The work aims to compare the preservative effects of various packaging materials on refrigerated Jiashi prunes and recommend the optimal preservation and packaging method for post-harvest Jiashi prunes. Four types of commonly used fresh-keeping bags—non-woven bags, non-woven PE double-layer composite perforated bags (non-woven PE perforated bags), polylactic acid (PLA) degradable bags, and polyethylene (PE) bags—were utilized to package prunes after harvest. These packages were then refrigerated at (0±0.5) ℃ for a 90-day period, with regular sampling every 30 d to assess appearance, color, hardness, taste, and ascorbic acid content of prunes. Through comprehensive analysis, the most effective preservation and packaging method was determined. The non-woven bags and non-woven PE perforated bags demonstrated suboptimal performance in moisturizing and color protection, failing to effectively inhibit fruit respiration and metabolism. Although PLA bags preserved high levels of sweetness and titratable acids, they slightly lagged behind PE bags in maintaining moisture content, ascorbic acid, total phenols, and proanthocyanidins. PE bags have outstanding effect in the preservation, which can effectively slow down the change of fruit color, while maintaining good flavor and quality, and provide a practical basis for the preservation of Jiashi prune industry.