Objective To research the preservation effects of young apple pectin (YAP) coating treatment on winter jujubes during storage.Methods Dali winter jujubes were used as the experimental material, and they were coated with 1% (mass fraction) YAP, commercial citrus pectin (CP), and commercial apple pectin (AP). The quality and physiological indicators of the winter jujubes during storage were measured and analyzed.Results The weight loss, decay rate, reddening rate, and ascorbic acid loss in the pectin-coated groups are all lower than those in the control group, with the YAP treatment group showing the most significant effects, particularly in reducing the weight loss, firmness, decay rate, and reddening rate of the fruit.Conclusion YAP can effectively delay the rotting and deterioration of winter jujubes.