Abstract: In this paper, the physiological and biochemical changes of DongZao under the conditions of low pressure werestudied.The Optimum storage pressures tested for jujube fruits were sifted. Results of the study could be expressed as follows:Hypobaric storage slowed down markedly the loss rate of VC (at 0.5% level), inhibited the decrease of firmness and the increaseof TSS content significantly at 20.265kPa (at 1% level), inhibited the PPO activity and slowed down the relative conductivityand the browning rate of jujube fruits.

Key words: Chinese jujube Dongzao, hypobaric storage, physiological and biochemical indexes