The work aims to study the effects of different packaging treatments on the storage quality of nectarine fruit under ambient temperature. The effects of polypropylene (PP), bi-axially oriented polypropylene (BOPP) and polyethylene (PE) film packaging bags with the same thickness on the storage quality of nectarine fruits were compared, and the suitable film packaging materials were screened out. The results showed that three different packaging films had different effects on the storage quality of nectarine fruits. The nectarine fruits in each treatment group had decay and browning of different degrees. The nectarine fruit without package quickly lost the food value. Its browning index was 4.5 and the decay rate was 65.33% on the 12th day of storage. On the 12th day, the browning index of nectarine fruits was only 2.3, the decay rate was only 32.29%, and the fruit juice rate was maintained above 58% by BOPP treatment. The nectarine fruits packed with BOPP treatment were better than those packed with PP and PE treatments in terms of juice yield, TSS, titrable acidity, vitamin C, MDA and other nutrition indexes and senescence indexes. In conclusion, the nectarine fruits have good storage effect at room temperature by BOPP treatment, which effectively prolongs the shelf life of nectarine fruits.