Abstract: In order to research the green pre-treatment technology of Indian jujube fruits cold-storage improving the effects on fruits qualities and the physiological mechanisms on anti-oxidation, the experiment was designed in orthogonal test. Indian jujube fruits were treated with 3 factors such as calcium and chitosan and hot water. The influences of the 3 factors on the storage of Indian jujube fruits were explored in this paper. The results indicated that: the treatment of every factor reduced the rate of weight loss of fruits. The treatments calcium and hot water increased the rate of intact fruit, and the treatment chitosan reduced the rate of intact fruit. The treatment of every factor didn’t influence the TSS in flesh, and the treatments led to the change in TA in flesh, and the rate TSS/TA in flesh of the treatments were significantly higher than that of CK or had insignificant difference between the treatments and CK. The treatment of every factor reduced the content of MDA in flesh. The treatments could inhibit the activity of PPO in flesh. Basically the treatment calcium increased the activity of SOD in flesh, and the treatment chitosan reduced the activity of SOD in flesh, and the treatment hot water didn’t influence the activity of SOD in flesh. The treatments calcium and hot water didn’t inhibit the activity of POD in flesh and increased its activity during some short periods. The treatment chitosan had insignificant influences on the activity of POD before the early 15 days. The treatments didn’t inhibit the activity of CAT in flesh, and increased the activity of CAT in flesh at the peak. In summary, the treatments calcium and hot water could improve the storage effects and loosen the injuries of reactive oxygen species.