The work aims to study the effects of different packaging on the shelf life quality characteristics of fresh jujube fruit after transportation, so as to screen suitable packaging materials for the transportation of pan jujube. With fresh jujube 'Jingcang 1' (pan jujube) as the test material, six commonly used storage and transport packaging methods were used in production. After 4 days of transport at room temperature, the effects of different packaging on the quality and shelf life of pan jujube fruit after transport were analyzed. Compared with the control (CK), the test group could improve the shelf life and fruit quality of pan jujube. In the CK group, the 12 day decay rate of pan jujube was 46%, the weight loss rate was 4.8%, the hardness was 5.5 N, the content of soluble solids was 25%, the content of soluble sugar was 16.4%, the content of titratable acid was 0.25%, and the content of ascorbic acid was 900 mg/kg; While for foam box+0.05 mm thick polythene fresh-keeping bag +ice bag+shock-absorbing paper packaging (T4), the decay rate was 12%, the weight loss rate was 3.3%, the hardness was 8.3 N, the content of soluble solids was 27.5%, the content of soluble sugar was 12.3%, the content of titratable acid was 0.24%, and the content of ascorbic acid 2 600 mg/kg, which could better maintain the fruit hardness, soluble solids, soluble sugar, titratable acid, ascorbic acid, indexes of fruit quality. Based on various indicators, T2 (cardboard box+0.05 mm thick polythene fresh-keeping bag +ice bag +shock- absorbing paper) and T4 have better effects on the transportation packaging of pan jujube, significantly delay post-harvest fruit decay and extend shelf life.