Abstract: 【Objective】 To explore the effects of different precooling methods combined with H₂O₂ fumigation on the quality of postharvest Lvtangxin winter jujube during storage. 【Methods】 Xinjiang specialty Lvtangxin winter jujube was taken as the research object, and the pretreatment measures of fumigation and nano polyethylene microporous fresh-keeping film packaging of Lvtangxin winter jujube fruit with cold storage turnover box, in-situ differential pressure, cold storage direct cooling precooling combined with 1% H₂O₂ were adopted respectively, with no precooling and fumigation as the control (CK).By measuring the indexes of fruit redness index, decay index, weight loss rate, respiratory intensity, hardness, soluble solids, ethanol, acetaldehyde, acetone and cellulose, the quality change law and action mechanism of Lvtangxin winter jujube during storage were analyzed.On the 50th day of storage, the fruit decay rate, weight loss rate, ethanol and acetone content of the in situ pressure difference precooling combined with H₂O₂ fumigation treatment group were 53.6%, 7%, 71.6%, and 34.8% of CK, respectively. The cellulose content increased by 45.2% compared to CK. 【Results】 The three precooling methods combined with H₂O₂ fumigation slowed down the increase of red turning index, decay rate, weight loss rate, respiratory intensity, ethanol, acetaldehyde and pyruvate content of Lvtangxin winter jujube and inhibited the decrease of hardness, soluble solids and cellulose content. 【Conclusion】 The three precooling methods combined with H₂O₂ fumigation treatment can maintain the quality and brittleness of Lvtangxin winter jujube during storage, effectively prevent fruit softening, alcoholization and decay, and keep the fruit fresh quality to the greatest extent.