Abstract: This study was aimed to investigate effects of Eucalyptus globulus Labill. leaf( OEGLL) oil on fresh-keeping of Shatangju mandarin with a characteristics of poor storability.Fruits of Shatangju mandarin were dipped in emulsion with 0.25%,0.50%,0.75% and 1.00% OEGLL respectively for 60 seconds.In addition to the rate of good fruits,several physiological and biochemical indexes were measured periodically during the storage at room temperature.The results showed that the OEGLL treatment,compared with the control,could significantly reduce the respiratory intensity of whole fruits,effectively delay the decreasing rate of total sugar,VCand titratable acid( TA) content of pulp,obviously decrease decay losses of the fruits,significantly increase the activity of superoxide dismutase( SOD) and peroxidase( POD) of peel. Compared with each other,the fresh- keeping effect of 0.75%OEGLL treatment was more effective than that of other three treatments,a slight injury might be induced by the1.00% OEGLL treatment.It was suggested that OEGLL was a very prospective natural preservative for Shatangju mandarin.