Abstract: It was necessary to improve the storage quality and commodity quality of Z. jujube ‘Jingcang1’. The effects of different concentrations of salicylic acid (10, 30, 50 mmol/L SA) combined with microporous fresh-keeping bag treatment on the preservation effect of Z. jujube ‘Jingcang1’ were investigated. The results showed that SA treatment could effectively delay the decline of storage quality of' Z. jujube ‘Jingcang1’. After 14 days of storage, the Z. jujube ‘Jingcang1’, which was not packed with microporous plastic bag, was obviously dehydrated and shriveled and its quality deteriorated seriously. The fresh-keeping effect of Z. jujube ‘Jingcang1’ packed with microporous plastic bag was not ideal. Packaging with microporous plastic bag combined with 30 mmol/L SA treatment had the best effect, which could prolong its storage period by about 40 days compared with that of the group without microporous plastic bag. Compared with the control group, microporous plastic bag combined with 30 mmol/L SA treatment can effectively delay the consumption of total soluble solid, titratable acid and other nutrients in the fruit of Z. jujube ‘Jingcang1’, delay the dehydration shrinkage, the decrease of brightness and fruit firmness of the fruit during storage, and maintain a relatively high content of soluble sugar, ascorbic acid, total polypheno, soluble protein and other nutrients and antioxidant activity after storage (P<0.05). Therefore, microporous plastic bag packaging combined with 30 mmol/L SA treatment is an effective method for the storage and preservation of Z. jujube ‘Jingcang1’.