Abstract: The changes of fruit quality and effect of storage and freshness retention during cold storage were investigated from early-October 2005 through mid-January 2006, using ‘Lingwuchangzao’ jujube (Zizyphus jujuba Mill.) with total soluble solids of 24.3% as materials. The results showed that the dipping treatment with fresh-keeping agent being made by author significantly decreased mildew fruit rate by 91.9%, CK being 46.2% at 95 days of storage, slowed significantly down the decrease in flesh firmness and ascorbic acid content during mid-late storage, and prevented the hydrolysis of flesh sucrose in jujube fruits during storage, thus increasing the fresh fruit rate during the mid-late storage period. But no effects were found in the contents of total soluble solids, total sugar, reduced sugar, and pectin. The fresh fruit rate were all correlated highly significantly with the flesh firmness, ascorbic acid content, and sucrose content in jujube fruits during cold storage；the correlation coefficients were 0.9266, 0.9937, and 0.9971, respectively. Both the content of ascorbic acid and the flesh firmness were correlated highly significantly with the content of sucrose in jujube flesh；the correlation coefficients were 0.9894, 0.9343, respectively.