Abstract:As the material，′Longtan′ pearl plums were packaged in fresh-kept bags，silicon window bags，and fresh-kept boxes，respectively，before being stored at room temperature（25±1）℃for 21 d. The effect of the three different packaging methods on post-harvest storage quality of ′Longtan′ pearl plums. It was found that as the storage time extended，all the fruits saw an increase in the weight loss rate，rotting rate，a* value，and total soluble solid/titratable acidity（TSS/TA），but a decrease in the L* value，hardness，chewiness，springiness，cohesiveness，TSS，reducing sugar（RS），TA and VC content. The respiration rate of fruits went up and then down，and reached the respiration peak after 14 days of storage.The fresh-kept bag could restrain the increase in weight loss rate，a* value and TSS/TA，delay the decline of L* value，TSS，RS and TA，inhibit the respiration intensity of fruits，and reduce the respiration peak.The fresh-kept box could delay the increase of rotting rate and inhibit the decline of full texture properties and Vc content，but the fruit peel had dehydrated and shriveled. It could be seen that the fresh-kept bag had the best preservation effect by effectively inhibiting the quality deterioration of′Longtan′pearl plums and delaying the senescence process of fruits.