The work aims to investigate the effects of different preservatives on the storage quality of wulongtou, select suitable preservatives, and provide reference basis for the storage and preservation of wulongtou. With "Changbai" wulongtou as the research object, the wulongtou was fumigated with 3 μL/L 1-Methylcyclopropene (1-MCP) for 12 hours and immersed in 200 mg/L GA3 solution for 3 minutes, and fumigated with 3 μL/L 1-MCP for 12 hours and then soaked in GA3 solution of 200 mg/L for 3 minutes respectively. After soaking, the wulongtou was dried and stored at 0 ℃. The sensory quality, decay index, respiratory rate, weight loss rate, chlorophyll content, chromaticity value, crude fiber content, malondialdehyde content (MDA), peroxidase (POD) activity, and polyphenol oxidase (PPO) activity of wulongtou were measured every 4 days. The control group was stored at 0 ℃ for only 12 days, which in the later stage of storage, was followed by decreased sensory quality, loss of chlorophyll, increased PPO and POD activities, severe odors, and loss of commercial value. During storage, all preservative treatments could significantly delay the decline in sensory quality of "Changbai" wulongtou during storage, inhibit its respiratory rate, decay index and crude fiber content, effectively maintain chlorophyll content and color value a, inhibit the accumulation of MDA content and the increase in POD and PPO activity of wulongtou during storage, thus enhancing its antioxidant capacity. The preservation effect of the 1-MCP composite GA3 treatment was the best, and its preservation effect was better than that of a single preservative treatment. When stored for 20 days, the sensory quality of wulongtou treated with 1-MCP composite GA3 was 80.2, the decay index was 0.02, the weight loss rate was 6.44%, the chlorophyll content was 3.7 mg/g, the color value a was −5.1, and the MDA content was 4.7 μmol/g, the POD activity was 37.2 U/g and the PPO activity was 16.6 U/g. The preservation effect of 1-MCP composite GA3 treatment is the best, which can inhibit the decay of wulongtou, maintain its nutritional quality, and extend the storage period by 8 days.