Abstract: The effect of different types of packaging on the quality of dried whitebait stored at room temperature was investigated. In this research, dried whitebaits were packaged in three different types of packaging, such as no packaging, ordinary packaging and nitrogen packaging, and stored at 20℃. During the storage of dried whitebait, the evolution of sensory characteristics, color, TBA value (Thiobrabituric Acid) , and mold content were determined. The result showed that, the sensory quality of dried whitebait revealed a declining trend, especially the color and texture declined obviously. Chromatic value △E, TBA value and mold content showed an upward trend during storage. The changing speed of these indexes in order of high to low was no packing, normal packing, and nitrogen packing. Packaging could slow down the quality of dried whitebait decreasing, and nitrogen packaging should be the preferred choice of packaging in order to preserve the quality of dried whitebait.