Objective To investigate the effects of packaging methods on the oil oxidative rancidity of pine nuts in the process of storage. Methods Pine nuts were packaged with ordinary packaging, vacuum packaging, filling nitrogen deoxidizer packaging and deoxidizer packaging, the change rules of quality indexes of pine nuts were monitored during storage, and the influence of different packaging methods on pine nut oil deterioration was analyzed. Results The peroxide value and acid value of pine nuts packaged with nitrogen inflator, deoxidizer and vacuum packaging were lower than those of ordinary packaging. The peroxide value and acid value of pine nuts with deoxidizer packaging were 52% and 38% lower than those of the ordinary packing, respectively. The values of nitrogen-filled packaging were 46% and 33% lower than those of the ordinary packing. And the values of vacuum packing were 31% and 16% lower than those of the ordinary packing. Conclusion Improving the blocking performance of packaging could effectively inhibit the oxidative rancidity of pine nut oil, and improve the quality of storage. The effect of preservation by deoxidizer packaging and nitrogen-filled packaging was superior to vacuum packaging and common packaging.