Abstract: The changes of fruit quality and effects of vacuum-infiltration of Ca2+ and plant hormone on storage and freshness retention under low temperature were investigated from full-red ‘Lingwuchangzao’ jujube (Zizyphus jujuba Mill.). The results showed that the treatments of infiltration of Ca2+ or Ca2+ plus plant hormone prevented the oxidization of ascorbic acid, which increased by 33.1% when finishing storage. Meanwhile, the fresh fruit rate of treatments reached 90.9%, CK being 60.5% at 60 days of storage, but no significant differences were found among them. However, the effects of vacuum-infiltration of Ca2+ or Ca2+ plus plant hormone on both the flesh firmness and the contents of titratable acid, soluble solids, total sugar, and pectin were no significant. About 5% of jujube fruits were cracked after infiltration of Ca2+ or Ca2+ plus plant hormone, which affecting the appearance of jujube.