This paper was aimed to study the effect of different packaging materials on the preservation quality of fresh-cut durian stored at low temperature. The material of the experiment was fresh durian, 96 pieces of durian were collected after peeling, and then ordinarily packed by LDPE, HDPE, and LDPE/PP plastic film bags, respectively. The control group was not packaged. Experiments with every group were repeated 4 times. The samples were stored at (4±1)℃, and taken out for measurement of quality indexes after two, four, six, eight and ten days. The results showed that LDPE film, HDPE film and LDPE/PP complex film could all prolong the preservation time, but in terms of controlling the weight loss rate, the vitamin C loss rate and browning, the HDPE plastic film was obviously superior to LDPE film and LDPE/PP complex film.