This work aimed to study the effects of polyethylene (PE), polylactic acid (PLA) and polyvinylidene chloride (PVDC), three kinds of plastic film packaging on postharvest broccoli yellowing. It lays a theoretical foundation for exploring the suitable packing way during the shelf life of room temperature after harvest. Broccoli was used as experimental material and packed with three kinds of plastic film respectively. Broccoli with no package was used as a control. Then the effects of different treatments on the yellowing and quality of broccoli during the shelf-life at room temperature after harvest were studied. During the shelf-life at room temperature, all the four groups of broccoli gradually changed from green to yellow, and the control broccoli turned yellow the fastest, then was the PVDC-treated broccoli. In the early stage of the shelf-life (0-2 d), the peaks of respiration of the control and PVDC-treated broccoli were earlier than those treated by PE and PLA. The control broccoli was the most weightless, followed by PLA-treated broccoli. The contents of chlorophyll a, chlorophyll b and total chlorophyll in the control broccoli were significantly lower than those treated with the three kinds of preservative films. Further research results showed that this may be related to the higher activities of chlorophyllase, Mg-dechelatase, and pheophytinase. The three kinds of plastic film packaging did not keep the vitamin C content in broccoli at a significantly higher level. In conclusion, PE plastic film packaging has better green protection effect on broccoli, followed by PLA. However, the weightlessness rate of broccoli treated by PLA was relatively high.