The work aims to study the effect of different film packages used to prolong the preservation of long eggplants. The ‘Brigitte’ long eggplant was packaged by high CO2 permeability film and PVC film. With the PE film packaging as the control, the changes of organoleptic quality and physiological and biochemical index were measured in the process of storage at room temperature (20±2) ℃. Both PVC film and high CO2 permeability film packaging could preserve the long eggplant, and they could effectively inhibit the decrease of appearance index and sepal senescence, regulate the loss of water, delay the decrease of anthocyanin and the accumulation of total pheolic content, and restrain the enhancement of PPO activity, which thus inhibited the enzymatic browning reaction and delayed the aging. Both the high CO2 permeability film and PVC film packaging have better effects on long eggplant preservation. However, the effect of the long eggplant preserved with PVC film packaging is better.