The work aims to explore the preservation performance of microporous modified atmosphere packaging (MMAP) on fresh-cut jackfruit, and define the optimal treatment conditions for O2 volume fraction, CO2 volume fraction and number of punched holes. With fresh-cut jackfruit as the test material, through single factor and orthogonal-fuzzy comprehensive evaluation method, the effects of MMAP on the qualities (total bacterial count, color difference, firmness, weight loss, total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), and malondialdehyde (MDA) content of fresh-cut jackfruit during cold storage were investigated. Compared with the control, MMAP inhibited the growth of microorganisms, maintained higher contents of TSS, TA, and VC, reduced the accumulation of MDA, improved the overall quality of fresh-cut jackfruit, and extended the shelf life for at least 6 days. The optimal treatment conditions for MMAP were screened as 5% O2 volume fraction, 6% CO2 volume fraction and 15 holes/216 cm2. MMAP is a safe, cheap, and simple preservation technology and can effectively inhibit tissue softening, nutrient loss and flavor change of fresh-cut jackfruit during storage, which has great potential for industrial application.