Abstract: Research of the changes of storage quality and physiological of Long An pomelo based on four kinds of fresh methods were investigated. Suitable concentrations of chitosan, calcium lactate, clove and cinnamon essential oil were chosen to store Long An Pomelo, and the Pomelo was put in the ventilated environment, at room temperature ( 25 ± 1) ℃, and then the storage quality and physiological indexes were investigated.Results showed that: compared with control group, four treatment methods significantly slowed the decline of Long An Pomelo's quality at different level, and effectively control the speed of physiological change.1.5% chitosan showed the best effect to control the storage quality of Long An Pomelo ( p < 0.05) .And 1.5% calcium lactate can effectively inhibit soften and aging during storage.As for 0.04% clove essential oil and 0.04% cinnamon essential oils, there was only a bit storage effect, but the effect was less than that in the lactic acid calcium and chitosan.