The preservation of lemon juice and the positive control of 1-MCP were used for Wulongzhuyao jujube fruits were stored at 4 ℃ for 40 d. Over the storage period, decay index, mass loss rate, ascorbic acid (V_C), total soluble solids (TSS), malondialdehyde (MDA), superoxide dismutase (SOD), peroxidase (POD) were measured at 5 day intervals, and then the comprehensive evaluation on fresh-keeping effect was carried out by using principal component analysis. Results showed that both 1-MCP and lemon juice can prolong the shelf life of jujube, and can reduce decay rate, mass loss and the degree of cell membrane lipid peroxidation, delay the decrease of fruit firmness, V_C content, organic acid and TSS, increase the activity of antioxidant enzymes in fruit. Consistent with the results of the comprehensive evaluation, lemon juice treatment is more conducive to maintaining the quality of jujube,keeping higher nutritional value, and can significantly prolong the storage period of jujube fruit.