Abstract: Experiments were carried out with jujube fruit variety Lizao, Jinsixiaozao and Dongzao. Before harvest sprays andpost-harvest dips of calcium chloride can be used to increase the calcium content of jujube fruit, but the fruit browning could notbe controlled. The treatment with Sportak could reduce decay on the jujube fruit of the three variety. Dongzao jujube fruit couldbe three days shelf life at normal temperature by polythene packing and CO2 absorbent after 85 days stored in controlledatmosphere storage.

Key words: jujube fruit, storage