The antioxidant activity,PAL,MDA,membrane permeability,fruit firmness,red color index and rotting index of Jujube(Zizylphus vulgaris fruit were studied.The fruit was stored at 0℃ after 3 different treatment: 6 min 45℃ hot water,6 min 45℃ 2% CaCl2 solution,6 min 45℃ 2% CaCl2 solution dipping then 2kJ/m2 UV-C irradiation.The results indicated that treatment with 45℃ 2% CaCl2 solution for 6 min can better inhibit MDA and cell membrane permeability,slowed down the decline of firmness,thus inhibited the fruit decay.MDA content and membrane permeability in fruit treated with 45℃ 2% CaCl2 solution after 75d storage were lower by 30.2% and 12.4% compared with other method,while fruit firmness was 32% higher.All of the treatments increased the activity of PAL.However,treatment with 2kJ/m2 UV-C irradiation after 45℃ 2% CaCl2 solution dipping for 6 min showed the best effect with an activity level of PAL 24.4% higher.In general,hot treatment can effectively reduce the decay of jujube,especially 45℃ 2% CaCl2 solution.While the red color index was significantly higher.