10 minutes，and the fruit was dried by using coupled drying equipment of hot air and microwave.Nano polyethylene microporous preservation film was used for packaging.The winter jujube was stored at room temperature，in fresh-keeping storehouse（0 ℃），and in precise phase temperature storehouse（0 ℃）for 300 days，and the physiological indicators were measured every 60 days to analyze the quality changes of the green and sweet winter jujube during storage.The results showed that the winter jujube treated with coupled drying with hot air and microwave combined with H2O2 fumigation had a lower withering rate and weight loss rate when stored in a fresh-keeping storehouse and a precise phase temperature storehouse compared with that stored at room temperature.The decreasing rate of soluble solids，ascorbic acid，titratable acid，and total phenolic content in winter jujube was delayed.Compared with fresh-keeping storehouse or room temperature，precise phase temperature storage could effectively prevent the loss of nutritional components in winter jujube and maximize the quality preservation of the fruits.