The work aims to investigate the effects of five packaging materials on the quality of chestnuts at two different storage temperatures. Chestnuts packaged with PE1 film, PE2 film, antibacterial bags, PE/PA1 film and PE/PA2 film were stored at room temperature (25 ℃) and low temperature (0 ℃), respectively. The respiratory intensity, coloration, reducing sugar content, starch content and enzyme activity were measured during storage. The results showed that, at room temperature storage, compared with PE film, the antibacterial bags significantly inhibited the changes of respiratory intensity. The changes in the total number of chestnut colonies and decay rate could be better inhibited at the 14th day of storage. At low temperature storage, antibacterial bags and PE/PA film had better inhibition effect at the 15th day of storage. The inhibition effect of antibacterial bags on chestnut decay rate was more significant, only 4.44% at the 60th day of storage. However, there was no significant effect of different packaging materials on the coloration of chestnut at 2 temperatures. This shows that antibacterial bag packaging combined with low temperature storage can effectively inhibit the growth of microorganisms and their decay rate during storage of chestnuts and improve their economic value.