Abstract: In order to improve the quality of carrot fermented products, effects on physicochemical indexes and nutritional components of fermented carrots with added jujube juice (fermentation at 37℃ for 7 days) was studied by using Lactobacillus plantarum. The results showed that the content of ascorbic acid and carotene in the jujube juice group was significantly higher than that in the control group and the carrot group without jujube juice, which the content of ascorbic acid and carotene in the jujube juice group increased by 8.48 mg/100 g (P<0.01) and 1.29 mg/100 g (P<0.05) after 7 days of fermentation. The content of total phenol, total acid and the numbers of Lactobacillus plantarum in the jujube juice group were significantly higher than that in the control group and the carrot group without jujube juice (P<0.01).The content of polysaccharides and nitrite in the fermented group with jujube juice decreased, but there was no significant difference among 3 groups fermented carrots. Meanwhile, there was no significant difference in texture, color difference and pH values of carrots in three groups (P>0.05). The results showed that jujube juice could improve the quality of fermented carrots by Lactobacillus plantarum to some extent.