To understand the effects different coated materials on the storage quality of the fresh-cut jackfruit buds, chitosan (CN), same concentrations of cassava starch (CS), chitosan (CN) combined with cassava starch (CS), and chitosan (CN) combined with cassava starch (CS) and cinnamon oil (CO) used as coating were investigated. The results showed that compared with the blank group (CK), the sensory quality of fresh-cut jackfruit could be delayed by the four different kinds of coating treatments under the storage condition of (4±1) ℃ for 18 days. Compared with CN and CS coating group, CN+CS and CN+CS+CO composite coating agents had more significant effects on reducing the color, elasticity, chewability, and inhibiting the content of soluble solids, titratable acid, and microbial growth. After storage for 20 days, the color difference and the total number of bacterial colonies in the CN+CS+CO coating group were 4.46 and 1.1×10⁴ CFU/g lower than those in the CN+CS coating group, and the hardness and titrable acid were 27.1 g and 0.05% higher, respectively. According to the results of all indexes, CN+CS+CO composite coating agent had the best effect on fresh-cut jackfruit.