Lingwu long jujube with different maturity levels (semi-red period, 2/3 red period and full red period) as research material, the method of low temperature and low voltage electrostatic field combined with PE film bag was used to.preserve the freshness of the jujube fruits. During the storage period, the changes of physical and chemical properties of Lingwu long jujube fruits such as ascorbic acid (VC), total acid (TA), soluble solids (TSS), hardness and weightlessness rate, and sensory evaluation were investigated. As results, Lingwu long jujube fruits in full red and half-red periods had a shorter fresh-keeping period, with a faster softening rate and a faster loss of nutrients, while Lingwu long jujube fruits in 2/3 red periods had the best preservation effect and fruit moisture minimal loss, which maintains high fruit hardness and VC content, slows the loss of soluble solids and titratable acid and maintains a good taste. The results showed that the fresh-keeping effects of 2/3 red period Lingwu long jujube fruits were the best, and still kept good edible quality after 70 days storage under the treatment of low temperature (0.0±0.5) ℃ and low voltage electrostatic field (200 mV) combined microporous PE film bags.